Marinated GRILLed vegs with variations

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Marinated Grilled Vegetables with Variations

 

Recipe By :Reader's Digest

Serving Size : 16 Preparation Time :0:30

Categories : Grilling Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup chopped fresh coriander (cilantro)

1/4 cup white or red wine vinegar

1/3 cup olive or vegetable oil

1 1/2 teaspoons grated lime zest

3 tablespoons lime juice

3/4 teaspoon salt

1/4 teaspoon sugar -- (1/4 to 1/2)

1/4 teaspoon hot red pepper sauce -- (1/4 to 1/2)

1/4 teaspoon black pepper

Vegetables (see note)

 

In a small bowl, whisk together all ingredients except vegetables.

 

Place grill-ready vegetables (except mushrooms) in a self-sealing plastic bag

and pour in marinade. Seal and turn to coat vegetables. Refrigerate, turning

occasionally, up to 4 hours. Add mushrooms for the last 2 hours.

 

Remove vegetables from the bag and reserve the marinade.

 

Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over

medium to medium-hot coals -- about 5 inches from the heat -- and grill in the

order and according to the times listed on Zesty Grilled Vegetables, turning and

brushing occasionally with marinade.

 

Makes 4 servings, about 1 cup marinade.

Per tablespoon marinade: Calories 41; Total Fat 4 g; Saturated Fat 1 g; Protein

0 g; Carbohydrates 1 g; Fiber 0 g; Sodium 100 mg; Cholesterol 0 mg; Note: not

all of the marinade is consumed.

 

 

Basil-Thyme Grilled Vegetables --

Prepare as directed above, using the following marinade: 1/3 cup olive oil or

vegetable oil, 3 tablespoons lemon juice, 2 tablespoons each chopped fresh basil

and thyme or 2 teaspoons crumbled dried basil or thyme, 1 1/2 teaspoons salt,

and 1/4 teaspoon black pepper. Makes about 1 cup marinade.

 

Asian Grilled Vegetables --

Prepare as directed above, substituting the following basting sauce for

marinade: 1 finely minced large shallot, 4 1/2 teaspoons balsamic vinegar, 2

tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 1/2 teaspoons dark

sesame oil, 1 teaspoon Dijon mustard, 1 minced clove garlic, 1/4 to 1/2 teaspoon

sugar, and 1/8 to 1/4 teaspoon hot red pepper sauce. Do not marinate. Instead,

baste just before grilling and once when turning halfway through cooking. If

using mushrooms, leave caps whole. Makes about 1/4 cup basting sauce.

 

 

Description:

" Marinating time: 2 to 4 hours "

Source:

" Reader's Digest Kitchen Secrets "

Copyright:

" © 1997 The Reader's Digest "

Yield:

" 1 cup "

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

 

Per Serving (excluding unknown items): 45 Calories; 5g Fat (86.4% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

103mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

NOTES : One cup of marinade is enough to flavor 1 1/2 pounds vegetables.

Suitable vegetables are eggplant, zucchini, summer squash, sweet peppers, or

portobello mushrooms -- use singly or in combination.

 

Nutr. Assoc. : 383 5458 0 0 0 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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