Grilled Vegetables

Spiced Grilling Oil for Vegetables
3/4 cup (180 ml) vegetable oil
2 tbsp (30 ml) balsamic vinegar
1 clove garlic, finely chopped
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed chili peppers (optional)

Combine all ingredients in a bowl and brush over vegetables before and during grilling. try tying together fresh herbs such as thyme or rosemary to make a basting brush. Brush vegetables again just before serving.

Carrots - 1/4" thick on the diagonal or lengthwise. Brush with spiced oil, butter and cinnamon or curry powder. Grill for 15-20 minutes

Corn On the Cob - In boiling water 5 minutes. Brush with spiced oil or thinned pesto. Grill 5-10 minutes.

Eggplant - Slice 1/4" thick. Salt and drain. Brush with spiced oil. Grill for 10-12 minutes.

Mushrooms - Skewer, brush with spiced oil and grill for 5-7 minutes. Slice Portobello mushrooms or leave whole. Brush with spiced oil or thinned pesto. Grill for 15-18 minutes.

Onions - Slice 1/4" thick or into wedges. Brush with spiced oil. Grill for 15-18 minutes.

Peppers - Slice into sixths or eighths, and discard seeds. Brush with spiced oil or thinned pesto. Grill for 10-12 minutes.

Potatoes - Slice 1/4" thick. Brush with spiced oil. Grill for 10-15 minutes.

Squash (Winter) - Slice 1/2" thick at widest part. Brush with melted butter and sprinkle with curry powder. Grill for 10-15 minutes.

Tomatoes - in half, brush with spiced oil or thinned pesto, and grill for 5-6 minutes. Skewer cherry tomatoes, brush with spiced oil or thinned pesto, and grill for 5-6 minutes.

Zucchini - Slice diagonally 1/4" thick. Brush with spiced oil. Grill for 6-8 minutes