Marinated Vegetable Grill
2 cups fruity olive oil
Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and pepper in a bowl. Let stand covered for 1 hour.
1 cup dry white wine
1/2 cup balsamic vinegar
8 medium garlic cloves, crushed
1 cup coarsely chopped fresh basil leaves
1/4 cup fresh rosemary leaves or 2 tablespoons dried
1 teaspoon salt
1 teaspoon freshly ground black pepper
8 small new red potatoes
1 bunch (8) baby carrots (with green tops)
8 japanese eggplants, cut in half lengthwise
Put the potatoes, carrots and eggplants in a large container (with a leak proof top, such as Tupperware). Pour the oil-wine mixture over the vegetables, cover and shake gently to distribute the marinade. Marinate the vegetables for several hours, but preferably overnight.
Preheat the oven to 400F.
Remove from marinade (reserve marinade) and spread in a roasting pan. Roast the vegetables for 1 hour in the oven (350F) or on the grill, basting once or twice with reserved marinade. Test for doneness, adding a few minutes if necessary.
The original recipe also calls for roasting baby artichokes and large shallots, along with plum tomatoes and Italian frying peppers...also skewering the veggies after roasting, twisting sprigs of fresh rosemary between them.
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