Mixed Grill Vegetables

This easy recipe appeals to those health conscious tailgaters who prefer to save more room for the drinking. Just add your favorites and this recipe can serve as little or as many as you want and is great for outdoor, easy cooking.


Green Bell Pepper
Large Vidalia Onion
Yellow Squash
Grape Tomotoes
Other Vegetables
1 bottle Gazebo Room Greek Salad Dressing and Marinade


Cut assorted fresh vegetables in large chunks.
Put cut vegetables in a large bowl and season with kosher salt and fresh ground pepper.
Add Gazebo Room Marinade.
Stir to coat and place on a hot grill pan or skillet if you don't have one.
Cook until tender and place back in the bowl used to coat vegetables to give added flavor.
Use as many vegetables as desired.

Serve immediately.

Submitted by Brent and Kathy Laskowski

Peckville, PA.
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