Prep time: 10 minutes
Marinating time: 20-90 minutes
Grill time: 5-10 minutes
Serves 4-6
Ingredients:
Variety and amount of vegetables are to your taste and appetite: here are some of my favorite options – just remember you want vegetables that are not too mushy….
Red, orange or yellow bell peppers cut in large wedges
Red or Spanish onions cut across in thick slices (I use soaked wooden skewers to keep the rings together during the grilling)
Large mushrooms, whole
Eggplant sliced thin (lengthwise or across – is up to you)
Zucchini sliced thick
Asparagus spears, whole
Artichoke hearts, cut in half or left whole
If you like tomatoes, cut them in half to grill them and put them on last or you’ll be making sauce! They don’t take very long before they turn to mush
Whatever other vegetables you like
Marinade:
¼ - ½ cup Olive oil
Equal amount of vinegar (I vary between cider, sherry, champagne or white wine, but lemon juice is good too)
2 large cloves of garlic, mashed
2-3 tbsp chopped fresh herbs like rosemary or oregano. (Dried works fine too, just use less. If you like the flavor of basil, use dried in the marinade, and fresh to sprinkle over the vegetables once they’re done. Fresh basil or cilantro are too delicate for grilling)
Salt & pepper to taste
Directions:
1. In a bowl, mix all the marinade ingredients. Toss in the vegetables and let marinate for at least 20 minutes.
2. Preheat grill (outdoor BBQ, indoor grill pan on the stove, Griddler set at “Sear”, or broiler) and cook the vegetables starting with the denser, crisper ones first (about 2-5 minutes per side) over medium high heat. Sprinkle fresh cilantro, basil, oregano (whatever herb you’ve used) over the vegetables and serve.
Great as a side for grilled meat, fish or chicken, fabulous in wraps & sandwiches, perfect for adding to pizza and pasta for a last minute meal.
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