Summer Grilled Marinated Vegetables

Summer Grilled Marinated
Vegetables

Grilled Vegetables Photo

  • Serves: 10
  • Prep time: 1 hour + marinating time
  • Cook time: 20 minutes

Vegetables

  • 2-4 zucchinis – slice ½” lengthwise
  • 2-4 crookneck squash – slice ½” lengthwise
  • 3 red bell peppers – cut top & bottom – cut side faces
  • 2-4 tomatoes – firm and meaty type, slice  ½”
  • 2-4 eggplant – slice  ½”
  • 1 onion or scallion
  • 1 lb. green beans – whole – trim stem end only
  • Portobello mushrooms – whole caps

Marinade (may be made a week ahead)

  •  ½ cup white wine
  • 1  ½ cups lemon juice
  • ¼ cup garlic
  • 1 cup parsley – freshly chopped
  • 1 cup basil – freshly chopped
  • 2 tablespoons oregano – dry
  • 1 teaspoon chili flakes
  • 1 tablespoon black pepper
  • ¼ cup salt
  • ¼ cup sugar
  • 1 ½ cups oil

*Evenly marinate vegetables for up to 24 hours.

Chef’s Note:

Other vegetable options – Carrots, Belgian endive, baby artichokes, fennel, savoy, cabbage, leeks