Grilled Veggies With Herb Marinade
There's nothing like enjoying the flavor of fresh vegetables whether you grow them yourself or pick them up at the market. One of my favorite ways to cook vegetables is just to put them on a grill. You can't beat the flavor of fresh squash, onions, bell peppers and eggplant when cooked on an open fire.
Virtually any vegetable is suitable for grilling and you'll be surprised at how good they taste. I like to make a simple marinade from vinegar, olive oil, a little crushed garlic and what ever herbs I happen to have and of course a little salt and pepper.
Thyme - Plant thyme in spring after the last frost date. Choose an area that receives full sun. Work a slow release fertilizer into the soil at planting time; repeat every spring. Thyme appreciates a yearly trim. Do this every spring right after the last frost date. Cut back by one third or just above where you see new growth.
Squash - Squash does not transplant well so it is best to direct sow it in the garden after the last frost date or select plants in biodegradable pots that can be planted along with the squash. Summer squash prefers nutrient rich, well-drained soil. Prepare your beds before planting with a generous amount of compost or well-rotted manure and an application of an all-purpose fertilizer such as 13-13-13. Gather squash when they are young and tender. Pick and compost old, large fruits with tough skins. This will encourage more flowers and fruit.
Bell Peppers - Wait a week or two after the last frost date to plant peppers. Give them full sun, well-drained soil and consistent moisture. Feed with an organic fertilizer after the plants begin to flower and set fruit. Sweet peppers and bell peppers planted in hot climates may not begin to produce until weather cools in late summer.
Eggplant –Eggplant require lots of sunshine and warm, well-drained soil. Plants should be set out about 3 weeks after the last spring frost. In spite of their love of heat, once in the garden, eggplants like cool, moist roots. Mulch the ground with straw and keep it moist but not soggy.
Combine the thyme, garlic, olive oil, vinegar and salt and pepper in a bowl.
Coat the vegetables on all sides, top and bottom.
Heat the grill to a medium to hot fire.
Place small delicate vegetables like mushrooms and new potatoes in a grilling basket to keep them from falling through the grill. If you don’t have a grilling basket, you can use a piece of aluminum foil with holes punctured in it.
Large vegetables like peppers and eggplants can go directly onto the grill.
Watch the vegetables closely, turning them as each side begins to brown.
Time to prepare: 25 minutes.