thrill of the grill

Diane Thompson's Marinating Vegetables

My fabulous roommate, Michel has an equally fabulous barbeque. When he first brought home his shiny new Weber (Spirit E-210), buzzing with excitement, I really couldn't see what all the fuss was about. I figured it must be a guy thing. Then one balmy summer evening, I took it for a spin. SO satisfying to sear and grill on that 'Q'. Truly. These days, I'm really into grilling marinated vegetables. Here is what I came up with this week. These veggies are so versatile; chop them up and put them on top of a salad, toss them into a pasta, on top of a pizza, put them in a grilled sandwich, or keep them whole and use them in an antipasto platter.

Grilled Marinated Vegetables

1 eggplant, cut in 1/3" slices
1 yellow zucchini, cut in 1/3" slices
1 green zucchini, cut in 1/3" slices
1 yellow pepper, cored and quartered


1/2 cup olive oil
1/4 cup balsamic vinegar
juice of 1/2 lemon
grated rind of 1 lemon
1/2 chopped parsley
1/3 cup chopped, fresh basil
3 thinly sliced green onions
1/2 tsp salt
fresh pepper
3 crushed garlic cloves

Place a layer of vegetables in the bottom of a large baking dish. Combine marinade ingredients and drizzle some on top. Keep layering veggies and drizzling with marinade, until both are used up. Cover and let stand in fridge for 1-3 hours. Grill and serve, or cool and keep for earlier mentioned uses.

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