Herb-marinated Grilled Vegetables

Herb-marinated Grilled Vegetables

Fresh herbs take these marinated veggies from side dish to center stage. Grilling the vegetables brings out another dimension of flavor and texture.

Yield: Makes 6 to 8 servings

 

Ingredients:

•  3/4 cup olive oil

•  1/4 cup red wine vinegar

•  1 tablespoon minced garlic

•  1 teaspoon chopped fresh rosemary

•  1 teaspoon fresh thyme leaves

•  1 teaspoon chopped fresh basil

•  1 teaspoon chopped fresh oregano

•  1/2 teaspoon salt

•  1/2 teaspoon freshly ground black pepper

•  1 yellow bell pepper

•  1 red bell pepper

•  1 green bell pepper

•  3 zucchini

•  2 large onions

•  1 eggplant

 

Preparation:

1.  Combine first 9 ingredients in a large bowl.

2.  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.

3.  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

 

Source: MyRecipes