Not only does the molasses help the marinade cling to the veggies, it caramelizes nicely on the grill. To marinate, I throw everything in a 2.5 gal zip lock bag and just turn the bag every so often. I usually use regular (not white) balsamic vinegar. We use this marinade on pretty much whatever the farmer's market is offering as an accompaniment to whatever else we're grilling.
Yield: 6 cups
- 1/3 cup white balsamic vinegar
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons molasses
- 1/2 pound carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchini
- 2 yellow squash
- 1 large onion
- Combine first 7 ingredients in a large bowl. Set aside.
- Cut carrots and remaining vegetables into large pieces.
- Add vegetables to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Drain vegetables, reserving vinegar mixture. Arrange vegetables in a grill basket.
- Cook, covered with grill lid, over medium-hot coals (350° to 400°) 15 to 20 minutes, turning occasionally.
- Return vegetables to reserved vinegar mixture, tossing gently. Serve warm or chilled.
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Grilled Vegetables Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres, Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Grill
- OCCASION: Summer, Father's Day, July 4th, Labor Day, Memorial Day, Birthdays/Anniversaries
- PUBLICATION: Coastal Living
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