Marinated Grilled Vegetables

By 12_34

Ingredients

• 1/2 c. balsamic vinegar
• 1/4 c. extra-virgin olive oil
• 2 TBSP. dry white wine
• 1 TBSP. finely chopped shallots1
• 1 1/2 TBSP. minced garlic
• 1/2 TBSP. freshly ground black pepper
• 1 tsp. kosher salt
• 4 new potatoes, unpeeled
• 4 Roma tomatoes,cut in half length-wise
• 3 small zucchini, cut in half length-
• wise
• 2 ears yellow corn, cut into 3" pieces
• 2 purple onions, cut into 3/4" slices
• 2 portabella mushrooms, quartered
• 1 lb. fresh asparagus, trimmed
• 1 small eggplant, cut length-wise into 1" slices
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1 TBSP. chopped fresh chives
• 1 TBSP. chopped fresh rosemary
• 1 TBSP. chopped fresh parsley

Details

Servings 8

Preparation

Step 1

Combine first 7 ingredients in an extra large bowl; set aside. Cook potatoes in boiling water 5 minutes; drain. Cut potatoes in half. Add potato halves, tomato halves, and next 8 ingredients to vinegar mixture;toss gently to coat. Let stand for 1 hour, tossing occasionally.

Remove vegetables from marinade; reserving marinade. Cook vegetables, covered with grill lid, over medium hot coals. (350 degrees-400 degrees) about 12-14 minutes, turning once. Remove vegetables as they are done. Drizzle remaining marinade over cooked vegetables, and arrange on serving plates. Combine chopped chives, rosemary, and parsley; sprinkle over vegetables.