Herb Marinated Grilled Vegetables
Marinade
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary; chopped, or 1/2 teaspoon dried rosemary
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon fresh basil; chopped, or 1/2 teaspoon dried basil
1 teaspoon fresh oregano; chopped, or 1/2 teaspoon dried oregano
1 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetables
2 pounds 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 hours.
Prepare a grill. Remove the vegetables from the marinade (reserve marinade). Grill the vegetables 6 inches 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.
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