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Marinated Grilled Vegetables




Source of Recipe


Rocco DiSpirito, May 2002 on GMA


List of Ingredients




1-inch piece fresh ginger, peeled and smashed
2 cloves garlic, minced
1 tablespoon chopped parsley
1/3 cup red wine vinegar
1 1/2 cups olive oil
Salt and freshly ground pepper, to taste
2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
3 zucchini, halved length-wise
3 yellow squash, halved length-wise
3 red onions, cut into 1-inch rings crosswise
2 bunches scallions, roots trimmed and greens trimmed one inch



Recipe



1. In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. Set aside 1/2 cup of the marinade. Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour.

2. Preheat the grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions.

3. Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature.