Herb Marinated Grilled Veggies

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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.

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Char Haz

charrem

 

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