Veggie Grill Basket

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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.

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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?

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