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July 1999 Issue
A Canada Day Celebration
by Rossana S. Tarantini
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Grilled Vegetables

The variety of vegetables you can use here is limited only by imagination. If you can eat it, you can probably grill it. Just try.
  • Any assortment of vegetables sliced 1/2" thick, for instance:
  • 2 medium eggplant
  • 3 or 4 zucchini
  • firm ripe tomato
  • Vidalia onion
  • sweet peppers
  • Portobello mushrooms
  • potato
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  • 1/2 cup each of balsamic vinegar and olive oil
  • salt, fresh ground pepper, and cayenne pepper to taste
  • 1 tbsp each of chopped fresh basil, parsley, oregano and garlic
Combine vinegar, oil, seasonings and herbs till well blended. Brush over sliced vegetables and let marinated for 20 - 30 minutes. Grill lightly basting with marinade while cooking. Serve hot off the grill.
 
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