Yield
Makes 6 to 8 servings

How to Make It

Step 1

In a large bowl, mix vinegar, oil, shallots, oregano, and molasses.

Step 2

Peel onions. Trim off and discard stem ends of pattypan squash and zucchini. Cut onions and pattypan into about 1 1/2-inch-wide wedges. Cut zucchini into 1 1/2-inch chunks.

Step 3

Trim stems and seeds from peppers, then cut peppers into 1 1/2-inch squares.

Step 4

Put all the vegetables in bowl with vinegar mixture and stir to coat. Cover and let stand at least 10 minutes or up to 2 hours, stirring occasionally.

Step 5

Lift vegetables from marinade and place in a wire grilling basket or thread vegetables onto thin metal skewers; leave marinade in bowl.

Step 6

Lay vegetables on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Turn vegetables as needed until browned, 8 to 10 minutes.

Step 7

Put vegetables (push off skewers) back into marinade. Mix and serve vegetables warm or tepid; they can stand up to 2 hours. Add salt and pepper to taste.

Chef's Notes

A wire grilling basket makes the vegetables easier to manage.

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