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Planked Vegetables

Western.Chefs's picture
Ingredients
  Water 1 Cup (16 tbs)
  Red onions 2 Large
  Red peppers 2 Large
  Zucchini 2 Small
  Yellow squash 2 Small
  Eggplant 1 Medium
  Salt To Taste
  Mushrooms 12 Large
  Olive oil/Salad oil 1 Cup (16 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Teaspoon
  Rosemary 1 Teaspoon, crushed
  Thyme leaves 1 Teaspoon, crushed
Directions

1. In 8- to 12-quart saucepot over high heat, in 2 inches boiling water, heat onions, peppers, zucchini, yellow squash, eggplant, and 2 tea spoons salt to boiling. Reduce heat to low; cover and simmer 5 minutes or until peppers, zucchini, and yellow squash are tender-crisp, stirring occasionally. With tongs, remove peppers, zucchini, and squash to large roasting pan. Cover saucepot; cook 20 to 25 minutes longer, until onions and eggplant are fork-tender; remove to same roasting pan.
2. Cut each onion, pepper, zucchini, and yellow squash lengthwise in half; discard seeds from pepper. Cut eggplant crosswise in half, then cut each half lengthwise into eighths. Return parboiled vegetables with mushrooms to roasting pan; add oil, vinegar, sugar, rosemary, thyme, and 2 teaspoons salt; toss to coat well with marinade. Cover and refrigerate at least 4 hours, tossing vegetables occasionally.
3. About 45 minutes before serving, prepare outdoor grill for barbecuing.
4. Place vegetables on grill over low heat; cook 10 minutes, turning vegetables occasionally, until heated through, basting occasionally with marinade in roasting pan.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini

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