{"id":319,"date":"2011-08-13T18:17:31","date_gmt":"2011-08-13T18:17:31","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=319"},"modified":"2011-08-13T18:17:31","modified_gmt":"2011-08-13T18:17:31","slug":"grilled-vegetables","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=319","title":{"rendered":"GRILLED VEGETABLES"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>3 red bell peppers, seeded and quartered<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 yellow squash (1 pound) cut into \u00bd inch thick rounds<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 zucchini (12 ounces), cut into \u00bd inch thick rounds<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 Japanese eggplants (12 ounces) cut into \u00bd inch thick rounds<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>12 cremini mushrooms or button mushrooms<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 bunch asparagus (about 1 pound), trimmed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>12 green onions, trimmed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup plus 2 T olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bd t. salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bd t. freshly ground pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 t. balsamic vinegar<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 garlic clove minced<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. chopped fresh parsley<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. chopped fresh basil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. finely chopped fresh rosemary<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Prepare grill for medium heat.\u00a0 Brush vegetables with \u00bc cup of the olive oil to coat lightly.\u00a0 Sprinkle vegetables with 1 t. salt and pepper.\u00a0 Working in batches grill vegetables until tender and lightly charred all over, about 12 minutes for peppers, 7 minutes for yellow squash, zucchini and eggplant and mushrooms; 4 minutes for the asparagus and green onions.\u00a0 While vegetable are still warm from the grill, pour over the following dressing:\u00a0 wisk vinegar, garlic, parsely, basil, rosemary and remaining 2 T. oil and \u00bd t. each of salt and pepper.\u00a0 Serve at room temperature.<\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Roasted Tomatoes<\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong><span style=\"text-decoration: underline;\">\u00a0<\/span><\/strong><strong>6 Roma tomatoes<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. sugar<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. finely chopped fresh basil<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Cut tomatoes in half lengthwise.\u00a0 Take out seeds, but leave center membrane intact.\u00a0 Place on cookie sheet and sprinkle with oil, sugar, salt and pepper.\u00a0 Place in 450 degree oven and roast for 20 minutes.\u00a0 Tomatoes should be slightly firm, not collapsing on themselves.\u00a0 Cool and serve with grilled vegetables.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 red bell peppers, seeded and quartered 3 yellow squash (1 pound) cut into \u00bd inch thick rounds 3 zucchini (12 ounces), cut into \u00bd inch thick rounds 3 Japanese eggplants (12 ounces) cut into \u00bd inch thick rounds 12 &hellip; 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