Ingredients
- 1/2 Cup Olive Oil
- Juice of one lemon
- 1 Tsp. Lemon Zest More to taste
- 3 Cloves Garlic Minced
- 2 Tblsp. Balsamic Vinegar
- 1 – 2 Tsp. Fresh Herbs, chopped You pick ’em
- 1 Tsp. Red Pepper Flakes If you dare
- Salt & Pepper to taste
Servings:
Instructions
- Combine all of the ingredients in a jar with a tight fitting lid. Shake vigorously until well blended.
- Place cleaned and trimmed vegetables in a zip top bag. Pour the marinade into the bag and seal completely. Marinate for at least 4 hour or overnight. Turn the bag several times to distribute the marinade evenly.
- When ready to grill, remove the veggies from the marinade shaking off the excess. Large vegetables can go directly on the grill. Asparagus and other slender items should go on a grill rack or wok. Save the marinade.
- Grill until tender crisp, basting occasionally with the reserved marinade. Cooking time will vary with the vegetable.
- Remove the grilled vegetables to a large platter. Drizzle with a little more of the marinade and/or a Balsamic reduction. Serve.
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