This recipe comes from the Gooseberry Patch Grilling and Campfire Cooking cookbook.
Servings 6 -8
- 3/4 lb. mushrooms trimmed and sliced
- 3/4 lb. cherry tomatoes
- 1 cup green peppers sliced
- 1/2 cup red onion sliced
- 1/2 cup zucchini sliced
- 1/2 cup yellow squash sliced
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 cup light soy sauce
Combine vegetables in a gallon size Ziploc bag; set aside.
In a small bowl, whisk together remaining ingredients; pour over vegetables and toss to mix.
Cover and refrigerate for 30 minutes to an hour.
Place vegetables in a grill basket
over medium-high heat.
Cook for 12 to 15 minutes or until tender tossing every couple of minutes.