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VEG: BBQ'D VEGGIES WITH BASIL GARLIC DRESSING

Source of Recipe

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List of Ingredients

Basil-Garlic Vinaigrette

3 fl oz/80 ml 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

Vegetables

2 lb/1 kg 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





Recipe

For vinaigrette: In a screw-top jar combine oil, vinegar, garlic, herbs, salt, and pepper; cover and shake well. Set aside.

For 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 in. / 10-13 cm from heat for 7-10 minutes.) Pass remaining vinaigrette with vegetables.