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Barbecued Vegetables with Basil-Garlic Vinaigrette

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  25 Minutes
Total Time:  25 Minutes
  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.
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
In a screw-top jar combine oil, vinegar, garlic, herbs, salt, and pepper; cover and shake well. Set aside.

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
Part of These Recipe Collections Find Similar Recipes »
 Garden Grill: Easy Veggies
Nutrition Facts per Serving
Yield:   Serves 8 as an accompaniment
Calories: 122
Sodium: 150mg
Fiber: 2g
Carbohydrates, Total: 7g
Protein: 2g
% Cal. from Fat: 81%
Fat. Total: 11g
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