Grilled Italian Vegetables

Submitted by BrendaM

"These are delicious done on the barbecue!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄2 cup chopped fresh basil or 4 teaspoons dried basil
• 2 cloves garlic, minced
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3 tablespoons olive oil
• 3 small zucchini, cut into 1/2 inch rounds
• 2 large yellow bell peppers or 2 large red bell peppers, cut into 1 1/2 inch chunks
• 1 medium sweet onion, cut into 1 1/2 inch wedges
• 8 cherry tomatoes

directions

1. In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
2. Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
3. Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
4. Prepare grill or preheat broiler.
5. Remove vegetables from marinade.
6. Reserve marinade remaining in bowl.
7. Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
8. Brush vegetables with the reserved marinade.
9. Place skewers on grill rack or broiler pan.
10. Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
11. Serve hot or at room temperature.

Reviews

[Ducky]

Great taste and so easy to make. The red pepper flakes give the vegetables a little zip without being overpowering. I used extra garlic since we like it. I made 2 zucchini, 1 red pepper, 1 onion and a container of mushrooms on a barbecue pan. Next time I will make a bit more marinade since there was none left to reserve. Thanks for a great recipe

 

[jeria0711]

I mixed the marinade up in my awesome smoothie machine and it turned out kinda thick so added some chicken stock. With doubling the marinade recipie I ended up with a lttle over a cup of marinade. The veggies I had on hand were zucchini, onions, carrots (steamed those for a few min), cauliflower, and green peppers. Tossed those with 1/4 cup of the marinade and a little extra salt and let sit for about an hour. I also brushed the marinade on a both sides of a portabella. The veggie mix I cooked on the gas grill using a preforated topper until a bit browned and tender. I put the portabella on over medium heat and grille abt 4-5 min per side. I spread a thin layer of crema over the mushroom after it was off the grill. Served with a little baked sweet potatoe topped with 1 tsp of apple butter. Around 350 calories for a fillling dinner and I have veggies left over for at least 3 meals this week. I also have more than a cup of marinade left over. <br/><br/>Tanks for your recipie.

 

[Judy from Hawaii]

I used the veggies that I had on hand: multicolored mini peppers, cut in half, Asian eggplant, cut in rounds, and zucchini. The marinade was great, we loved the basil. I 'm thinking next time, we might add a bit of baslamic vinegar.

 

[Stardustannie]

Fantastic! Instead of threading on skewers I cooked mine in the wok attached to our BBQ. The red pepper flakes add just the right amount of zing...a perfect addition to our BBQ thanks for sharing!

 

[sugarpea]

Marvelous way to appreciate summer's bounty. Loved the heavy use of basil. I got too impatient and took these off the grill too quickly. They were much better when I put them back on and allowed them to cook completely.