GMA Recipe: Marinated Grilled Vegetables

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Marinated Grilled Vegetables
From Chef Rocco DiSpirito

Marinated Grilled Vegetables
Chef Rocco DiSpirito has a great way to fix vegetables for the grill.

Also try Rocco's Marmalade Marinated Flank Steak.

Ingredients

1-inch piece fresh ginger, peeled and smashed

2 cloves garlic, minced

1 tablespoon chopped parsley

1/3 cup red wine vinegar

1 1/2 cups olive oil

Salt and freshly ground pepper, to taste

2 red bell peppers, halved and seeded

2 yellow bell peppers, halved and seeded

3 zucchini, halved length-wise

3 yellow squash, halved length-wise

3 red onions, cut into 1-inch rings crosswise

2 bunches scallions, roots trimmed and greens trimmed one inch

Directions

1. In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. Set aside 1/2 cup of the marinade. Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour.

2. Preheat the grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions.

3. Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature.

All recipes courtesy of Rocco Dispirito.

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