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Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 2 tablespoons balsamic vinegar

  3. 4 cloves garlic, minced

  4. 1 teaspoon salt

  5. 1 teaspoon ground black pepper

  6. 1 teaspoon snipped fresh oregano

  7. 6 portobello mushroom caps

  8. 16 fresh asparagus spears, trimmed

  9. 3 small zucchini, cut lengthwise into 1/2-inch slices

  10. 3 small yellow summer squash, cut lengthwise into 1/2-inch slices

  11. 1 medium red sweet pepper, cut into 8 wedges

  12. 1 medium onion, cut into 1/2-inch slices

  13. 1/2 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper, and oregano. Brush vegetables with oil mixture; reserve any remaining oil mixture. Place portobellos on the rack of an uncovered grill directly over medium-hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Grill remaining vegetables for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining oil mixture. To serve, slice portobellos. Arrange portobello slices and grilled vegetables on a platter. Top with feta cheese.

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