Marinated Grilled Vegetables

By clawson

Ingredients

• 6 small onions, halved
• 4 medium carrots, cut into 1-1/2-inch chunks
• 1/3 cup olive oil
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried marjoram
• Dash pepper
• 6 pattypan or sunburst squash
• 1 medium zucchini, cut into 1-inch chunks
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces

Details

Servings 1
Adapted from diabeticconnect.com

Preparation

Step 1

Directions

In a large saucepan, cook onions and carrots in water for 10 minutes or until tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour.

Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.