Guest guest Posted August 10, 2006 Report Share Posted August 10, 2006 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. -- Char Haz charrem -- http://www.fastmail.fm - A no graphics, no pop-ups email service Quote Link to comment Share on other sites More sharing options...
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