This Marinated Grilled Vegetable Recipe combines a garden of vegetables, including zucchini, squash, and mushrooms in a robust red wine marinade. Prepare ahead and take to tailgate parties or pot luck dinners and serve as a side dish or appetizer.
1 zucchini, julienned
1 yellow summer squash, julienned
1 small onion, cut into slivers
4 oz. of fresh green beans, cleaned and cut into 2 inch pieces
4 oz. of fresh mushrooms, sliced
4 cloves of garlic, minced
1/4 cup of fresh basil, chopped
2 tsp of dried oregano
2 Tbsp of red wine vinegar
1 tsp of salt
1/2 tsp of pepper
1/4 cup of olive oil
2 red bell peppers
1 pint of yellow pear tomatoes, halved
1/2 cup oil cured black olives
1 cup Parmesan cheese, grated
Toss together zucchini, squash, onion, green beans and mushrooms in a bowl.
In a small bowl, blend the garlic, basil, oregano, vinegar, salt and pepper with the oil. Whisk until well combined.
Pour the oil mixture over the vegetables and coat well.
Cover and marinate for at least 30 minutes.
Grill red peppers over medium for 10 minutes, turning often to char on all sides.
Seal peppers in a plastic bag to steam for 10 minutes.
Grill marinated vegetables for 7 minutes, turning often.
Set aside and keep warm.
Coat pear tomatoes in marinade.
Grill about 5 minutes, turning often.
Place grilled tomatoes with other vegetables in the same bowl.
Peel and seed peppers, then Julienne slice them. Add to the rest of the vegetables and toss to combine.
Add in olives and stir.
Sprinkle the top with the Parmesan cheese just before serving.