When the weather is warms, I’m itching to use the outdoor grill.  This recipe can be done in the oven as the it is written, or it seems to me it could be cooked just as easily in a “wok” type pan made for the bar-b-q or heavy duty foil.  It saves heating up the oven on a hot day.  Works for me!

• ¼ cup lemon juice            
• ¼ cup olive oil                                       
• ¼ cup white or rice vinegar             
• 1 tablespoon dried parsley       
• ½ teaspoon minced garlic or 1 garlic clove, crushed
• 1 29-ounce can cut sweet potatoes, drained (cut large pieces in half)
• 1 13.75-ounce can quartered artichoke hearts, drained
• 1 12-ounce package tofu hot dogs, sliced 1-inch thick
• 1 small yellow or zucchini squash, sliced ½-inch thick
• 1 20-ounce can pineapple chunks in juice, drained
• 10 button mushrooms, halved

Combine lemon juice, oil, vinegar, parsley, and garlic in a gallon-size zippered storage bag. Add sweet potatoes, artichoke hearts, tofu hot dogs, squash, pineapple, and mushrooms. Remove air from the bag and seal. Lay flat and turn once or twice to marinate for 20 to 30 minutes.

Remove mixture from marinade, reserving extra marinade. Place on a greased baking sheet. Roast in a preheated 375 degree oven for 45 minutes or until vegetables are tender. Transfer to serving dish and drizzle with reserved marinade. Serves 12

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