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Fire Roasted Vegetables

Mexican.Chef's picture
Ingredients
  Olive oil 1 Cup (16 tbs)
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Minced garlic 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper 2 Teaspoon
  Red onion 1 Large, sliced into thick rounds
  Red bell peppers 2 , seeded and cut into long strips 1/2 inch wide
  Yellow squash 2 , sliced lengthwise into 1/4-inch-wide slabs
  Zucchini 2 , sliced lengthwise into 1/4-inch-wide slabs
  Japanese eggplants 2 , sliced lengthwise into 1/4-inc-wide slabs
Directions

To prepare the marinade for the vegetables, combine the olive oil, vinegar, garlic, salt and pepper in a bowl.
Place all the vegetables in a shallow non-reactive bowl and pour the marinade over the top, coating each piece well.
Marinate at room temperature for 4 to 6 hours.
Prepare a fire in a charcoal grill.
When the coals are medium-hot, add the marinated vegetables to the grill rack.
Grill them, turning frequently, until they're charred, 7 to 12 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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