Marinated Grilled Vegetables

Makes 6 Servings

These vegetables are wonderful served hot or cold, as a starter, part of the main course or in an antipasto platter with an assortment of cold meats, such as prosciutto and salami, and cheese, such as provolone and mozzarella. Artichoke hearts and black olives can also be added.

Ingredients

1 large red onion
2 zucchini
2 small eggplants
1 red pepper
1 yellow pepper
13 portobello mushrooms
12 button mushrooms
1 tsp fresh thyme (or ½ tsp dried )
1 tsp fresh basil (or ½ tsp dried)
1 tsp fresh oregano (or ½ tsp dried) 
3/4 cup olive oil 
1/4 cup balsamic vinegar
3 garlic cloves, minced 
1/2 tsp salt 
1/2 tsp pepper

Directions

  1. Cut all vegetables except mushrooms into ½” thick slices. Leave mushrooms whole.
  2. To make marinade, whisk together herbs, oil, vinegar, garlic, salt and pepper. Arrange vegetables in a shallow dish, pour marinade over them, cover and refrigerate for 2 hours.
  3. Prepare the barbeque. Grill the vegetables until they are tender, turning occasionally and brushing them with the marinade as they cook. Mushrooms and onions should take about 10 minutes, zucchini and eggplant about 15 minutes and peppers about 20 minutes.