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Basic Grilled Veggies Recipe

by Global Cookbook

Ingredients

2 lrg sweet onions 2 x red bell peppers 2 x yellow bell peppers 3 med zucchini 6 lrg portabella mushroom caps 1/2 c. extra virgin olive oil

1/3 c. red wine vinegar 3 clv garlic, chopped 2 Tbsp. fresh thyme, minced 1/2 tsp salt 1/4 tsp pepper

Directions

1. Cut the onions into quarters, leaving the base intact to keep the layers together. Peel any outer layers which are inedible away. Halve and core the peppers, stripping away any inner membrane. Cut the ends away from the zucchini and cut lengthwise into strips about 1/4-inch thick. Place the onions, peppers, zucchini and mushrooms into a large resealable bag. In a screw-top jar, combine the extra virgin olive oil, vinegar, garlic, thyme, salt and pepper. Screw on the lid of the jar and shake vigorously to mix. Pour the contents of the jar into the resealable bag and seal. Shake the bag to coat all of the vegetables well.
2. Preheat the grill to medium heat. Oncepreheated, add in the onions to the grill. After 5 min, add in the peppers and zucchini. After another 5 min, add in the mushrooms and turn the other vegetables. After another 5 min, turn the mushrooms. After another 5 min, check all of the vegetables for doneness and remove those which are cooked through. Continue checking and turning the remaining vegetables till they are all cooked. Toss the cooked vegetables together and, if you like, serve with crusty French bread and fresh tomatoes.
3. This simple recipe is a great way to make a lot of grilled vegetables without a lot of fuss. If you do not have time to make the marinade, add in your favorite bottled marinade or possibly oil and vinegar-based salad dressing instead.

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