ANN COX / KROGER
1 bell pepper, cut into ½-inch strips
1 small to medium size zucchini, cut into ½-inch slices
1 small to medium size squash, cut into ½-inch slices
1 small portabella mushroom, cut into ½-inch slices
1 Roma tomato, sliced into ½-inch slices
3 T fresh chopped basil
1 T fresh chopped thime
1 T fresh chopped oregano
2 T olive oil
1 T fresh squeezed lemon juice
2 t minced garlic
Salt and pepper to taste
Combine all ingredients in a large bowl and marinate at room temperature for 1-2 hours. Place on medium-hot grill and cook for 4-8 minutes or until tender and slightly charred. Check periodically because vegetables will cook at different rates. Remove from grill and season with salt and pepper if desired. Serve as a vegetable salad either hot or at room temperature.
Or, serve on hearty bread with basil mayonnaise (recipe below)and a slice of provolone cheese for a sandwich. Yield: 4 servings.
Basil mayonnaise may be prepared by combining ¼ chopped fresh basil or 1 ½ T dried basil with 1 cup of mayonnaise.
