3 Portabello mushroom tops
1 red, golden or orange bell peppers, halved stems & seeds removed
1 large red or white onion, peeled and cut into 1 inch slices, insert toothpicks to hold rings together
1 each zucchini and yellow squash, cut in half lengthwise
1/2 cup H-E-B Extra Virgin Olive Oil
1 Sierra Nevada Beer
2 Tablespoons H-E-B Texas Originals Steak Seasoning
Slice vegetables as indicated and place in an extra large plastic zipper bag.
Combine olive oil, Sierra Nevada Beer and steak seasoning in a bowl. 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 5 to 6 minutes per side.
No Nutritional Information Available
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