How to Grilled Marinate Vegetables

Grilled Marinate Vegetables Recipe with Sandra Lee
Ingredients: Makes 6 servings
1 (8 ounce) package button mushrooms
3 yellow squash
3 zucchini
2 red bell peppers
¼ cup olive oil
¼ cup low sodium soy souce
¼ cup lemon juice
2 cloves garlic, minced
¼ teaspoon ground black pepper

Procedures:
  • Remove stems from mushrooms, and discard stems. Cut mushrooms in half. Cut squash and zucchini lengthwise into quarters, and cut quarters into 2 inch slices. Cut bell peppers into 2 inch pieces. Place vegetables in a large zip top plastic freezer bag.
  • In a small bowl, whisk together olive oil, soy sauce, lemon juice, garlic, and pepper. Pour over vegetables in bag, and seal. Chill for 30 minutes. Remove vegetables from bag, reserving marinade.
  • Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350 degree to 400 degree)
  • Spray a grill basket with nonstick nonflammable cooking spray. Place vegetables in grill basket; place basket on grill rack. Grill, covered with grill lid, for 10 minutes, or until crisp tender, stirring occasionally and basting with reserved marinade. End. 
How to Grilled Marinate Vegetables

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