Grilled Vegetable Platter

Name: Grilled Vegetable Platter
Ingredients: 2 jumbo onions (about 1 1/4 lb. each); 4 medium size red potatoes (about 1 lb.); 1 (16 oz.) bag carrots; 1 small eggplant (about 1 1/4 lb.); 12 jumbo mushrooms; 2 medium size yellow peppers; 1 lb. asparagus; 1/2 c. red wine vinegar; 1/2 c. olive or salad oil; 1 1/4 tsp. sugar; 1 1/4 tsp. salt; 3/4 tsp. dried rosemary leaves; 1/4 c. water

13 ingredients

23 steps

Ingredients

2 jumbo onions (about 1 1/4 lb. each)
4 medium size red potatoes (about 1 lb.)
1 (16 oz.) bag carrots
1 small eggplant (about 1 1/4 lb.)
12 jumbo mushrooms
2 medium size yellow peppers
1 lb. asparagus
1/2 c. red wine vinegar
1/2 c. olive or salad oil
1 1/4 tsp. sugar
1 1/4 tsp. salt
3/4 tsp. dried rosemary leaves
1/4 c. water

Directions

1

Mix the last 6 ingredients together.
2

One and 1/4 hours before serving, cut onions, potatoes, carrots and eggplant in half and place in boiling water.
3

Let simmer for 15 minutes or until
4

all vegetables
5

are
6

tender.
7

Add
8

mushrooms,
9

yellow peppers
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and asparagus
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to
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precooked
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vegetables.
14

Pour wine mixture
15

over vegetables in bowl.
16

Prepare grill for barbecuing.
17

Place
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half the vegetables on grill, occasionally adding wine
19

mixture until vegetables are browned and tender.
20

Repeat with
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remaining vegetables.
22

Place on a large platter and pour remaining wine mixture over vegetables.
23

Makes 8 servings.