Frank Santoroski
Grilled Veggies
Salads, Soups & Vegetables
At a glance
- Contributor
- Frank Santoroski
- Images
- 0
- Status
- Published
Description
Combine the marinade ingredients in a bowl and toss with the vegetables.
Let rest for 3 hours, reserving the marinade in the bowl.
Thread the vegetables onto 12-inch skewers, leaving 1/2-inch space between them.
Cook 3 inches from the heat source for about 3 to 5 minutes on all sides, turning carefully.
Slide the hot, cooked vegetables off the skewers into the marinade and toss, then toss with the parsley.
Serve at room temperature. Serves 8.
Source Note
Original page 119. Contributed by Frank Santoroski.
Ingredients
Structured rows stay easy to scan and print.
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1 small or Japanese eggplant, cut into 1-inch pieces
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2 red bell peppers, cut into 1 1/2-inch pieces
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1 each zucchini and yellow squash, cut into 1/2-inch pieces
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4 ripe plum tomatoes, halved
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2 small red onions, quartered
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1/4 cup chopped fresh parsley
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Marinade: 1/4 cup red wine vinegar
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Marinade: 1/4 cup olive oil
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Marinade: 1 tablespoon each Dijon mustard, minced garlic, and fresh rosemary
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Salt and pepper to taste
Directions
Ordered steps keep the recipe easy to follow.
- Combine the marinade ingredients in a bowl and toss with the vegetables.
- Let rest for 3 hours, reserving the marinade in the bowl.
- Thread the vegetables onto 12-inch skewers, leaving 1/2-inch space between them.
- Cook 3 inches from the heat source for about 3 to 5 minutes on all sides, turning carefully.
- Slide the hot, cooked vegetables off the skewers into the marinade and toss, then toss with the parsley.
- Serve at room temperature. Serves 8.