Barbecue Grilled Veggies

 If possible cook in a grill basket or use aluminum foil on the grill.

Veggies:

1 head of broccoli, cut into large 2 bite florets

1 fresh red bell pepper, cut in long strips

1 fresh onion, ends removed and slice into eight pieces lengthwise

1/2 each, fresh zucchini and yellow squash sliced lengthwise in half,

then into 1/4 inch slices

2 fresh Portabella mushrooms cut in quarters

3 fresh plum tomatoes, cut in half lengthwise

 Marinade:

1/4 cup extra virgin olive oil

1 tsp each: dried sage, rosemary, thyme, parsley, basil and marjoram

1 - 3 TBS Doc's Explosive BBQ (or Zesty BBQ)

1 heaping TBS garlic minced in oil

1 TBS Lemon Juice1 teaspoon salt and black pepper

• Mix all marinade ingredients well and then toss all veggies in a very large mixing bowl with marinade and let stand for at least an hour

• Load grill basket or foil on the grill and cook until outside of veggies are burned black in some areas.

Serve plain or over your favorite brown rice