From Annette Marie of Best Life Gluten-Free & NFCA Blogger Ambassador
- 1 red onion
- 2 or 3 Portobello mushrooms
- 1 or 2 zucchini
- 1 eggplant
- 1 yellow squash
- 1 or 2 red bell pepper
- ¼ cup (or a bit more) Extra Virgin Olive Oil. I love “light.” If you feel you’ve prepared a lot of veggies, you can add a little bit more oil.
- 2 Tbsp. thyme (I used fresh, but if you can’t get some, use dried, but a small bit less. Dried are more intense than fresh.)
- 1 Tbsp. parsley (again try fresh, chopped. But dried is okay too.)
- Salt & pepper to taste. Also try freshly ground black pepper.
- Cut red onion, Portobello mushrooms, eggplant and red bell pepper into 1” chunks. Slice the zucchini and yellow squash into ½” pieces. Don’t worry about the size too much.
- In a small bowl prepare the coating liquid. Add the spices to the oil and stir with a whisk or fork until well blended.
- Put all of the cut veggies in a very large bowl and pour in the oil dressing. Use a wooden spoon (or even clean hands) and rotate and stir to coat everything very well. Allow these to stand for about 15 minutes before grilling.
- If possible, use a grill pan made for vegetables (one that keeps small vegetables from falling through the BBQ grill into the heat.) If you can’t afford one, then look for an inexpensive, disposable one that looks like a wire mesh. I found one for one dollar! Of course, you’ll discard it afterward, but until a proper grill pan goes on sale, this is always an option.
- Put the grill heat on low to start. You must rotate the veggies to cook them all of the way through. Can’t tell you the exact time this will take. All of us have different types of grills: charcoal, gas, electric, etc. But taste one and when it’s to your liking, then you’re done. So good!