We love grilled veggies along with our grilled chicken, steak and pork chops. The very best way to make grilled veggies is to use a grill wok. We always marinate our vegetables for several hours prior to grilling. It adds tons of flavor and minimal calories.
~ this makes enough as a side dish for 4 people ~
for the marinade:
make up a batch of THIS Cream Sherry Sesame Vinaigrette
for the vegetables:
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 medium purple onion, quartered and cut thick
1/2 red sweet bell pepper, cut into big chunks
1/2 orange sweet bell pepper, cut into big chunks
1/2 yellow sweet bell pepper, cut into big chunks
8 baby bliss red potatoes, quartered and unpeeled
1/2 lb. baby bella mushrooms, washed and sliced thick (optional)
Place all prepared veggies in a bowl or casserole pan with a lid. Pour the prepared marinade over the vegetables. Toss to completely coat. Salt and pepper veggies. Cover and refrigerate for several hours prior to grilling. (We usually let ours marinate for at least 6 hours.)
To grill: Place in grill wok and set over moderately hot coals. Cover grill and cook in 5 minute increments, tossing and mixing as you go until the vegetables are tender and slightly caramelized. Salt and pepper the veggies and garnish with a dusting of smoked paprika, edible flowers and herb sprigs.