Recipe: Vegetable Mixed Grill

VEGETABLE MIXED GRILL
Marinade yields 4 cups
Vegetables yield 1 vegetarian entree

This recipe makes a great vegetarian entree, super antipasto, or serve it with grilled steaks. You can prep the vegetables ahead, and marinate a few orders per shift, or pre grill and re heat in the oven to order.

MARINADE:
2 cups olive oil
2 cups balsamic vinegar
4 tsp. salt
2 tsp. black pepper, ground
VEGETABLES:
2 each halves Roma tomatoes, cut in half
1 each half yellow zucchini or patty pan squash, cut in half horizontally, lightly score flesh side
1 each half green zucchini, cut in half horizontally, lightly score flesh side
1 each half Japanese eggplant, cut in half
1 slice red onion, cut into 1/3" thick slices
2 mushrooms shiitake or button mushrooms, stems removed
6 to 7 stalks asparagus, ends trimmed
1 slab bell pepper, red or yellow, cut sides off into large slabs
1 tsp. Italian parsley, fresh chopped

In bowl combine olive oil, balsamic, salt and pepper.

As different vegetables need different cooking times, fill skewers with only one kind of vegetable, for example one skewer of just tomatoes, one of just mushrooms etc. Asparagus, zucchini and onion need not be skewered.

When you are ready to cook, or per shift, place prepared skewers and vegetables in dish. Brush all vegetables liberally with balsamic oil mixture. Save additional marinade for after grilling.

Grill vegetables for 3-5 minutes each side on hot grill. Take care not to overcook vegetables.

Arrange vegetables on plate and drizzle with 1 oz. of remaining marinade.

Sprinkle with parsley and serve.

Source: California Tomato Commission