INGREDIENTS

INSTRUCTIONS

Marinade and basting:  Mix the above in a container that will allow
you to marinate the vegetables as well as brush them while they  grill.
Makes about 1/2 cup.  Note: Dense vegetables need to be precooked
(completly or blanched)  before grilling.  *ARTICHOKES:  Whole baby
artichokes; large artichokes, halved or  quartered. Trim and steam
until tender; marinate briefly before  grilling. Grilling time: 10 to
15 minutes or until brown.  *CARROTS: Rub unpeeled medium-sized carrot
with marinade before  grilling. Grilling time: 20 to 25 minutes,
turning frequently, until  brown and soft.  *CORN ON THE COB:  Pull
husk down and discard silk. Brush corn with  marinade. Pull husk up and
secure with string. Soak in water for 10  to 15 minutes before
grilling. Grilling time: 15 to 20 minutes,  turning frequently, until
husks are charred.  *EGGPLANT AND JAPANESE EGGPLANT:  Cut large
eggplant into 1/2-inch  rounds or lengthwise slices; cut small Japanese
eggplants in half or  leave whole. Marinate briefly before grilling.
Grilling time; 5 to 7  minutes per side, or until soft and brown.
*FENNEL: Cut in half or into thick, lengthwise slices; marinate
briefly before grilling. Grilling time: 10 to 20 minutes per side, or
until brown and tender.  *LEEKS:  Cut large leeks in half, leaving
enough of the root to hold  the halves together. Marinate briefly
before grilling. Grilling time:  10 to  *MUSHROOMS:  Large mushrooms
can be cooked on the grill; skewer small  mushrooms. Brush with
marinade during grilling. Grilling time: 5 to 10  minutes, turning
frequently.  *ONIONS: Quarter or slice large onions; skewer small
onions. Marinate  briefly before grilling. Grilling time: 10 to 30
minutes, or until  brown, glossy and soft.  *PEPPERS: Skewer chunks,
slice into rings or briefly before grilling.  Brush whole peppers with
marinade during grilling. Grilling time: 10  to 20 minutes, or until
brown and tender.  *POTATOES: Slice large potatoes into 1/2-inch slices
or quarter them;  small potatoes can be grilled whole. Marinate slices
or quarters  briefly before grilling. Rub skins of whole potatoes with
marinade  and prick skins. Grilling time: About 15 minutes per side or
until  soft; small whole potatoes will take about 30 minutes, turning
frequently.  *SCALLIONS: Leave whole; marinate briefly before grilling.
Grilling  time: 10 minutes or until brown and tender.  *SUMMER SQUASH:
Small zucchini can be grilled whole; cut larger ones  in half; skewer
slices or chunks. Treat yellow squash the same, but  allow more
grilling time, since it has a denser texture. Marinate  slices and
chunks briefly. Rub skins of whole squash with marinade  before
grilling. Grilling time: 10 to 15 minutes for slices or  chunks; 20 to
30 minutes for whole.  *TOMATOES: Skewer small tomatoes; cut larger
ones into slices or  quarters. Plum tomatoes can be cut in half or
grilled whole. Brush  with marinade during grilling. Grilling time: 3
to 5 minutes, or  until hot.  *SWEET POTATOES OR YAMS:  Cut in half or
into 1/2-inch lengthwise  slices; marinate briefly before grilling.
Grilling time: 10 to 20  minutes per side, or until brown and soft.
Posted to MC-Recipe Digest  V1 #188  Date: Wed, 7 Aug 1996 15:03:31
-0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>

A Message from our Provider:

“Sin: it seemed like a good idea at the time”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 734
Calories From Fat: 654
Total Fat: 74.1g
Cholesterol: 0mg
Sodium: 711.5mg
Potassium: 752mg
Carbohydrates: 16.8g
Fiber: 8.4g
Sugar: 2.7g
Protein: 9.4g