Planked Vegetables Recipe
This Planked Vegetables recipe has got everything to 'wow' you! I prepare this Planked Vegetables with Zucchini as the main ingredient. I never fail to eat Side Dish while dining out and this is the most common dish that I order. I am certain we both will agree that this Planked Vegetables is very scrumptious.
Ingredients
Water
2 large red onions
2 large red peppers
2 small zucchini
2 small yellow straightneck squash
1 medium-sized eggplant
Salt
12 large mushrooms
1 cup olive or salad oil
1/3 cup red-wine vinegar
2 teaspoons sugar
1 teaspoon rosemary, crushed
1 teaspoon thyme leaves, crushed
Directions
1. In 8- to 12-quart saucepot over high heat, in 2 inches boiling water, heat onions, peppers, zucchini, yellow squash, eggplant, and 2 tea spoons salt to boiling. Reduce heat to low; cover and simmer 5 minutes or until peppers, zucchini, and yellow squash are tender-crisp, stirring occasionally. With tongs, remove peppers, zucchini, and squash to large roasting pan. Cover saucepot; cook 20 to 25 minutes longer, until onions and eggplant are fork-tender; remove to same roasting pan.
2. Cut each onion, pepper, zucchini, and yellow squash lengthwise in half; discard seeds from pepper. Cut eggplant crosswise in half, then cut each half lengthwise into eighths. Return parboiled vegetables with mushrooms to roasting pan; add oil, vinegar, sugar, rosemary, thyme, and 2 teaspoons salt; toss to coat well with marinade. Cover and refrigerate at least 4 hours, tossing vegetables occasionally.
3. About 45 minutes before serving, prepare outdoor grill for barbecuing.
4. Place vegetables on grill over low heat; cook 10 minutes, turning vegetables occasionally, until heated through, basting occasionally with marinade in roasting pan.
2. Cut each onion, pepper, zucchini, and yellow squash lengthwise in half; discard seeds from pepper. Cut eggplant crosswise in half, then cut each half lengthwise into eighths. Return parboiled vegetables with mushrooms to roasting pan; add oil, vinegar, sugar, rosemary, thyme, and 2 teaspoons salt; toss to coat well with marinade. Cover and refrigerate at least 4 hours, tossing vegetables occasionally.
3. About 45 minutes before serving, prepare outdoor grill for barbecuing.
4. Place vegetables on grill over low heat; cook 10 minutes, turning vegetables occasionally, until heated through, basting occasionally with marinade in roasting pan.
