Choose a variety of:
zucchini, cut into 1 inch(ish) slices or sticks
button mushrooms
red/green/yellow bell peppers, cleaned and quartered
asparagus, blanched
pearl onions, par boiled and pealed
portabella mushrooms, quartered
baby potatoes, par boiled
red onion, cored and quartered
cauliflower, cut into large(ish) florets
basically, any veggie
Marinade (adjust proportions based on amount of vegetables)
1 small onion, minced
1 teaspoon “real” garlic powder - reconstituted in 1 tablespoon water
2 sprigs fresh rosemary
2 sprigs fresh flat leaf parsley
1/4 teaspoon red pepper flake
1/2 cup white wine vinegar
salt and pepper to taste
1 cup olive oil
Prepare:
1. Mix onion, garlic powder, herbs, red pepper and vinegar in a glass bowl. Whisk to combine.
2. While whisking, drizzle oil into bowl. Whisk in salt and pepper to taste.
3. Toss vegetables in dressing.
4. Transfer salad to air tight container and refrigerate for 4 hours (at least)
5. Bring up to room temperature before grilling.
6. Heat grill to medium heat - for the smaller veggies, put a smaller grate or griddle top on the burner -
7. Grill veggies -
8. Serve
2 comments:
All looks very delicious, PSUGirl.
The only thing missing is a gargantuan slab o' dressed beef (or, perhaps, hog).
I think, however, I remember you walking on the vegetarian side; am I correct?
Either way, the veggies look great!
I'll post a big slab o' meat recipe this Friday - or maybe pulled pork - we'll see, we'll see.
It is so time to get ready for tailgating. - less than 2 months to football - woo woo! Can't wait.
I purchased my "tailgate planning notebook" this weekend -
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