Preparation time: 15 minutes + 1 hour for marination
Cooking time: 30 minutes
We have a small grill, but the OH uses it for meat, so I cook my veggies in the oven. So they’re not really grilled grilled, but they turn out very well, actually. (Edit: this was prior to our acquiring two grills).
Yesterday, I grilled a large eggplant, two red bell peppers, and a zucchini, so that’s what this recipe is for. Yellow squash also works well. One day I’m going to experiment with onions, tomatoes, and other vegetable kabab ingredients, and that will be grilled vegetables #2, but for now:
1/4 cup red wine vinegar; 1/2 cup olive oil; 1 tsp black pepper; 3/4 tbsp crushed red pepper (red chili flakes); a good shake of basil and oregano; salt to taste
Whisk together in a bowl.
This is the marinade/basting sauce the OH uses for his steaks and other meatly grillables, but I think it would work well with veggies also. It’s super-spicy.
1/2 cup of barbecue sauce; 1/3 cup red wine vinegar; 2 tbsp soy sauce; 1/4 cup vegetable oil; 2 heaped tbsp of minced garlic; 1 habanero pepper (or six Thai peppers), salt if needed.
Blend in a food processor.
Cut the eggplant into cubes, deseed the pepper and cut it into 1/2″ wide strips, and cut the zucchini into sticks about 1/2″ wide and 2″ long.
Whichever marinade you’re using, place the eggplant in an oven-proof bowl and pour some of it evenly over the eggplant. Mix gently, but well. Cover and set aside.
Marinate the other vegetables similarly, but separately (goes back to the untrustworthy and slimy zucchini). Leave them be for about an hour. Take them out and place on foil or a greased cookie sheet.
Preheat the oven to 450 F. Put the vegetables in, uncovered, for about 30 minutes. After 15 minutes, give the eggplant a stir and brush some marinade over the other vegetables.