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Grilling Vegetables

IMG_0910A Handy How-To Guide
Summer means grilling and grilling connotes succulent meats and fish marinated in anything from soy sauce to red wine. But what about your vegetables? It’s easy to include them in your back yard BBQ-and with these tips on flavoring and cooking, they’ll be a welcome addition to your table, even for the most finicky eaters.

Marinades:
Throw these sauces into a gallon sized freezer bag, add whatever vegetables you’d like and let them sit for at least 2 hours before grilling to impart the most flavor.

Asian: ¼ C rice wine vinegar
2 tbsp low sodium soy sauce
2 tbsps grapeseed oil
2 tbsps sesame oil
1 tsp grated fresh ginger
1 or 2 minced garlic cloves
1 thinly sliced scallion

Hot and Sweet: Juice of one lemon
3 tbsps olive oil
2 tbsps honey
1 jalapeno pepper, seeded and thinly sliced
Pinch of salt
¼ tsp pepper

Red Wine and Herb: ¼ C red wine vinegar
¼ C dry red wine
¼ C olive oil
1/3 C chopped fresh herbs of your choice-thyme, basil, oregano, etc

Then, when you’re ready to grill, make sure the grill is well-oiled and be sure you LEAVE THE FOOD ALONE while it cooks. You should see grill marks on vegetables such as yellow squash and eggplant. Slice those about ¼ inch and those should take about 3 minutes per side. Denser vegetables, like bell peppers and onions need closer to 5 minutes a side.

Enjoy your summer!

One Response to “Grilling Vegetables”

  1. I haven’t ever marinated vegetables in red wine for the grill before. I am putting this on my to-do list. Thanks!