Herb Marinated Grilled Vegetables
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary; chopped, or 1/2 teaspoon dried
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon fresh basil; chopped, or 1/2 teaspoon dried basil
1 teaspoon fresh oregano; chopped, or 1/2 teaspoon dried
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
Marinade - whisk together all 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 inches 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.