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
- fennel
- 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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