Grilled Marinated Vegetables
This is a great recipe for making sandwiches that taste like gourmet food. Simple, and yet very tasty.
MIXED VEGETABLES THAT ARE GOOD FOR GRILLING, NAMELY, EGGPLANT, ZUCCHINI, ONION, PEPPERS, JALAPENO, ETC. IN THIS RECIPE I'VE USED
use dried cilantro leaves since it is nowhere near the flavor of fresh ones.
a non-reactive glass, ceramic or plastic rectangular platter (that could hold
the marinade and all the vegetables used) mix all the marinade ingredients
all the vegetables into similar size pieces so they can all grill at the same
rate. The size of the slices depends on your personal preference. I like
to slice onions 1/4 inch thick rounds, peppers and eggplants into 1 inch by 2
inches long pieces, Zucchinis either 1/4 inch thick rounds or 1 inch by 2 inches
long pieces too. Add all sliced veggies to the marinade and leave the
platter in the fridge for at least 3-4 hours. After marinating for few hours,
take it out and transfer into a baking tray and roast it in a 400° F oven for
30 - 40 minutes. The cooking time varies depending on the size of the vegetables
sliced. But the same mixture can be grilled in the broiler for 5- 10 minutes.
Broiler needs to be watched more often than a grill. Fifteen minutes after
roasting in the oven take out the tray and turn all the veggies once. If the
marinade looks like drying out you can add some more orange juice and olive oil
to the veggies and turn them over to mix, and finish the cooking. These grilled
veggies can be used as a sandwich filling (served with lettuce and a slice of
tomato) or as a side vegetable dish that can be served with cooked low protein
imitation rice, Cilantro chutney(recipe in another page) and a low protein
RECIPE PREPARATION: 45 MINUTES for oven roasting or 10 - 15 MINUTES for broiler grilling