Charbroiled Vegetables

Name: Charbroiled Vegetables
Yield: 8.0
Ingredients: 24.0 ounce Zucchini; 1.0 pound Eggplant; 16.0 ounce Carrots; 2.0 Large Granny Smith Apples Apple Marinade; 4.0 tablespoon Barbecue Sauce; 2.0 tablespoon Olive Oil; 0.25 teaspoon Salt Vegetable Marinade; 1.0 cup Barbecue Sauce; 2.0 tablespoon Olive Oil; 1.0 tablespoon Minced Garlic; 1.0 tablespoon Dried Oregano; 1.0 tablespoon Fennel Seeds; 1.0 teaspoon Salt; 0.5 teaspoon Ground Black Pepper

Charbroiled Vegetables — a community recipe on Potlikkr.

🍽 Serves 8.0

🥗

Ingredients

24.0 oz Zucchini
1.0 lb Eggplant
16.0 oz Carrots
2.0 Large Granny Smith Apples Apple Marinade

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Method (preview)

1
Zucchini: Cut small zucchini in half lengthwise or for larger zucchini, cut on
2
the diagonal into 8 long slices, 3/4 inch thick. Trim stem and bottom off

eggplant and discard. Slice in half lengthwise and then into 3/4-inch-thick half

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