Recipe By : Rael
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1 1/3 c Olive oil
2/3 c Fresh lemon juice (or half lemon/lime)
2/3 c Dry vermouth
4 tb Dry rosemary -- crumbled
2 tb Dry thyme -- crumbled
1 tb Dry chile (as desired) -- crumbled
1 ts Sugar
1 ts Salt (or equivalent with Tamari)
1 ts Ground black pepper
1/4 ts Ground white pepper
1/8 ts Ground nutmeg
Whisk ingredients in bowl. Wipe yer brow. Damn that wuz tough.
Cover vegetables that have been sliced/prepared to grill with the
marinade and allow to sit at room temperature for 30 minutes. Grill
vegetables approximately 10 minutes, turning
frequently/crosshatching. Season with salt and pepper after removing
from grill if needed/desired.
Can be made 2 days ahead.
Use this marinade with:
zucchini, sliced on a bias or lengthwise
squash, yellow, sliced on a bias; lengthwise; fanned
bell peppers, especially yellow and red, sliced into thick "julienne"
mushrooms, especially portabellos, whole or halved
eggplant, peeled or nonpeeled, in strips or sliced thick, lengthwise
spring/green onions, whole
tomatoes, sliced thick
Or whatever...
- - - - - - - - - - - - - - - - - -
Uh, do note that the bit in this last recipe about "... season with
salt/pepper after removing from grill if needed/desired" well, I be
talking about needing/desiring to salt/pepper the vegetables.
Obviously, one should desire to remove 'em from the grill... although
after about 15 minutes, you won't need to 'cause they'll be playin'
with the charcoal and having a grand ole time.
