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