Contributed By: DCC
San Francisco Chronicle
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: High Fiber
Holiday: July 4th
Meal Type: Entree
Ingredients
Italian Marinade (see recipe below)
1 Red bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
1 Green bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
2 Zucchini, cut lengthwise into 4 slices
2 Yellow squash, cut lengthwise into 4 slices
1 Eggplant, cut into 1/4-inch rounds
2 Portobello mushrooms, cleaned and cut into 1/4-inch strips
Preparation
Prepare the marinade.
Place the bell peppers in a flat, microwave-safe dish and pour in half of the marinade, making sure to coat the pieces well.
Place the zucchini, squash, eggplant and mushrooms in another microwave-safe dish and pour in the remaining marinade.
Tightly cover both dishes with plastic wrap.
Microwave the peppers for 6 minutes; microwave the other vegetables for 4 minutes. They should still be a little crisp.
Prepare a fire in a barbecue grill. Let the coals burn down to the gray-ash stage.
Working in batches, place a single layer of vegetables (reserving the marinade) on a vegetable-grilling rack on the barbecue, and cook for 2 to 3 minutes, or until you see charred grill marks on the bottom side of the vegetables. Turn and grill the other side for 2 to 3 minutes longer.
Serve the marinade on the side as a dipping sauce.
Cook's Notes
Microwaving prepared vegetables in a marinade infuses them with flavor and allows you to finish them on the grill in a matter of minutes. The vegetables may be marinated and microwaved 1 day ahead, stored in the refrigerator, then grilled as needed. Just about any combination of vegetables will work including asparagus, red onions and carrots. Cooking times may vary.
Italian Marinade:
1 garlic clove, minced
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped basil for garnish
Combine the garlic, vinegar, olive oil, lemon juice, salt and pepper in a bowl. Mix well.
Sprinkle the basil over the grilled vegetables.
Yields a generous 1/2 cup
Nutrition Information
Calories: 146
;
Total Fat: 7 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 21 g
;
Protein: 4 g
;
Sodium: 142 mg
;
Fiber: 7 g