Melissa's Corporate Chefs
Grilled Summer Vegetables
Directions
Oil and preheat the grill to medium temperature.
Remove the gills on the portobello, with the back of a spoon.
Slice the zucchini, yellow squash, eggplant, and mushroom on a bias about 3/4 of an inch thick.
Whisk together the last six ingredients, olive oil through thyme.
Brush both sides of the vegetables with the marinade, let sit for at least ten minutes.
Grill the vegetables until tender about 4 minutes on each side. Serve hot!
