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6 servings, 1 cup each
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Add cut-up asparagus or portobello mushrooms to the vegetable mixture before marinating. Serve sprinkled with crumbled goat cheese or Cracker Barrel Finely Shredded 100% Parmesan Cheese and toasted pine nuts. Garnish with grated lemon peel.
Prepare as directed, placing the marinated vegetable mixture in a grill basket before grilling as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I, made this recipe last night for our dinner.
It has a great taste to it. Next time I'll cut the eggplant to 1/2 instead of 1/4 it does cook before all the other vegetables.. I, will difinitely use this again. the Familly loves it.. June 24, 2005 kurllyK