Ingredients Jump to Instructions ↓

  1. Veggie Marinade

  2. minced garlic

  3. red/white wine vinegar a splash or two of white wine

  4. olive oil salt and pepper to taste Mix all of these ingredients together in a bowl and beat with a

  5. fork. I would probably use up to twice as much vinegar as olive

  6. oil, but I wouldn't

  7. Add more vinegar than that (it would turn into a pickling sauce

  8. almost!).

  9. Add your veggies (mushrooms, onions, bell peppers, zucchini work

  10. 30 min. You can sprinkle some salt

  11. and pepper directly on the veggies if you like. Brush the veggies

  12. with more marinade just before grilling. You will have a marvelous

  13. barbeque!

  14. HINT: I've never used this marinade on squashes and eggplant, but

  15. 1/2 -

  16. inch slices, rub salt onto the cut surfaces, and let it sit for about 20 min. Pat with a paper towel, and let sit in the marinade

  17. for 5-10 min. Grilled eggplant is tricky to do, and the key is to

  18. let the salt draw out enough moisture so that it doesn't turn mushy

  19. on the grill.


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