Grilled Vegetables

"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."

Frances Moore Lappé (b. 1944), U.S. ecologist, author.

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Any type of fresh vegetables will do for this recipe. These grilled vegetables make a great accompaniment to uneke.com's Grilled Fish.

Preparation Time: 1 Hour Serving Size: 4

3/4 cup olive oil
1/4 cup lemon juice
5 cloves garlic finely, chopped
2 tablespoons rosemary, chopped
salt and pepper

zucchini
yellow squash
onions
cherry tomatoes

Slice vegetables 1/2 inch thick. Leave cherry tomatoes whole. Marinate vegetables (minus cherry tomatoes) for 1 to 1 1/2 hours. Soak wooden skewers in water or white wine for same amount of time. Drain vegetables and reserve liquid. Thread vegetables onto skewers. Heat grill and place skewers on the grill. Cook, turning once, until just tender inside and charred on the outside. Remove to a platter and pour reserve marinade over vegetables. Any combination of fresh vegetables can be used.

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Last Updated: Thursday, November 30, 2023 copyright © 1998–2024 uneke.com. All rights reserved. |

"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."