Grilled Vegetables

Name: Grilled Vegetables
Ingredients: 2 cups white wine; 2 cups olive oil; 4 cloves garlic, minced; 6 large pieces lemon rind, about 1/2 cup; 6 large pieces orange rind, about 1/2 cup; 1/2 cup minced rosemary, plus additional sprigs for garnish; Freshly ground black pepper to taste; 7 Japanese eggplants, halved lengthwise; 7 medium zucchini, halved lengthwise; 14 large red, yellow or orange bell peppers (any combination), quartered; Thyme sprigs for garnish

11 ingredients

9 steps

Ingredients

2 cups white wine
2 cups olive oil
4 cloves garlic, minced
6 large pieces lemon rind, about 1/2 cup
6 large pieces orange rind, about 1/2 cup
1/2 cup minced rosemary, plus additional sprigs for garnish
Freshly ground black pepper to taste
7 Japanese eggplants, halved lengthwise
7 medium zucchini, halved lengthwise
14 large red, yellow or orange bell peppers (any combination), quartered
Thyme sprigs for garnish

Directions

1

Combine the wine, oil, garlic, lemon and orange rinds, rosemary and pepper, and divide between 2 large nonaluminum roasting pans.
2

Arrange the vegetables in the pans and toss with the marinade.
3

Refrigerate overnight.
4

Stir the vegetables occasionally so that all of them are coated.
5

Grill the vegetables at a distance of 6 to 8 inches from the hot coals until tender, turning often and brushing with the marinade.
6

The eggplant will cook in about 20 minutes, the peppers and zucchini in 10 minutes.
7

As the vegetables are cooked, arrange them on serving platters.
8

Cut the eggplant and zucchini in quarters crosswise.
9

Decorate with the sprigs of rosemary and thyme.