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  • Serves : 4


  • 1/3 cup olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ground cumin
  • 1 sprig of fresh rosemary or tsp dried rosemary
  • 2 red bellpepper seeded and cored and sliced into 6 large pieces
  • 3 large carrots sliced lengthwise into inch thick strips
  • 1 medium sweet onion such as Texas or red sliced into inch rounds
  • 2 summer squash such as zucchini yellow squash or pattypan sliced lengthwise inch thick


Combine first 4 ingredients in a large bowl and whisk together.

Add vegetables to the citrus mixture and toss. Let sit for 15 minutes to 1 hour.

Heat barbecue to a medium heat and grill vegetables until slightly soft.

Serve hot or at room temperature.

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