Prep Time

• 5 minutes

Grill Time

• 15 minutes

Ingredients

• 1 lb Zucchini squash
• Wet Rubz Santa Maria Style Marinade

Instructions

1. Wash zucchini and pat dry.
2. Cut off ends of zucchini, slice zucchini length wise into strips (about 3 strips per zucchini).
3. Place the zucchini strips into a large bowl and toss to coat.
4. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish.
5. Cover and marinate in refrigerator for about 3 hours (you can marinate up to 24 hours).
   Prepare the barbecue for medium-high heat.
6. Grill zucchini until crisp-tender and brown, turning occasionally, about 8 minutes.
7. Transfer the zucchini to a platter.
8. Serve hot or at room temperature.

**Mix it up:  You can add many types of fresh vegetables and follow the recipe above.

Prep Time

• 5 minutes

Cook time

• 8 minutes

Ingredients

• 4 large Portabella Mushrooms
• Wet Rubz Santa Maria Style Marinade
• Olive Oil

Instructions

1. Wash the Portobello mushrooms in cold water. Gently rinse the gills on the underside of the mushroom. Cut off the end of the stem to remove any dried or hardened section. Let the mushrooms drain, gill side down for 1 minute.
2. Pour a few Tablespoons of Wet Rubz Santa Maria Style marinade into a small glass cup. Brush the marinade on the top side of the mushrooms.
3. Place the Portobello mushrooms gill side up in a glass dish.
4. Pour Wet Rubz Santa Maria Style Marinade into the gills of the Portobello until full and slightly overflowing.
5. Add about 1/3 cup more of Wet Rubz Santa Maria style marinade to the bottom of the baking dish.
   
6. Refrigerate for 1 to 2 hours.
7. Clean and oil the grill.
8. Heat the grill to medium using direct heat.
9. Before placing mushrooms on grill, discard marinade that is stilling in the “gills”.
10. Add mushrooms to grill, bottom side facing grill.
11. Cook for 4 minutes.
12. Using tongs, carefully turn the mushrooms over. Return the mushrooms to the grill, gill side down. Cook for 4 minutes.

Serves 4

This is a great alternative to go along side a steak, as a burger topper, or alone as a delicious grilled Portobello sandwich. This easy recipe will please your vegetarian guests and meat eaters alike.

Prep Time

• 5 minutes

Cook Time

• 25-30 minutes

Ingredients

• 1-1/2 lbs. Fingerling Potatoes
• Wet Rubz Santa Maria Style Marinade

Instructions

1. Preheat oven to 400 degrees.
2. Wash potatoes and pat dry.
3. In a large bowl toss potatoes in the marinade.
4. Let sit for 15 minutes
5. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes.
6. Arrange potatoes in a single layer in a preheated pan.
7. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes.
8. Remove from oven, and serve hot.

Serves 4

Prep

• 15 minutes

Cook Time

• 30-45 minutes

Ingredients

• Large Globe Eggplant
• Santa Maria Style Marinade
• Olive oil

Instructions

1. Cut the crown and small slice from bottom of eggplant.
2. Use peeler to remove the skin.
3. Slice into 1 inch circles from the top to bottom of eggplant, and then cube each circle into 1 inch cubes.
4. Place the eggplant cubes in a bowl and mix with Wet Rubz Santa Maria style marinade. Toss so that the eggplant cubes are thoroughly coated.
5. Pre heat oven to 350 degrees.
6. Let mixture sit for 30 minutes while oven is pre-heating.
7. Lightly grease a shallow roasting pan with Olive Oil.
8. Place the marinated cubes onto prepared pan.
9. Gently stir cubes after 20 minutes of roasting.
10. Roast for a total time of 30-45 minutes.
11. Test a cube when they look done.

Great as an appetizer or an entrée!