| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Chiles, Sides, Vegetables, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 1/3 | c | Olive oil |
| 2/3 | c | Fresh lemon juice (or half lemon/lime) |
| 2/3 | c | Dry vermouth |
| 4 | tb | Dry rosemary, crumbled |
| 2 | tb | Dry thyme, crumbled |
| 1 | tb | Dry chile (as desired), crumbled |
| 1 | ts | Sugar |
| 1 | ts | Salt (or equiv. w/Tamari) |
| 1 | ts | Black pepper, ground |
| 1/4 | ts | White pepper, ground |
| 1/8 | ts | Nutmeg, ground |
INSTRUCTIONS
MARINADE 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. Recipe by: Rael Posted to CHILE-HEADS DIGEST V3 #318 by Senor Jesus <rael64@swbell.net> on May 8, 1997
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