Grilled Vegetables
Summer Marinated Grilled Vegetables
This summer vegetables dish is extra special because the vegetables are marinated in a red wine, orange, garlic and herb marinade, for a rich flavor. You will need to plan this grilled marinated vegetables recipe beforehand since the vegetables have to soak in the marinade for several hours.
You can vary the quantities of ingredients in this recipe and perhaps use some large mushrooms too. Because red wine is used in the marinade and the resulting vegetable recipe is rich and flavorful, this summer vegetables recipe is ideal served as a side dish with grilled steak or a similar red meat or it is tasty enough to be served by itself as a complete vegetarian meal.
Start with Marinated Raw Vegetables Then Add Them to the Grill for Something Special
Ingredients -
2 zucchini, sliced lengthwise
1 lb eggplant, sliced lengthwise
1 tablespoon salt
2 patty pan squash
4 summer squash, sliced lengthwise
1 red onion, sliced into ½ inch thick disks
1 red bell pepper, de-seeded
1 yellow bell pepper, de-seeded
3 tomatoes, in ½ inch slices
1 cup basil, roughly chopped
For the Marinade:
⅓ cup olive oil
⅓ cup red wine
1 tablespoon grated orange zest
2 cloves minced garlic
1 tablespoon black pepper
¼ cup minced rosemary
½ cup minced sage
Preparation:
Mix the marinade ingredients together.
You can store the marinade for up to 3 days in the refrigerator.
Put the squash, zucchini and eggplant in a colander and sprinkle the salt over them.
Toss and leave for half an hour.
Rinse the vegetables and pat them dry, then transfer them to a casserole dish.
Add the patty pan, onion, bell pepper, tomatoes and basil and pour the marinade over.
Chill for 8 to 12 hours.
Grill the marinated vegetables for 5 minutes per side or until tender, over a moderate heat.
(Serves 6)
A Picture of grilled marinated vegetables summer time is the perfect time to grill and the perfect time for summer vegetables fresh of the grill.
Vegetables
"Vegetable is a culinary term. Its definition has no scientific value and is somewhat arbitrary and subjective. All parts of herbaceous plants eaten as food by humans, whole or in part, are generally considered vegetables. Mushrooms, though belonging to the biological kingdom, fungi, are also commonly considered vegetables."
"Since ‘vegetable’ is not a botanical term, there is no contradiction in referring to a plant part as a fruit while also being considered a vegetable. Given this general rule of thumb, vegetables can include leaves (lettuce), stems (asparagus), roots (carrots), flowers (broccoli), bulbs (garlic), seeds (peas and beans) and of course the botanical fruits like cucumbers, squash, pumpkins, and capsicums." Source: (Wikipedia.org)