Recipe - Herb Marinated Grilled Vegetables

MARINADE
Three fourths cup Olive oil
One fourth cup Red wine vinegar
1 teaspoon Fresh rosemary; chopped
OR
One half teaspoon Dried rosemary
1 teaspoon Fresh thyme leaves OR
One half teaspoon Dried thyme
1 teaspoon Fresh basil; chopped OR
One half teaspoon Dried basil
1 teaspoon Fresh oregano; chopped
OR
One half teaspoon Dried oregano
1 tablespoon Garlic minced
One half teaspoon Salt
One half teaspoon Ground black pepper
VEGETABLES
2 pound Assorted vegetables
Left whole if small or cut
In half

Marinade whisk together all ingredients in a small bowl. Arrange the
vegetables in shallow dish or plastic container, pour the marinade over
them, cover and refrigerate for 2 hrs. Prepare a grill. Remove the
vegetables from the marinade (reserve marinade). Grill the vegetables 6"
away from the heat source until they are tender, brushing them with the
marinade as they cook. Cooking times will vary according to the vegetables.

Source: TPA Trib, 8/24/95 Typed by Sue Woodward

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini