Grilling Vegetables

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another from that vegetarian restaurant in the Dells

 

* Exported from MasterCook *

 

Charbroiled Vegetables

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Diner and Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces zucchini

1 pound eggplant (1 large)

16 ounces carrots (2 long)

2 large Granny Smith apples

APPLE MARINADE:

4 tablespoons Barbecue Sauce -- see recipe

2 tablespoons olive oil

1/4 teaspoon salt

VEGETABLE MARINADE:

1 cup Barbecue Sauce

2 tablespoons olive oil -- may be doubled

1 tablespoon minced garlic

1 tablespoon dried oregano -- crumbled

1 tablespoon fennel seeds

1 teaspoon salt

1/2 teaspoon ground black pepper

 

Zucchini: Cut small zucchini in half lengthwise or for larger zucchini, cut

on the diagonal into 8 long slices, 3/4 inch thick. Trim stem and bottom

off eggplant and discard. Slice in half lengthwise and then into

3/4-inch-thick halfmoons (14 to 16 pieces). Peel carrots and cut on the

diagonal to obtain 10 slices each (5 inches long and 1/4 inch thick). Slice

apples into 8 even rings and remove cores.

 

To prepare apple marinade, mix Barbecue Sauce, oil and salt in a small

bowl. Add apple rings and coat thoroughly.

 

To prepare vegetable marinade, mix Barbecue Sauce, oil, garlic, oregano,

fennel seeds, salt and pepper in a large bowl. Add vegetables; stir until

well mixed.

 

GRILL vegetables and apples over hot coals or arrange on a cookie sheet and

bake in a 400F

oven for 15 minutes. Zucchini, carrots and apples should be crisp-tender.

The eggplant will take several minutes longer and should be tender, but not

overcooked to the point of collapsing.

 

 

Description:

" Marinate in a western barbecue sauce (recipe provided). "

Cuisine:

" Vegetarian "

Source:

" Vegetarian International Cuisine "

S(Location):

" 132 Hines Terrace, Wisconsin Dells, WI "

Copyright:

" 1997 The Cheese Factory Restaurant "

 

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Per serving: 193 Calories (kcal); 7g Total Fat; (32% calories from fat); 3g

Protein; 32g Carbohydrate; trace Cholesterol; 802mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 1/2

Fat; 1 Other Carbohydrates

 

NOTES : Here's an outstanding signature dish. These succulent, aromatic

vegetables have a Southwestern accent that exude a smoky, seared fragrance,

which is enhanced by the homemade Barbecue Sauce. Serve these vegetables

hot or cold in soups, with salads, pastas, grains or as appetizers. The

vegetables may be prepared a day or two in advance and reheated in a

microwave or moderate 350F oven. They keep well in the refrigerator for one

week.

Nutr. Assoc. : 0 3234 260 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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