Herb Marinated Grilled Vegetables

Marinade

• 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 thyme leaves, or 1/2 teaspoon dried thyme
• 1 teaspoon fresh basil; chopped, or 1/2 teaspoon dried basil
• 1 teaspoon fresh oregano; chopped, or 1/2 teaspoon dried oregano
• 1 tablespoon garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Vegetables

• 2 pounds assorted vegetables, left whole if small or cut in half

Marinade - whisk together all ingredients in a small bowl. Arrange the vegetables in shallow dish or plastic container, pour the marinade over them, cover and refrigerate for 2 hours.

Prepare a grill. Remove the vegetables from the marinade (reserve marinade). Grill the vegetables 6 inches away from the heat source until they are tender, brushing them with the marinade as they cook. Cooking times will vary according to the vegetables.
From TPA Trib, 8/24/95 as typed by S. Woodward