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Seasoned Grilled Vegetables

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 to 15 minutes

Makes:

6 servings

Ingredients

1  Japenese eggplant cut into 1-inch rounds

2  Portabello mushroom tops

1  bell pepper, halved stems & seeds removed

1  medium size  Sweet yellow onion cut into 6 wedges

1  small  Zucchini and yellow squash cut into 2-inch rounds

2  Tablespoons  H-E-B extra virgin olive oil

1/4  cup  H-E-B balsamic vinegar

1  Tablespoon  H-E-B Texas originals steak or fajita seasoning blend

Instructions


Slice vegetables as indicated and place in an extra large plastic Zipper Bags.

Combine olive oil, vinegar and HEB Texas Originals seasoning in a bowl to make the marinade. Stir the marinade well to dissolve salt.

Add marinade to the bag of vegetables; seal bag and toss to coat vegetables evenly. Refrigerate for 30 minutes and then you are ready to grill.

Prepare a hot fire on grill. Rub vegetable grill rack or basket with a light coat of olive oil to prevent vegetables from sticking.

Grill vegetables while the fire is hot (hold palm of hand over fire for 2 seconds). Grill vegetables 4 to 5 minutes per side.
Nutritional Information
No Nutritional Information Available
Source:

Created 07/31/2009
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