Grilled Peppers and Veggies
Grilled Peppers and Veggies might be just the side dish you are searching for. One portion of this dish contains around 2g of protein, 21g of fat, and a total of 232 calories. This recipe serves 8. It will be a hit at your The Fourth Of July event. 1 person found this recipe to be yummy and satisfying. A mixture of bell pepper, basil, zucchini, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Combine first 8 ingredients in a large bowl.
Cut bell peppers into large pieces, discarding seeds and membranes.
Cut zucchini in half crosswise; cut each piece in half lengthwise.
Cut onions into large pieces. Slice eggplant into 1/2-inch slices.
Add vegetables to marinade; toss to coat. Cover and chill 2 hours.
Remove vegetables from marinade, reserving marinade. Grill, without grill lid, over medium-high heat (350 to 40
10 to 12 minutes or until just tender, basting occasionally with reserved marinade.
Serve warm or at room temperature.