Courtesy of Beth Anthony
Prep Time: 20 minutes making marinade and prepping vegetables, 15 minutes for skewering vegetables | Marinate Time: 2 hours | Cook Time: 10 min | Serves: 12 to 16
- 2 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 2 red onions
- 6 yellow squash or zucchini
- Metal skewers and or grilling baskets
- 1 cup olive oil
- 1 cup fresh lemon juice
- 1/2 cup water
- 1 cup Dijon mustard
- 1/2 cup honey
- 3 tablespoons pressed garlic
- 1 tablespoon salt
- 3 teaspoons freshly ground black pepper
- 3 gallon size resealable plastic bags
For the marinade
In a medium bowl, whisk together all the marinade ingredients.
Rinse the peppers and squash and pat dry with a paper towel. Remove the seeds and membrane from the peppers, and cut them into large chucks. Remove the outer layer of the onions, and cut them into large chunks. Cut the squash into half-inch-thick discs. Divide the vegetables among the three plastic bags. Divide the marinade between the bags. Seal each bag, and gently move the vegetable around to coat them thoroughly with the marinade. (Alternatively, marinate vegetables in a shallow dish).
Refrigerate and marinate vegetables for 1 to 2 hours.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, or place them in a single layer in a grilling basket.
Preheat outdoor grill to medium high. Grill the vegetables until they are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.