Grilled Marinated Vegetables
|Small red potatoes||1 1⁄2 Pound, halved|
|Sliced yellow squash||2 Cup (32 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
|Green onions||12 , trimmed|
|Red bell peppers||2 Large, cut into 1/2 inch wide strips|
|Rice vinegar||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Dark sesame oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Vegetable cooking spray||1|
Place potatoes in a medium saucepan; cover with water, and bring to a boil.
Reduce heat, and simmer 10 minutes or until tender; drain.
Combine potatoes and next 11 ingredients in a large heavy-duty, zip-top plastic bag.
Seal bag, and marinate 30 minutes, turning bag occasionally.
Remove vegetables from bag; reserve marinade.
Place vegetables in a wire grilling basket coated with cooking spray.
Place grill rack on grill over medium-hot coals (350° to 400°).
Place grilling basket on rack; grill 7 1/2 minutes on each side or until tender.
Place reserved marinade in a small saucepan; cook over medium heat 3 minutes, and pour over vegetables.