These flavor-packed grilled summer vegetables utilize what we refer to as our “Master Marinade” to wake up all of the fresh flavors of the veggies without overpowering them. This tasty and simple summer side dish is the perfect accompaniment to any grilled meat entree. In fact, you could use the same marinade on your chicken, pork, or steak (marinating in a separate container, of course). Just be sure to keep in mind that the protein would need at least an hour or so longer in the marinade than the vegetables. Be sure to opt for the freshest summer vegetable you can find, and be careful not to cut them too small so that they do not fall through the grill grate. Also, try to keep the root of the onion intact so that the layers don’t break apart during cooking.
1/4 cup extra-virgin olive oil
1/4 cup canola oil
3 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons granulated sugar
1 tablespoon chopped fresh thyme
1 tablespoon black peppercorns
5 to 7 dried chiles de àrbol
4 to 5 bay leaves
3 garlic cloves, grated with a Microplane grater
12 large cherry tomatoes
12 large cremini mushrooms
2 medium-size zucchini, cut into 3-in.-long pieces
2 medium-size yellow squash, cut into 3-in.-long pieces
1 medium-size red onion, cut in 1 1/2-in. wedges
Kosher salt (optional)
Ground black pepper (optional)
How to Make It
Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Add Vegetables. Gently massage bag until all vegetables are coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 2 hours, turning bag once or twice.
Remove from refrigerator, and let stand 20 minutes.
Preheat grill to medium-high (400°F to 450°F). Remove vegetables from marinade, reserving marinade. Remove any peppercorns that have stuck to the vegetables. Season with salt and pepper to taste, if desired. Grill vegetables, uncovered, until slightly softened and grill marks appear, about 5 minutes per side. (Try not to move vegetables around too much.) Tomatoes may take less time depending on their size.
Pour reserved marinade through a fine wire-mesh strainer into a bowl; discard solids. Drizzle grilled vegetables with marinade.
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