Ocean City Marinated Grilled Vegetables

Grilled Vegetables:

Water
1 large carrot, thinly sliced on the diagonal
2 bell peppers (of any color), cored, seeded and quartered
2 poblano peppers, seeded and quartered
1 small zucchini, cut on the diagonal –-inch thick
1 small yellow summer squash, cut on the diagonal –-inch thick
1 red onion, cut into –-inch-thick rings
– eggplant, cut into –-inch-thick slices
1 large Portobello mushroom, sliced
6 spears asparagus, bottoms snapped off and discarded

Citrus Marinade:
8 roasted garlic cloves
3/4 cup extra-virgin olive oil plus 1 teaspoon
2 tablespoons lemon juice (from 1 lemon)
2 tablespoons lime juice (from 1 lime)
2 tablespoons orange juice (from – orange)
1 tablespoon rice wine vinegar
2 teaspoons Dijon mustard
Sea salt, to taste

To Grill:
Dry rotisserie seasoning mix, to taste (we used Durkee brand)
Garlic-infused olive oil, for drizzling

To make vegetables: Bring a saucepan of water to a boil. Add the carrots and cook 1 minute. Drain and run under cold water; drain.Place all the vegetables in a nonreactive container or a 1-gallon zip-seal freezer bag.

To make marinade:

Place 8 peeled garlic cloves in a baking pan. Toss with 1 teaspoon olive oil and place in a 375-degree oven about 20 minutes until very soft. Mash the garlic and measure about 2 tablespoons. Place in a food processor fitted with the metal blade along with 3/4 cup oil and the remaining ingredients. Process until smooth. Adjust seasonings to taste. Pour marinade into container with vegetables and toss or turn vegetables to coat. Refrigerate at least 4 hours or overnight.

To grill:

An hour before grilling, bring vegetables to room temperature. Just before grilling, drain marinade from vegetables and set aside. Place the vegetables on a rimmed baking sheet for easy grilling. Preheat a gas or charcoal grill to medium. Separate the vegetables by type and grill them in groups to ensure even cooking. Sprinkle lightly on both sides with rotisserie seasoning.Grill until vegetables are tender and show grill marks, turning and brushing occasionally with the reserved marinade. Allow about 8 minutes for peppers, zucchini, squash and mushrooms; 8 to 10 minutes for eggplant, carrots and onions; and 7 to 9 minutes for asparagus.

Remove to a platter. Serve warm or chilled. Just before serving, drizzle with garlic-infused olive oil, if desired. Makes 6 servings (about 7 cups).

Rotisserie seasoning is a dry spice mix of salt, paprika, chilies, dried onions and garlic.

You'll find it in the spice aisle of your supermarket.

To make garlic-infused olive oil:

Place peeled garlic cloves in a baking pan. Toss with olive oil and place in a 375-degree oven about 20 minutes until very soft. Mash the roasted cloves and place them in extra-virgin olive oil to drizzle on the vegetables at serving time or you can purchase garlic-infused olive oil.

Copyright © 2007, South Florida Sun-Sentinel