Recipe: Marinated Vegetables in a Grill Pan, Asian Marinade, Italian Marinade

MARINATED VEGETABLES IN A GRILL PAN

"Microwaving prepared vegetables in a marinade infuses them with flavor and allows you to finish them in a grill pan in a matter of minutes. The vegetables may be marinated and microwaved 2 day ahead, stored in the refrigerator, then grilled as needed. Just about any combination of vegetables will work, including asparagus, red onions and carrots. Cooking times may vary."

Asian or Italian marinade (recipes follow)
1 red bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
1 green bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
2 zucchini, cut lengthwise into 4 slices
2 yellow squash, cut lengthwise into 4 slices
1 eggplant, cut into 1/4-inch rounds
2 portobello mushrooms, cleaned and cut into 1/4-inch strips
Vegetable or olive oil

Prepare the marinade.

Place the bell peppers in a flat, microwave-safe dish and pour in half of the marinade, making sure to coat the pieces well.

Place the zucchini, squash, eggplant and mushrooms in another microwave-safe dish and pour in the remaining marinade. Tightly cover both dishes with plastic wrap.

Microwave the peppers for 6 minutes; microwave the other vegetables for 4 minutes. They should still be a little crisp.

Brush a grill pan with oil and place over high heat until the pan is hot. Or prepare an outdoor grill, letting the coals burn down to the gray-ash stage.

Working in batches, place a single layer of vegetables (reserving the marinade) in the grill pan (or on a vegetable-grilling rack on the barbecue, if grilling). Cook for 2 to 3 minutes, or until you see charred grill marks on the bottom side of the vegetables. Turn and grill other side for 2 to 3 minutes. Serve the marinade on the side as a dipping sauce.

ASIAN MARINADE
Makes a generous 1/2 cup

1/2 cup soy sauce
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 teaspoon rice wine vinegar
1/2 teaspoon fresh lemon juice
1/8 teaspoon Asian sesame oil
2 tablespoons chopped fresh cilantro (for garnish)

Combine the soy sauce, garlic, ginger, vinegar, lemon juice and sesame oil in a bowl. Mix well. Sprinkle the cilantro over the grilled vegetables.

ITALIAN MARINADE
Makes a generous 1/2 cup

1/4 cup balsamic vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil (for garnish)

Combine the vinegar, oil, garlic, lemon juice, salt and pepper in a bowl. Mix well. Sprinkle the basil over the grilled vegetables.

VEGETABLES ON THE GRILL:
- Most vegetables cook easily on the barbecue; a light brushing of oil or a little time in a simple marinade is all they need. A feast of grilled vegetables is irresistible, and leftovers are terrific additions to pastas, salads, sandwiches and soups. Vegetables can be cooked on hot or cooler coals; just keep checking for doneness.
- Some vegetables-peppers, eggplant, zucchini and other summer squashes, potatoes, fennel--can be cooked either whole or sliced.
- Many salad vegetables are delicious when grilled, especially endive and radicchio. Asparagus is an amazement.
- Solid, starchy or stringy vegetables need to be partly cooked (parboiled) before grilling. Plunge them whole into boiling water for 8 to 10 minutes, then drain (slice afterward if you wish) and marinate before grilling to desired doneness:
- Artichokes: After parboiling, marinate in olive oil, lemon and herbs.
- Beets: After parboiling, marinate or baste with olive oil and lemon.
- Broccoli: Parboil briefly, then marinate in a little teriyaki sauce and a dash of balsamic vinegar.
- Carrots: After parboiling, baste with a little butter seasoned with preserved ginger and garlic.
- Corn: If it's older, parboil briefly; if young and tender, just cook husked ears on the grill, brushed with a little olive oil or butter and dusted with cumin and chili powder.
- Garlic: After parboiling briefly, marinate whole heads in a little olive oil, salt and thyme; or, for real decadence, use duck fat and chicken stock.
- Leeks: Parboil whole, then marinate in a little olive oil and lemon juice.
- Potatoes: After parboiling, marinate in olive oil, lemon juice and herbs.
- If you're not parboiling them, whole potatoes, whole sweet potatoes, large pieces of winter squash and whole eggplant are best cooked over indirect heat in a covered grill.
- Small vegetables--cherry tomatoes, whole peeled shallots--need to be skewered so that they don't fall through the grill. Green beans should be cooked in a grilling basket for the same reason. Or, use a fine-mesh screen made just for this purpose.

Makes 4-6 servings
Source: The San Francisco Chronicle Cookbook Volume II by Micheal Bauer