The Captain and I are looking for healthier alternatives for snacks and side dishes and these grilled marinated veggies are perfect! Finding new recipes for marinades and sauces will be great for variation for both veggies and meats.
Recipe courtesy Giada De Laurentiis
The Cooking Channel
INGREDIENTS
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
- 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
DIRECTIONS
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper.
Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat.
Transfer the mixture to a 13 by 9 by 2-inch glass baking dish.
Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat.
Transfer the mixture to a 13 by 9 by 2-inch glass baking dish.
Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Prepare the grill for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes.
Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
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