We were able to pick some snow peas, snap peas and zucchini from our garden. It’s getting pretty late in the season, but a few vegetables remain. Rob made a marinade and grilled them up for dinner tonight with some mushrooms and an onion.
Vegetables: 1 medium onion, chopped
1 yellow zucchini, cut into chunks
1-8 ounce package white mushrooms, cleaned and left whole
8 ounces snow or snap peas, cleaned and tops removed
Marinade: 1/4 cup ranch dressing
1/2 cup orange juice
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons Italian seasoning
1 teaspoon garlic powder
Mix ingredients with a wire whisk. Put vegetables into a gallon-sized zip-topped bag and pour marinade over them. Gently shake bag to coat vegetables. You can grill the veggies immediately or place in refrigerator for a few hours to let the marinade soak in. Spray grill basket with non-stick spray. Place onto a grill that has been heated to 350 degrees. Close grill. Grill for about 25 minutes, stirring twice. Makes about 6 cups of grilled vegetables.
Yum! He grilled some of our home-grown chicken at the same time and it all came out extremely well. We served the meal with some cornbread.
What did you cook outside today?