Lately, the extreme heat, humidity and bugs have been keeping us inside more than usual. Such is life in Florida in late summer. We try and get out of doors in the mornings or evenings when it is still bearable so we all get some fresh air. Sometimes I like to combine our outside time with dinner prep… enter grilling!
I’ve been grilling a lot lately. It’s a fast way to cook dinner without heating up the house and of course the kids want to follow me outside. Thankfully they are excellent about keeping their distance from the grill!
I cooked up these veggies the other night with my Mustard Marinated Chicken. Don’t ask me why I made two different marinades. It was basically lack of planning. I got my chicken marinating and then realized I wanted to marinate the veggies. This particular marinade is one of my go-to’s for veggies. I usually don’t measure anything, I just throw it in the bowl and it always turns out great! So feel free to put away the measuring spoons and freehand it. Let’s keep things simple right?
Marinated Grilled Veggies
2 tbsp olive oil
juice from 1 lime or lemon
½ tsp onion powder
½ tsp garlic powder
½ tsp sea salt
2 tbsp fresh oregano
1 tsp dried basil (or 2 tbsp fresh)
pinch of pepper
1-2 zucchinis, sliced
2 roma tomatoes, chopped
1 bell pepper, chopped
½ lb crimini mushrooms, quartered
1 cup red onion, chopped
Combine marinade ingredients in magic bullet (or blender) and give it a whirl.
Pour marinade and veggies and toss to coat.
Allow to marinate 1-4 hours.
Place veggies in a grill basket or sheet. Alternately you can skewer them if you are feeling committed.
Grill at 350 for 10-15 minutes until cooked to desired tenderness.
This makes an excellent vegetarian meal with just some rice and a salad.
This post is shared at Gluten Free Wednesdays