Recipe Tip  
  May 2010
Grilled Veggies  

Credit my intern Elise Wiersma for this one.

With summer coming up, it’s time to fire up the grill! Here is a grill ready recipe for 4 people/servings:

1 package of portabella mushrooms (should have 4 mushrooms in the package)

2-4 large zucchinis, tomatoes, and/or peppers

1 larger (32 ounce) beef broth (beef flavored broth also works)

1 gallon sized Ziploc bag

Balsamic Vinaigrette

Olive Oil

Marinate the mushrooms overnight with A1 sauce and beef or veggie broth overnight.  This makes them taste like steak.

When time to prepare meal:
Cut zucchini, tomatoes and or peppers into equal slices (I use a tomato slicer)

Put veggies in a large Ziploc bag and pour some Olive oil and Balsamic Vinaigrette into the bag (I eyeball this, but usually a tablespoon or two is enough to coat the veggies) and shake the bag to coat the vegetables

Place mushrooms and vegetables on the grill and turn to cook evenly (only takes a few minutes on both sides)

Optional add rice, couscous, or quinoa to this!

Nutritional analysis:

Freebie veggies!   For every 1 cup grilled assume 1-2 tsp oil from the marinade.

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