Ingredients

• 1 cup extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cloves minced garlic
• 2 tablespoons fresh minced oregano
• 2 tablespoons fresh minced thyme
• 2 tablespoons fresh minced rosemary
• 2 tablespoons fresh minced parsley
• 2 teaspoons lemon zest
• Juice of 2 medium lemons or 1 large lemon
• 3 each small to medium zucchini, yellow squash and Portobello caps, sliced lengthwise into 4 slices
• 2 each red bell peppers or tomatoes, and eggplants, each cut lengthwise into 4 pieces
• 1 large sweet onion such as Vidalia, cut into quarters, each held together with a skewer

Directions

• 1. In a bowl, combine oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper, lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag and shake to coat vegetables. Let stand for 3 hours at room temperature. Put eggplant and mushrooms in a separate ziplock bag, add remaining marinade, seal and shake to coat vegetables. Let stand for 1 hour at room temperature.
• 2. Preheat grill to medium. When heated, oil grates. Place onions, bell peppers and eggplant on grill and cook for 10 minutes. Add zucchini, squash and mushrooms to grill and cook all vegetables about 15 minutes longer, turning halfway through.
• 3. Cut vegetables into smaller sizes for serving, if desired. Arrange on a platter and serve warm, or cover and chill to serve cold.

Photos