Marinated Grilled Vegetables with 3 Variations

prep time:: 30 min
total time:: 2 hr

Makes 4 servings

Meghan Carney

See below for the 3 different variations. :)

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

directions

1
1. In a small bowl, whisk together all ingredients except vegetables.
2
2. 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.
3
3. Remove vegetables from the bag and reserve the marinade.
4
4. 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 according to the times listed under “Notes”, turning and brushing occasionally with marinade.

notes

15 to 20 minutes: Thick slices of zucchini or yellow squash, eggplant, whole tomatoes, mixed vegetables on skewers 20 to 25 minutes: Whole zucchini, summer squash, large mushroom caps 35 to 45 minutes: Corn in the husk or husked and wrapped in foil (tur

Source: Meghan Carney