-----MARINADE-----
3/4 cup Olive oil
1/4 cup Red wine vinegar
1 tsp Fresh rosemary, chopped --
OR
1/2 tsp Dried rosemary
1 tsp Fresh thyme leaves -- OR
1/2 tsp Dried thyme
1 tsp Fresh basil, chopped -- OR
1/2 tsp Dried basil
1 tsp Fresh oregano, chopped --
OR
1/2 tsp Dried oregano
1 tbsp Garlic -- minced
1/2 tsp Salt
1/2 tsp Ground black pepper ----VEGETABLES-----
2 lb Assorted vegetables
Left whole if small or cut
In half
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Marinade - whisk together all ingredients in a small bowl. Arrange the vegetables in shallow dish or plastic container, pour the marinade over them, cover and refrigerate for 2 hrs. Prepare a grill. Remove the vegetables from the marinade (reserve marinade). Grill the vegetables 6" away from the heat source until they are tender, brushing them with the marinade as they cook. Cooking times will vary according to the vegetables. |
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