Herb Marinated Grilled Vegetables


3/4 cup olive oil
1 teaspoon tsp fresh rosemary, chopped, or ½ dried rosemary
1 teaspoon tsp fresh thyme leaves, or ½ dried thyme
1 teaspoon tsp fresh basil, chopped, or ½ dried basil
1 teaspoon tsp fresh oregano, chopped, or ½ dried oregano
1 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables, left whole if small or cut in half (bell peppers, zucchini, asparagus, mushrooms, onions)


Whisk together all marinade ingredients in a small bowl. Arrange the vegetables in shallow dish or plastic container, pour the marinade over them, cover and refrigerate for 2 hours. 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.




1.0 servings


Monday, November 30, 2009 - 2:51pm


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