Grilled Marinated Vegetables

* Exported from MasterCook II *

Grilled Marinated Vegetables

Recipe By : Rael
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Sides
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE
1 1/3 cups olive oil
2/3 cup fresh lemon juice (or half lemon/lime)
2/3 cup dry vermouth
4 tablespoons dry rosemary -- crumbled
2 tablespoons dry thyme -- crumbled
1 tablespoon dry chile (as desired) -- crumbled
1 teaspoon sugar
1 teaspoon salt (or equiv. w/Tamari)
1 teaspoon black pepper -- ground
1/4 teaspoon white pepper -- ground
1/8 teaspoon nutmeg -- ground

Whisk ingredients in bowl. Wipe yer brow. Damn that wuz tough.

Cover veggies that have been sliced/prepared to grill with the marinade and
allow to sit at room temperature for 30 minutes. Grill veggies approx. 10
minutes, turning frequently/crosshatching. Season with salt and pepper
after removing from grill if needed/desired.

Can be made two days ahead.

Use this marinade with:

zucchini, sliced on a bias or lengthwise
squash, yellow, sliced on a bias; lengthwise; fanned
bell peppers, esp. yellow and red, sliced into thick "julienne"
mushrooms, esp. portabellos, whole or halved
eggplant, peeled or nonpeeled, in strips or sliced thick, lengthwise
spring/green onions, whole
tomatoes, sliced thick

Or whatever...

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

Uh, do note that the bit in this last recipe about "...season w/salt/pepper
after removing from grill if needed/desired" well, I be talking about
needing/desiring to salt/pepper the veggies. Obviously, one should desire
to remove 'em from the grill...although after about 15 minutes, you won't
need to 'cause they'll be playin' with the charcoal and having a grand ole time
.