Mediterranean Grilled Vegetables
Ingredients
Marinade:
1/4 cup balsamic or red wine vinegar
1/4 cup olive oil
2 tsp. minced garlic
1/2 Tbsp. dried thyme
1 Tbsp. dried rosemary
1/2 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 small white or purple eggplant (1/4 pound), sliced into 2-inch-thick rounds
3 baby summer squash
3 baby zucchini
3 baby patty pan squash
1/2 medium red onion, peeled and cut into 1/2-inch-thick slices
1/2 cup cherry or grape tomatoes, left whole
1/2 yellow bell pepper, cut lengthwise into 2-inch-wide slices
1/2 red bell pepper, cut lengthwise into 2-inch-wide slices
Fresh basil leaves, for garnish
Instructions
1. Combine all marinade ingredients in a glass jar; shake well. (This can be made ahead and refrigerated up to 4 days.)
2. Place all vegetables in a large glass dish or plastic container with lid. Pour marinade over all; toss well to coat. Let sit 30 minutes to 2 hours.
3. Preheat grill to medium-hot. Remove vegetables from marinade and place on grill; use a grilling basket for smaller pieces. Grill until tender, 5-10 minutes per side. Transfer to a large platter. Garnish with fresh basil.
If you can't find baby vegetables, use larger ones and cut into 2-inch pieces. If you have time, salt the eggplant and squash; leave in a colander for 30 minutes to draw out extra moisture, then rinse and pat dry.
Courtesy of Sprouts Magazine, July/Aug 2009
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