Marinated Grilled Vegetables with 3 Variations

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Meghan Carney

ingredients

Vegetables

• 1 1/2 pounds eggplant, zucchini, summer squash, sweet peppers, or portobello mushrooms or a combination, prepared for grilling

Basil-Thyme Vegetable Marinade

• 1/3 cup olive oil or vegetable oil
• 3 TB lemon juice
• 2 TB chopped fresh basil
• 2 TB
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Asian Grilled Vegetable Marinade

• 1 finely minced large shallot
• 4 1/2 teaspoons balsamic vinegar
• 2 TB balsamic vinegar
• 2 TB soy sauce
• 1 1/2 teaspoons dark sesame oil
• 1 teaspoon Dijon mustard
• 1 minced clove garlic
• 1/4 to 1/2 teaspoon sugar
• 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.***

Basic Vegetable Marinade

• 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 TB lime juice
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon sugar
• 1/4 to 1/2 teaspoon hot red pepper sauce
• 1/4 teaspoon black pepper

See full recipe

Source: Meghan Carney

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