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Barbecued Vegetables with Basil-Garlic Vinaigrette

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Source: Cooking at a Glance - Vegetables & Grains

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Serves 8 as an accompaniment

A platter of hot barbecued vegetables is one of summer's culinary showpieces. Choose your vegetables from the suggestions in the Ingredient listing, precooking them if necessary.

RECIPE INGREDIENTS

For the Vinaigrette:

3 ounces olive oil

3 tablespoons red wine vinegar

3 cloves garlic, minced

1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon finely chopped fresh rosemary, oregano, sage, marjoram, or thyme, or 1 teaspoon dried rosemary, oregano, sage, marjoram, or thyme, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

For the Vegetables:

2 pounds mixed vegetables such as mushrooms; pepper strips; slender eggplant, zucchini or yellow squash slices; asparagus spears; baby carrots; halved new potatoes; quartered ears of corn, onion wedges; or wedges of fennel bulb

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DIRECTIONS

FOR THE VINAIGRETTE:
In a screw-top jar combine oil, vinegar, garlic, herbs, salt, and pepper; cover and shake well. Set aside.

FOR THE VEGETABLES:
If using asparagus or carrots, precook for 2-5 minutes in boiling water; precook potatoes, corn, or fennel for 10 minutes. Drain.

Arrange vegetables on a greased rack or in a barbecue basket directly over medium-hot coals; cook uncovered for 7-10 minutes, or till vegetables are tender, brushing frequently with vinaigrette. (Or, cook vegetables in a preheated grill 4 or 5 inches from heat for 7-10 minutes.) Pass remaining vinaigrette with vegetables.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 8 as an accompaniment

Calories:

122

Sodium:

150mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

81%

Fat. Total:

11g

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Barbecued Vegetables with Basil-Garlic Vinaigrette

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