Grilled Marinated Vegetables Recipe
Ingredients
| 1 1/2 pounds small red potatoes, halved | ||
| Yellow squash | 2 Cup (16 tbs), sliced | |
| Zucchini | 2 Cup (16 tbs), sliced | |
| Green onions | 12 , trimmed | |
| 2 large red bell peppers, cut into 1/2-inch-wide strips | ||
| Rice vinegar | 2/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dijon Mustard | 2 Tablespoon | |
| 1 tablespoon dark sesame oil | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic | 4 Clove (5gm), minced | |
| Vegetable cooking spray | ||
Directions
Place potatoes in a medium saucepan; cover with water, and bring to a boil.
Reduce heat, and simmer 10 minutes or until tender; drain.
Combine potatoes and next 11 ingredients in a large heavy-duty, zip-top plastic bag.
Seal bag, and marinate 30 minutes, turning bag occasionally.
Remove vegetables from bag; reserve marinade.
Place vegetables in a wire grilling basket coated with cooking spray.
Place grill rack on grill over medium-hot coals (350° to 400°).
Place grilling basket on rack; grill 7 1/2 minutes on each side or until tender.
Place reserved marinade in a small saucepan; cook over medium heat 3 minutes, and pour over vegetables.
Reduce heat, and simmer 10 minutes or until tender; drain.
Combine potatoes and next 11 ingredients in a large heavy-duty, zip-top plastic bag.
Seal bag, and marinate 30 minutes, turning bag occasionally.
Remove vegetables from bag; reserve marinade.
Place vegetables in a wire grilling basket coated with cooking spray.
Place grill rack on grill over medium-hot coals (350° to 400°).
Place grilling basket on rack; grill 7 1/2 minutes on each side or until tender.
Place reserved marinade in a small saucepan; cook over medium heat 3 minutes, and pour over vegetables.
Chef
