Italian Soaked Vegetables

This weekend was intense.

You may have noticed my brief vacation.  I spent the week preparing for the food marathon that my friends and I complete every June.  We drive motorcycles out by the river, blow up an air mattress and light up the grill.

Or grills.  Like, three or four.

Yes, we are hungry, hungry hippos and I'm 67% sure that if I stepped on a scale right now, I would cry hysterically.

Out of the piles of pounds of meat, salads and desserts, I did manage to enjoy some vegetables.  This was, by far, the healthiest thing I consumed all weekend.

Fresh veggies marinated and sauteed to perfection over the grill.  

Tangy with a hint of smoky flavor.  Perfect for barbeque season!

Italian Soaked Vegetables

1 yellow squash

1 zucchini

2 cups carrots (I used baby carrots)

2 cups broccoli

1 cup diced red peppers

1 cup sliced mushrooms

1 cup pearl onions

4-6 cups Italian Vinaigrette

Combine all ingredients in a large bowl.  Refrigerate and marinate overnight.

Add the vegetables to a saute pan over a grill on medium heat.  Cover with aluminum foil and cook for 20-30 minutes.  Drizzle a little more vinaigrette over the top before serving.

Listening to:  Jake Owen - Apple Pie Moonshine