Grilled Vegetable Recipe:
Mediterranean Marinated Vegetables

Marinated Vegetables, Mediterranean Style

3 red bell peppers
2 medium size eggplants
3 small zucchini
12 mushrooms
8 garlic cloves
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
2 garlic cloves
1/4 cup olive oil
1/3 cup balsamic vinegar or lemon juice
salt & pepper to taste

Preheat the broiler to 450ºF. (Or use a barbecue or indoor grill to cook the vegetables.)

Cut the peppers and mushrooms into quarters and cut the eggplant and zucchini into fairly thick slices. Spread the vegetables on a baking tray and broil them for 10 to 15 minutes, then turn them and broil the other side for an additional 10 to 15 minutes. Watch closely to make sure the vegetables do not burn.

Meanwhile, mince the herbs and finely chop the garlic cloves, or press them in a garlic press. Mix all the marinade ingredients together and season with salt and pepper.

Arrange the vegetables in a casserole and cover the still hot vegetables with the marinade. Let them sit for at least 6 hours in refrigerator. Drain the excess oil before serving.

The marinated vegetables keep in the refrigerator for up to a week if no vinegar or lemon juice is added. (You can then add the vinegar or lemon juice just before serving them)

Serves 6 to 8

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• Instead of just the red peppers, use 1 orange pepper, 1 red and 1 yellow to really add a burst of vibrant color to this recipe.

• The vegetables can also be grilled on a barbecue or an indoor grill. The barbecue is perfect because it adds that hint of smokiness that is perfect in grilled vegetables.

• The excess oil mixture makes a great salad dressing.