10 to 15 minutes
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
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.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!