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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A simple-to-make marinade flavors a blend of vegetables in this recipe from our home economists. Ingredients:
2 tablespoons worcestershire sauce |
2 tablespoons olive oil |
2 tablespoons dijon mustard |
1 teaspoon herbes de provence |
1/4 teaspoon pepper |
3 baby eggplants or 1 medium eggplant, cut lengthwise into 1/2-inch slices |
3 small yellow summer squash, cut lengthwise into 1/2-inch slices |
2 cups fresh sugar snap peas |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients; add eggplant, squash and peas. Seal bag and turn to coat; refrigerate for 2 hours, turning once.
2. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium heat for 5-7 minutes or until tender, stirring once. Yield: 4 servings.
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