Grilled Marinated Veggies




  • 2 heads fresh broccoli, cut into large two-bite florets
  • 2 red bell peppers, cut into long thin strips
  • 2 Vidalia onions
  • 1 Portobello mushroom, quartered
  • 1 zucchini, sliced in 1/2 lengthwise, then in 1/4
  • 1 yellow squash, sliced 1/2 lengthwise and in 1/4
  • 6 plum tomatoes, cut in 1/2
  • Marinade:
  • 1/4 cup Italian extra virgin olive oil
  • 1 tsp. each: sage, rosemary, thyme, parsley, basil and marjoram, all dried and diced
  • 2 oz. Tabasco Hot Sauce
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. lemon juice
  • 1 tsp. kosher salt
  • 1 tsp. black pepper


Mix marinade ingredients well and toss all veggies in a very large mixing bowl with marinade and let stand for 24 hours. Load up the grill basket or place foil on the grill and cook until outside of the veggies are burned black in some areas. Serve over KONRIKO® Herb & Garlic Rice Mix. Serves 6.

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