Marinated Grilled Vegetables

By angielaine

Ingredients

• 3/4 cup chopped fresh coriander (cilantro)
• 1/4 cup white or red wine vinegar
• 1/3 cup olive or vegetable oil
• 1 1/2 teaspoons grated lime zest
• 3 tablespoons lime juice
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon sugar
• 1/4 to 1/2 teaspoon hot red pepper sauce
• 1/4 teaspoon black pepper
• 1 1/2 pounds eggplant, zucchini, summer squash, sweet peppers, or portobello mushrooms or a combination, prepared for grilling

Preparation

Step 1

Prep time: 30 minutes
Marinating time: 2 to 4 hours

1. In a small bowl, whisk together all ingredients except vegetables.

2. Place grill-ready vegetables (except mushrooms) in a self-sealing plastic bag and pour in marinade. Seal and turn to coat vegetables. Refrigerate, turning occasionally, up to 4 hours. Add mushrooms for the last 2 hours.

3. Remove vegetables from the bag and reserve the marinade.

4. Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals -- about 5 inches from the heat -- and grill in the order and according to the times listed on Zesty Grilled Vegetables, turning and brushing occasionally with marinade.