Our review of fancy grilling gear this past week combined with the - finally - warmer weather got us in the mood to fire up the BarB. And I wanted to propose a super simple recipe for you. When I serve these marinated grilled vegetables, I invariably get "wows" and then get asked how I prepared them. They make for a beautiful presentation, are truly delicious (& healthy) AND leftovers, if you are so lucky, are fantastic in panini sandwiches, frittatas (add pancetta!), or salads.
If you haven't grilled your vegetables this way before, you'll just go "duh" once you find out how simple it all is.
MARINATED GRILLED VEGETABLES
Pick any vegetable that will hold up on the grill. My favorites are:
- Portobello mushrooms, whole
- Bell peppers - in as many colors as you can find them, quartered
- Zucchinis - green and yellow, sliced lengthwise in about three long pieces
- Asparagus, whole
- Eggplant, skin on, sliced in about 1/2 inch thick rounds
- Red onions, peeled, sliced in about 1/2 inch thick rounds
- 1 cup olive oil
- 1/2 cup balsamic vinegar
- 3 - 4 cloves of garlic
- 1 Tbsp dry mustard
- Italian spices
- Salt & pepper
Mix all the ingredients for the marinade. Prepare all your chosen vegetables (I didn't have eggplant or onions on hand for this exercise, but these are usually our favorite. They absorb the marinate so well…) and lay on a sheet pan. Drizzle on 3/4 of the marinade (Reserve the rest to serve with the cooked vegetables). Use a basting brush to try to cover all veggie surfaces. Allow to marinate for 4 to 5 hours. Grill, serve & ENJOY!