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Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Prep Time: 15 min
Yield: 8 Servings
- ½ cup zucchini, thickly sliced
- ½ cup red bell pepper, sliced
- ½ cup yellow bell peppers, sliced
- ½ cup yellow squash, sliced
- ½ cup red onion, sliced
- 16 large fresh button mushrooms
- 16 cherry tomatoes
- ½ cup olive oil
- ½ cup soy sauce
- ½ cup lemon juice
- ½ clove garlic crushed
Place all veggies in a large bowl. In a smaller bowl, combine olive oil, soy sauce, lemon juice and garlic; mix together and pour over vegetables. Cover and marinate in refrigerator at least for ½ hour.
Preheat grill for medium heat. Lightly oil grate. Remove vegetables from marinade and place on grill. Cook about 12-15 minutes or until tender.
