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 15
minutes, turning frequently.
*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>

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