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Barbecued Vegetables with
Basil-Garlic Vinaigrette
Ingredients
Vinaigrette:
- ½ Tsp. Salt
- 5 Tsp. Pepper
- 1 Tbsp. Finely Chopped Fresh Basil or 1 tsp. Dried Basil, crushed
- 3 Large Cloves Garlic, minced
- 3 oz. Olive Oil
- 3 Tbsp. Red Wine Vinegar
- 1 Tbsp Finely Chopped Fresh Rosemary, Oregano, Marjoram or
Thyme or 1 tsp. Dried Rosemary, Oregano, Marjoram, or Thyme, crushed
Vegetables:
- 2 lbs. Mixed Vegetables such as mushrooms, pepper strips, eggplant, zucchini
slices
- Asparagus spears
- baby carrots
- halved new potatoes
- quartered ears of corn
- Onion wedges; or wedges of fennel bulb
Method
- For vinaigrette, in a screw-top jar combine oil, vinegar, garlic, herbs, salt, and pepper; Cover and shake well. Set aside.
- For vegetables, if using asparagus or carrots, precook for 2-5 minutes in boiling water;
- Precook potatoes, corn, or fennel for 10 minutes. Drain.
- 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 in/10-13 cm from heat For 7-10 minutes.)
- Pass remaining vinaigrette with vegetables.
- Enjoy!
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