Fire Roasted Vegetables
|Olive oil||1 Cup (16 tbs)|
|Balsamic vinegar||1⁄3 Cup (5.33 tbs)|
|Minced garlic||1 Tablespoon|
|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|
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.