Summer Breeze, Sunshine & Barbecuing

It's funny how ignorant people can be. They hear the word vegetarian and they think the barbecue season seizes to exist for a non-meat eater. Shame on those naysayers! Over the next few weeks Chef Mom will be sharing vegetarian recipes for the barbecue. This week will hit off the barbecue season celebration with a basic recipe for the grill.

King of the Grill by barbecueboutique
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Summer Marinated Grilled Vegetables

Ingredients

1 pound Eggplant, sliced
4 Summer Squash, cut lengthwise
2 Zucchini, cut lengthwise
2 Patty Pan Squash
1 tablespoon Kosher Salt
3 large Ripe Tomatoes, cut in 1/2 think rounds
1 Yellow Bell Pepper, seeded, deveined,
1 Red Bell Pepper, seeded, deveined,
1 Red Onion, peeled, sliced into 1/2" thick rounds
1 cup coarsely chopped Basil
2 cups Marinade

Marinade:

1/3 cup Red Wine
1/3 cup Olive Oil
2 Cloves Garlic, minced
1 tablespoon grated Orange Rind
1/2 cup minced Sage Leaves
1/4 cup minced Rosemary
1 tablespoon Black Peppercorns, crushed


Preparation:

Marinade:

Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days.

Vegetables:

Trim and wash all vegetables. Cut eggplant, squash, zucchini, in 2" rounds or lengthwise.

Place eggplant, zucchini and squash in a colander. Add salt. Toss and allow to drain for 30 minutes. Rinse, pat dry, and place into a casserole dish. Add remaining vegetables and basil. Cover with marinade. Refrigerate at least 8 hours. Grill directly over medium coals until tender, about 5 minutes each side

(Serves 6)