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Herb-marinated Grilled Vegetables

Fresh herbs take these marinated veggies from side dish to center stage. Grilling the vegetables brings out another dimension of flavor and texture.

Coastal Living MAY 2003

  • Yield: Makes 6 to 8 servings

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 zucchini
  • 2 large onions
  • 1 eggplant

Preparation

Combine first 9 ingredients in a large bowl.

Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.

Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.

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Herb-marinated Grilled Vegetables recipe

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