3 cloves garlic, minced
1 tsp grated lemon zest
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
2 tsp agave nectar
juice from 1 lemon
1/2 tsp Dijon mustard
1 1/2 tbsp apple juice
1 1/2 tbsp sherry vinegar
1/3 cup olive oil
freshly ground salt and pepper
zucchini, peppers, broccoli, cauliflower, and onions
Combine the minced garlic, lemon zest, parsley, basil, oregano, agave, juice from the lemon, Dijon mustard, apple juice, and sherry vinegar in a small jar. Add the oil and shake the jar until all the oil is incorporated.
Store in the refrigerator in an airtight container until ready to use.
Cut the veggies into 1 – 2 inch pieces. Add the marinade and let stand for 45 minutes at room temp, or refrigerate for 8 hours.
Prepare a medium fire in the fire pit and lightly oil a large piece of heavy duty aluminum foil; place on the grill.
Lift the veggies out of the marinade and place on the aluminum foil that was placed on the grill. Grill for an hour or so, stirring frequently to prevent burning.
Serve the grilled veggies with grilled chicken and a couple of slices of french bread on a plate. Enjoy.