Saturday, July 2, 2011

Herb-marinated Grilled Vegetables

Makes 6 to 8 serving.

3/4 c olive oil
1/4 c red wine vinegar
1 Tbsp minced garlic
1 tsp chopped fresh rosemary
1 tsp fresh thyme leaves
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper

1 yellow bell pepper
1 red bell pepper
1 green bell pepper
3 zucchini (and/or yellow squash)
2 large onions
1 eggplant

Combine first 9 ingredients in a large bowl.

Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.

Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.

Coastal Living, MAY 2003

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