Marinated Grilled Vegetables

[Stanny]

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

[rubberduckyo]

Mmmmm........ sounds delicious.

If you like cold marinated veggies as well I just blanche some brocolli florets, cauliflower, and baby carrots. Mix in whatever seasonings you like to these in a big tupperware bowl with a lid. Add cherry tomatoes, mushrooms.....really anything that'll take a marinade. Top with Wishbone Italian dressing (hey, easy is sometimes just as good). I add extra chopped garlic.

Cover and let set in the fridge 25 hours. NUMMY!