| 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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