Mixed Vegetable Grill
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), blanched and pureed|
|Worcestershire sauce||1 Tablespoon|
|Red pepper||1 , cubed|
|Green pepper||1 , cubed|
|Zucchini||1 , sliced 1/2 in thick|
|Yellow summer squash||1 , halved lengthwise and sliced 1/2 in thick|
|Green onions||4 , cut in 1-in pieces|
|Snow pea pods||24|
|Chinese cabbage leaves||1 (in large pieces)|
|Carrots||2 , pared, blanched and sliced on the bias 1/2 in thick|
|Yellow pepper||1 , cubed|
|Red onion||1 , cut in wedges|
|Lemon||1 , juiced|
Preheat barbecue at high.
Mix oil, garlic, lemon juice and Worcestershire sauce together in small bowl.
Place all vegetables in large bowl. Pour oil mixture over and toss to coat evenly. Season to taste.
Arrange vegetables in barbecue grilling basket as displayed in photograph. Place basket on barbecue grill and partly cover. Cook 9 minutes on each side.