Grilled Marinated Vegetables

Grilled Marinated Vegetables

Grilled Marinated Vegetables

45 minutes

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Details
  • Serving Size:   1
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   21 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 teaspoon Freshly-ground black pepper
  • 1 tablespoon Dry chile (as desired), crumbled
  • 2/3 cup Dry vermouth
  • 2/3 cup Fresh lemon juice (or half lemon/lime)
  • 1/8 teaspoon Nutmeg, ground
  • cups Olive oil
  • 4 tablespoons Dry rosemary, crumbled
  • 1 tablespoon Salt
  • 1 teaspoon Sugar
  • 2 tablespoons Dry thyme, crumbled
  • 1/4 teaspoon White pepper, ground
Instructions

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.

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