Marinated Grilled or Oven Roasted Veggies
Ingredients
- 1 lb. fresh asparagus, trimmed and cut (discard stalks)
- 1 red onion, cut into small chunks
- 1 med. red pepper, sliced thin
- 1 med. yellow pepper, sliced thin
- any other veggies of your choice (mushrooms, broccoli, carrots, cauliflower)
- grated parmesan or asiago cheese for garnish, optional
Marinade
- 1/2 c. red wine vinegar
- 1/4 c. Bertoli extra virgin olive oil
- 2 Tbls. good balsamic vinegar (18 yr or older)
- 2 cloves garlic
- 1/2 t. dried basil (or 1/4 c. fresh, cut up)
- 1/8 t. thyme
- 1/2 t. lemon pepper
Instructions
Marinade: Mix vinegar, olive oil, garlic, basil, thyme and lemon pepper.
Put veggies in a zip lock bag and coat with marinade. Seal and refrigerate at least 1 hour, preferable overnight. Drain and reserve marinade.
GRILL METHOD: Place veggies in a large grill basket or foil pan (cut slits in bottom). Grill on med-high heat for 10-15 minutes. Turn and baste with leftover marinade. Grill for 5-8 minutes longer.
OVEN METHOD: Drain marinade and place veggies on a large shallow baking pan sprayed with non-stick spray. Bake at 425 degrees about 30 minutes or until roasted and veggies are tender.