| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Bbq | 4 | Servings | |
INGREDIENTS
| —–MARINADE—– | ||
| 3/4 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1 | ts | Fresh rosemary; chopped — |
| OR | ||
| 1/2 | ts | Dried rosemary |
| 1 | ts | Fresh thyme leaves — OR |
| 1/2 | ts | Dried thyme |
| 1 | ts | Fresh basil; chopped — OR |
| 1/2 | ts | Dried basil |
| 1 | ts | Fresh oregano; chopped — |
| OR | ||
| 1/2 | ts | Dried oregano |
| 1 | tb | Garlic — minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground black pepper —VEGETABLES—– |
| 2 | lb | 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 hrs. Prepare a grill. Remove the vegetables from the marinade (reserve marinade). Grill the vegetables 6" 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. Source: TPA Trib, 8/24/95 Typed by Sue Woodward Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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