Herb Marinated Grilled Veggies
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary -- chopped or
1/2 teaspoon dried rosemary
1 teaspoon fresh basil -- chopped or
1/2 teaspoon dried basil
1 teaspoon fresh oregano -- chopped or
1/2 teaspoon dried oregano
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables: bell peppers; zucchini; eggplant; onions
(leave whole if small; cut in half if large)
Prepare the grill. Whisk together olive oil, vinegar, rosemary, thyme,
basil, oregano, garlic, salt and pepper in a small bowl. Arrange
vegetables in a shallow dish or plastic container. Pour the marinade
over veggies; cover and refrigerate for 2 hours. Remove vegetables from
marinade; reserve the marinade.
Grill vegetables 6" away from heat source until
tender, brushing with marinade as they cook. Cooking times will vary
according to the vegetable.
Serves 4. |