Grilled Vegetables



1 cup olive oil

1/2 cup dry white wine

4 garlic cloves, unpeeled and lightly crushed

1/2 cup coarsely chopped fresh basil

Grated zest of 1/2 lemon

1/2 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

2 medium zucchini, trimmed and cut into large chunks

1 sweet onion, peeled and cut into eighths

1 colored pepper, trimmed, seeded and cut into eighths

1 large portabella mushroom, stemmed, cleaned, and cut into eighths


Combine oil, wine, garlic, basil, lemon zest, salt and pepper in a small bowl.  Transfer mixture to a strong plastic bag and add all the vegetables.  Set aside to marinate at room temperature for up to one hour.  

Drain marinade and grill vegetables to your liking.  Serve immediately or refrigerate vegetables to use as the filling for a sandwich or for topping lightly-dressed salad greens.

Makes 4 side servings.