Barbecued Vegetables with Basil-Garlic Vinaigrette
- Active Time 25m
- Total Time 25m
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
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.
nutrition information per serving
122 calories; 11g total fat; 0mg cholesterol; 150mg sodium; 7g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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