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Grilled Vegetables
assorted vegetables (sweet peppers, mushrooms, zucchini, squash, red onions, leeks, baby artichokes, asparagus and eggplant)
2 cloves garlic, minced
1/2 cup olive oil
3 Tbsps. wine vinegar
2 tsps. chopped fresh thyme
1/2 tsp. salt
1/2 tsp. pepper
Squash, peppers and artichokes should be blanched prior to grilling. Blanch peppers and squash in a large pot of boiling, salted water for about 2 minutes. Remove and pat dry with a paper towel. Add artichokes to pot and blanch for about 6 minutes or until tender.
Combine ingredients in a large bowl.
Add vegetables and toss to combine.
Marinade for 1 hour. Save marinade.
Place vegetables on grill or thread on skewers and place on grill rack. Grill, turning accassionally and brush with reserved marinade until browned.
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