1 Spanish Onion cut into wedges
4 Medium Carrots cuts into bit-size chunks
1/3 Cup Olive Oil (I thought this was too much, so I will probably use only 1/4 cup next time)
1/2 tsp Dried Rosemary, crushed
1/4 tsp Dried Marjoram
Pepper to taste
6 Baby Yellow Squash
1 Large Zucchini cut into bite-sized chunks
1 Green Capsicum cut into large chunks
1 Red Capsicum cut into large chunks
1 Cup of Mushrooms, quartered
1/2 Cup Snow Peas, sliced
To make the marinade, combine the oil, rosemary, marjoram, and pepper in a bowl.
Place all of the vegetables in a large dish and pour the marinade over the top. Toss to ensure the vegetables are completely coated in the marinade. You can easily throw in any stray veges you find lurking in your refrigerator that you want to use up.
Refrigerate for at least an hour.
When ready to cook, drain the vegetables, reserving the marinade and place them on the grill or stir-fry them in a wok until tender. Alternately, you could thread them onto skewers and cook on the BBQ, basting with the reserved marinade.
These recipes are adapted from recipes found at http://www.diabeticconnect.com/