Grilling marinated vegetables
Jul. 20th, 2009 07:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omlyPer the request of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
chaiya:
The recipe for the asparagus we brought yesterday can be found here.
The recipe for the vegetables for the wooden skewers is as follows:
Prep time: 30 minutes
Marinating time: 2 to 6 hours
You Will Need
1/4 cup rice wine vinegar
1/3 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 chili oil
1/4 teaspoon black pepper
1 1/2 pounds eggplant, zucchini, summer squash, sweet peppers, or portobello mushrooms or a combination, prepared for grilling (we also included par-cooked potatoes and carrots)
What to Do
1. In a small bowl, whisk together all ingredients except vegetables.
2. Place grill-ready vegetables (except mushrooms) in a self-sealing plastic bag and pour in marinade. Seal and turn to coat vegetables. Refrigerate, turning occasionally, up to 6 hours. Add mushrooms for the last 2-3 hours.
3. Remove vegetables from the bag and reserve the marinade.
4. Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals -- about 5 inches from the heat -- and grill in the order and according to the times listed on Zesty Grilled Vegetables, turning and brushing occasionally with marinade.
Serves 4, about 1 cup marinade.
chaiya:The recipe for the asparagus we brought yesterday can be found here.
The recipe for the vegetables for the wooden skewers is as follows:
Prep time: 30 minutes
Marinating time: 2 to 6 hours
You Will Need
1/4 cup rice wine vinegar
1/3 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 chili oil
1/4 teaspoon black pepper
1 1/2 pounds eggplant, zucchini, summer squash, sweet peppers, or portobello mushrooms or a combination, prepared for grilling (we also included par-cooked potatoes and carrots)
What to Do
1. In a small bowl, whisk together all ingredients except vegetables.
2. Place grill-ready vegetables (except mushrooms) in a self-sealing plastic bag and pour in marinade. Seal and turn to coat vegetables. Refrigerate, turning occasionally, up to 6 hours. Add mushrooms for the last 2-3 hours.
3. Remove vegetables from the bag and reserve the marinade.
4. Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals -- about 5 inches from the heat -- and grill in the order and according to the times listed on Zesty Grilled Vegetables, turning and brushing occasionally with marinade.
Serves 4, about 1 cup marinade.
