Summertime Marinated Grilled Vegetables
Recipe courtesy of Rocco Dispirito
- 1-inch piece fresh ginger, peeled and smashed
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1/3 cup red wine vinegar
- 1 1/2 cups olive oil
- Salt and freshly ground pepper, to taste
- 2 red bell peppers, halved and seeded
- 2 yellow bell peppers, halved and seeded
- 3 zucchini, halved length-wise
- 3 yellow squash, halved length-wise
- 3 red onions, cut into 1-inch rings crosswise
- 2 bunches scallions, roots trimmed and greens trimmed one inch
In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. Set aside 1/2 cup of the marinade. Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour. Preheat the grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions. Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature.
Vegetables On The Grill
This is easy as pie.
- 1/4 inch slices of:
- green, red and yellow sweet peppers (skin on, seeded)
- eggplant (salted and drained, then rinsed -- you don't have to dry)
- summer squash (patty pan, yellow crookneck, zucchini, etc.)
- large carrots
- stalks of celery, threads removed
- and anything else that can be sliced wide enough to not fall through the grill
I've picked up several tabletop grills at garage sales (won't pay over $5, usually pay $2). These are immensely handy, since things aren't hidden in the broiler, and you have little cleanup. I just put the grill and catch pan in the dishwasher. Spray everything with olive oil spray. Sprinkle with salt and pepper (if you like, I don't), and just spread on the grill. I grill these in batches until striped on both sides, putting them into a plastic bowl in layers. After they're cooked, you can store them for up to a week.
They are yummy hot or cold, in sandwiches, as a side dish, lasagna, in a casserole, in quiche, in salads. I think they taste better after a couple of days, and are awesome reheated in a hot, dry non-stick skillet. It's so handy and healthy. The best sandwich is slices of veggies, raw spinach leaves, and muenster cheese, on whole wheat bread, grilled until the cheese melts.
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