Grilled Mediterranean Vegetables
By á-178825
9 servings. Can make early in day & let marinate all day.
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Ingredients
- 3 Lg portobello mushrooms, sliced
- 1 each red, orange & yellow bell peppers, sliced
- 1 med zucchini, sliced
- 10 fresh asparagus spears, cut into 2 in lengths
- 1 sm onion, sliced & separated into rings
- 3/4 c grape tomatoes
- 1/2 c fresh sugar snap peas
- 1/2 c fresh broccoli florets
- 1/2 c pitted Greek olives
- 14 oz bottle Greek vinaigrette
- 1/2 c crumbled feta cheese
Details
Preparation
Step 1
In Lg resealable plastic bag, combine mushrooms, peppers & zucchini. Add the asparagus, onion, tomatoes, peas, broccoli & olives. Pour vinaigrette into bag; seal bag & toss to coat. Refrigerate for at least 30 min or all day.
Discard marinade. Transfer vegetables to a grill wok or basket. Grill uncovered over med heat for 8-12 min until tender, stirring frequently. Place on serving plate; sprinkle with cheese.
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