Herb-Marinated Grilled Vegetables


1 c extra virgin olive oil

1 tsp chopped garlic

1 tbsp nutritional yeast

1 tbsp chopped chives

2 tbsp fresh parsley

1 tbsp thyme leaves

1 tbsp fresh oregano

1 tbsp lemon zest

2 tsp sea salt

1/4 tsp fresh ground pepper

6 whole portabella mushrooms, stemmed and sliced

2 zucchini, sliced diagonally 1/4" thick

2 yellow squash, sliced diagonally 1/4" thick

1 large red onion, sliced 1/2" thick

3 plum tomatoes


To make the marinade, whisk the olive oil, garlic, nutritional yeast, chives, parsley, thyme, oregano, lemon juice, lemon zest, salt, and pepper together in a large bowl.

Add the mushrooms, zucchini, squash, onion and tomatoes to the bowl and toss well to coast. Cover and chills n the refrigerator for at least 4 hours or overnight.

Prepare a very hot gas, charcoal, or stovetop grill and grill the vegetables until grill marks appear, 1 to 2 minutes per side.

Transfer to a plate and serve.