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Barbecued Vegetables with Basil-Garlic Vinaigrette

  • 8servings
  • 25minutes

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Source: www.cooking.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the Vinaigrette:

  2. 3 ounces olive oil

  3. 3 tablespoons red wine vinegar

  4. 3 cloves garlic, minced

  5. 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil , crushed

  6. 1 tablespoon finely chopped fresh rosemary , oregano , sage, marjoram, or thyme, or 1 teaspoon dried rosemary , oregano , sage, marjoram, or thyme, crushed

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon pepper

  9. For the Vegetables:

  10. 2 pounds mixed vegetables such as mushrooms; pepper strips; slender eggplant, zucchini or yellow squash slices; asparagus spears; baby carrots; halved new potatoes; quartered ears of corn, onion wedges; or wedges of fennel bulb

Instructions Jump to Ingredients ↑

  1. FOR THE VINAIGRETTE:

  2. In a screw-top jar combine oil, vinegar, garlic, herbs, salt, and pepper; cover and shake well. Set aside.

  3. FOR THE VEGETABLES:

  4. If using asparagus or carrots, precook for 2-5 minutes in boiling water; precook potatoes, corn, or fennel for 10 minutes. Drain.

  5. Arrange vegetables on a greased rack or in a barbecue basket directly over medium-hot coals; cook uncovered for 7-10 minutes, or till vegetables are tender, brushing frequently with vinaigrette. (Or, cook vegetables in a preheated grill 4 or 5 inches from heat for 7-10 minutes.) Pass remaining vinaigrette with vegetables.

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