When you have a bounty of summer tomatoes, eggplant and squash, grill them for a lively vegetable salad.
Photo Copyright© 2008 Publications International, Ltd. Used with permission.
10m
PREP TIME
12m
COOK TIME
107
CALORIES
7
INGREDIENTS
Servings: 10
Ingredients
- 3 medium tomatoes, halved
- 1 medium eggplant, (about 1 1/2 pounds), cut into 1/4-inch-thick slices
- 1 large red onion, cut into 1/2-inch-thick slices
- 1 medium yellow squash, halved lengthwise
- 1 medium zucchini, halved lengthwise
- 1 1/4 cups Lawry's® Herb & Garlic With Lemon Marinade
- 4 ounces Parmesan cheese, shaved
KEY PRODUCTS
INSTRUCTIONS
- 1 Place vegetables in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
- 2 Refrigerate 30 minutes. Remove vegetables from marinade, reserving marinade. Place vegetables in grill basket, grill rack or thread onto skewers.
- 3 Grill over medium heat 10 to 12 minutes or until tender, turning occasionally and brushing frequently with reserved marinade. Coarsely chop vegetables. Sprinkle with cheese.
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