Herb Marinated Grilled Vegetables

Use bell peppers, zucchini, mushrooms, eggplant, onions, or other fresh vegetables in this grilled vegetable recipe.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Marinade Ingredients:

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 Ingredients:

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

Instructions:

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