Tuscan Grilled Summer Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Grill the veggie! Ingredients:
1 (1 lb.) eggplant, sliced into 2 thick rounds |
1 white 1/2 lb. eggplant, sliced into 2 thick rounds |
2 summer squash, cut into 2 thick slices lengthwise |
2 zucchini, cut into 2 thick slices, lengthwise |
2 patty pan squash, cut into 2 thick slices lengthwise |
1 tbsp. kosher salt |
3 lg. ripe tomatoes, cut into 2 thick slices |
1 yellow bell pepper, seeded, deveined, cut into 2 wide slices lengthwise |
1 red bell pepper, seeded, deveined, cut into 2 wide slices, lengthwise |
1 med. red onion, peeled, sliced into 1/2 thick rounds |
1 c. coarsely chopped basil |
2 c. tuscan marinade |
tuscan marinade |
1/3 c. red wine |
1/3 c. olive oil |
2 cloves minced garlic |
1 tbsp. grated orange rind |
1/2 c. minced sage leaves |
1/4 c. minced rosemary |
1 tbsp. black peppercorns, crushed |
Directions:
1. Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days.
2. Place eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry, and place into a large shallow glass or ceramic dish. Add remaining vegetables and basil. Cover with marinade. Refrigerate 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes each side. Serves 6 to 8.
3. This marinade is also excellent for chicken and flank steak grilling.
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