3 tbsp. olive oil
2 garlic cloves, crushed
1 1/2 tsp. chopped fresh thyme or 1 tsp. dried, crumbled
1 1/2 tsp. chopped fresh sage or 1 tsp. dried rubbed sage
1 1/2 tsp. chopped fresh rosemary or 1 tsp. dried, crumbled
2 sm. Japanese eggplants, halved lengthwise
2 sm. zucchini, halved lengthwise
2 sm. yellow crookneck squash, halved lengthwise
4 (1/2 inch thick) slices red onion
1 red bell pepper, quartered, seeded
Try this recipe once and you'll be hooked on the sweet and smoky flavors forever.
- Combine first 5 ingredients in small bowl. Place vegetables in baking pan and brush with oil mixture. Let marinate 2 hours, refrigerated - overnight is better.
- Prepare barbecue (medium high heat). Season vegetables with salt and pepper. Grill until just tender when pierced with tip of sharp knife, turning occasionally, about 8 minutes. Transfer vegetables to platter and serve warm or at room temperature.