Grilled Marinaded Vegetables

Marinade

½ CUP BALSAMIC VINEGAR

¼ CUP EXTRA VIRGIN OLIVE OIL

2 TBSP.DRY WHITE WINE (OPTIONAL)

1 TBSP CHOPPED SHALLOTS

½ TBSP CHOPPED GARLIC

½ TBSP BLACK PEPPER

1 TEA SALT

4 NEW POTATOES, UNPEELED

4 ROMA TOMATOES CUT LENGTHWISE

3 SMALL ZUCCHINI CUT IN HALF LENGTHWISE

2 EARS CORN CUT INTO 3 INCH PIECES

2 REN ONIONS, CUT INTO ¾ IN PIECES

2 PORTABELLO MUSHROOMS, QTRD

1 LB ASPARAGUS, TRIMMED

1 SMALL EGGPLANT, PEELED AND CUT INTO CUBES

1 RED TBSP FRESH  BELL PEPPER, QTRED

 1 YELLOW BELL PEPPER, QTRED

1 TBSP CHOPPED FRESH CHIVES

1 TBSP CHOPPED FRESH ROSEMARY

1 TBSP CHOPPED FRESH PARSLEY

COMBINE THE FIRST 7 INGRED. IN AN XTRA LARGE BOWL SET ASIDE

COOK POTATOES IN BOILING WATER 5 MIN. DRAIN CUT IN HALF

ADD POTATOES, TOMATOES AND NEXT 8 INGREDIENTS TO VINEGAR MIXTURE LET STAND ABOUT 1 HOUR, TOSSING OCCASIONALLY

REMOVE FROM MARINADE

COOK ON THE GRILL WITH LID DOWN OVER MEDIUM HEAT TURNING ONCE ABOUT 10-12 MIN.

DRIZZLE REMAINING MARINADE OVER VEGGIES AND TOP WITH FRESH HERBS

Mari Beth Price