Marinade for Grilled Vegetables

Vegetables can also be skewered to make vegetable kebabs. An excellent combination we made was eggplant, onions, mushrooms.

2/3 cup olive oil
1/3 cup balsamic vinegar
4 tablespoon minced onion
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1⁄2 teaspoon kosher salt
1⁄4 teaspoon fresh ground black pepper

Pick any vegetable that will hold up on the grill. Favorites are:

• Portobello mushrooms, whole
• Bell peppers – in as many colors as you can find them, quartered
• Zucchinis – sliced lengthwise in about three long pieces
• Yellow squash - sliced lengthwise in about three long pieces
• Asparagus, whole
• Eggplant, skin on, sliced in about 1/2 inch thick rounds
• Red onions, peeled, sliced in about 1/2 inch thick rounds
• Romaine Lettuce, cut in half, leave root base intact so it doesn't fall apart
• Radicchio, cut in half, leave root base intact so it doesn't fall apart

Mix all the ingredients for the marinade. Prepare all your chosen vegetables and lay on a sheet pan. Drizzle on 3/4 of the marinade (Reserve the rest to serve with the cooked vegetables). Use a basting brush to try to cover all veggie surfaces. Allow to marinate for 4 to 5 hours. Grill and serve.