Recipe - Grilled Marinated Vegetables

MARINADE
1 1/3 cup Olive oil
2/3 cup Fresh lemon juice (or half
lemon/lime)
2/3 cup Dry vermouth
4 tablespoon Dry rosemary, crumbled
2 tablespoon Dry thyme, crumbled
1 tablespoon Dry chile (as desired),
crumbled
1 teaspoon Sugar
1 teaspoon Salt (or equiv. w/Tamari)
1 teaspoon Black pepper, ground
One fourth teaspoon White pepper, ground
1/8 teaspoon Nutmeg, ground

Whisk ingredients in bowl. Wipe yer brow. Damn that wuz tough.

Cover veggies that have been cut or sliced up /prepared to grill with the marinade and
allow to sit at room temperature for 30 minutes. Grill veggies approx. 10
minutes, turning frequently/crosshatching. Season with salt and pepper
after removing from grill if needed/desired.

Can be made two days ahead.

Use this marinade with:

zucchini, cut or sliced up on a bias or lengthwise squash, yellow, cut or sliced up on a bias;
lengthwise; fanned bell peppers, esp. yellow and red, cut or sliced up into thick
"julienne" mushrooms, esp. portabellos, whole or halved eggplant, peeled or
nonpeeled, in strips or cut or sliced up thick, lengthwise spring/green onions, whole
tomatoes, cut or sliced up thick

Or whatever...

Uh, do note that the bit in this last recipe about "...season w/salt/pepper
after removing from grill if needed/desired" well, I be talking about
needing/desiring to salt/pepper the veggies. Obviously, one should desire
to remove 'em from the grill...although after about 15 minutes, you won't
need to 'cause they'll be playin' with the charcoal and having a grand ole
time.

Recipe by: Rael Posted to CHILEHEADS DIGEST V3 #318 by Senor Jesus
rael64@swbell.net on May 8, 1997