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pdf Recipes - Dale's Recipe Book V3

pdf Recipes - Dale's Recipe Book V3

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Publicado porSethMarr123

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Published by: SethMarr123 on Feb 22, 2010
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05/25/2012

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1/3 cup light margarine
1 1\2 teaspoons ground black pepper
1 1\2 teaspoons dried thyme
2 1/2 teaspoons garlic powder
1 teaspoon lemon pepper
1/4 teaspoon salt
1 teaspoon dried parsley flakes
1/4 teaspoon ground red pepper
1 pound Yukon gold potatoes
2 zucchini
2 medium yellow squash

In a microwave safe bowl, melt margarine. Stir In next 7 ingredients (pepper, thyme,
garlic powder, lemon pepper, salt, parsley, and red pepper). Cut potatoes, zucchini, and squash
diagonally into 1\2 pieces. Microwave potatoes approximately 3 minutes or until slightly
tender. Place vegetables in a large zip lock bag and pour margarine mixture over vegetables.
Seal and toss to coat. Let stand 1 hour. Turn occasionally to coat. Preheat grill to medium
high heat. Arrange vegetables in grill basket and cook approximately 15 minutes or until crisp
tender.

Herb Marinated Grilled Vegetables

Marinade:
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary; chopped; or 1/2 teaspoon dried rosemary
1 teaspoon fresh thyme leaves; or 1/2 teaspoon dried thyme
1 teaspoon fresh basil; chopped; or 1/2 teaspoon dried basil
1 teaspoon fresh oregano; chopped; or 1/2 teaspoon dried oregano
1 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Vegetables:
2 pounds assorted vegetables, left whole if small or cut in half

Whisk together all marinade ingredients in a small bowl. Arrange the vegetables in
shallow dish or plastic container, pour the marinade over them, cover and refrigerate for 2
hours. Prepare a grill. Remove the vegetables from the marinade, reserve marinade. Grill the
vegetables 6" away from the heat source until they are tender, brushing them with the marinade
as they cook. Cooking times will vary according to the vegetables.

Dale’s Recipe Book

Page 136

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