Recipe courtesy of B. Smith
Herb Marinated Grilled Vegetables
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 194
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 266
- Total: 2 hr 35 min
- Prep: 2 hr 20 min
- Cook: 15 min
Ingredients
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered
Directions
- Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
- Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.