3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary; chopped; or 1/2 teaspoon dried rosemary
1 teaspoon fresh thyme leaves; or 1/2 teaspoon dried thyme
1 teaspoon fresh basil; chopped; or 1/2 teaspoon dried basil
1 teaspoon fresh oregano; chopped; or 1/2 teaspoon dried oregano
1 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetables:
2 pounds assorted vegetables, left whole if small or cut in half
Method
Whisk together all marinade ingredients in a small bowl. Arrange the vegetables in
shallow dish or plastic container, pour the marinade over them, cover and refrigerate for 2
hours.
Prepare a grill. Remove the vegetables from the marinade, reserve marinade. Grill the
vegetables 6" away from the heat source until they are tender, brushing them with the marinade
as they cook. Cooking times will vary according to the vegetables.
