*  Exported from  MasterCook  *

                       Colorful Grilled Vegetables

Recipe By     : Southern  Living Magazine 9/92
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR VEGETABLE MARINADE:
     1/4  cup           olive oil -- or vegetable oil
     1/2  cup           apple cider
   2      teaspoons     "Fines" herbs
     1/2  teaspoon      fresh ground black pepper

For marinade: combine all ingredients in a jar.  Cover tightly; shake vigorously. 
 Brush vegetables with marinade before and during grilling.

 BELL PEPPERS (red, green or yellow): place whole peppers on grill rack, and grill, uncovered, 
 8-10 minutes, turn frequently.  Omit basting.

 CABBAGE: Core and cut into 8 wedges; brush with marinade.
 Grill 10 minutes, turning once & basting occasionally.

 CARROTS:  Scrub (do not scrape) trim ends. 
 Arrange on lightly oiled heavy-duty aluminum foil; brush with marinade and seal. 
Grill 30 minutes, turning once. 

CORN:  Turn back husks, and remove corn silk. 
 Lay husks back in position and
soak corn in cold water for 20 minutes. 
 Place on grill and grill, uncovered 45 minutes, turning frequently.  Omit basting.

 MUSHROOMS:  Trim off stem ends.  
Grill large mushrooms whole; thread small ones on skewers. 
 Place on grill, and grill, uncovered 9-10 minutes, turning frequently
and basting occasionally.

 ONIONS:  Remove outside leaves of med to large onions; brush with marinade. 
 Wrap individually in heavy-duty aluminum foil. 
Place on grill rack and grill uncovered 45 minutes; turn frequently.  
Or cut onion into 1-inch slices; brush with marinade.  Grill 15-20 minutes.

 POTATOES:  Scrub and dry.  Wrap individually in heavy-duty foil. 
 Grill 50 minutes; turn after 30 minutes.  Omit basting.

 SUMMER SQUASH:  Trim off stem ends of medium zucchini or yellow squash. 
Cut in half lengthwise.  Place in a shallow dish; pour marinade over squash,
 and refrigerate 30 minutes, turning once.  Remove from marinate; place on grill.  Grill,
uncovered 10-15 minutes, turning frequently and basting occasionally.

 TOMATOES:  Cut firm, ripe tomatoes in half, and brush with marinade.
  Wrap loosely in heavy-duty foil; place on grill rack.  Grill 8-12 minutes.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Copied by Tom Shunick 3/21/96 
PRODIGY(R) interactive personal service      05/22  09:50 PM

Board:      FOOD BB
Topic:      OUTDOOR COOKING
Subject:    VEGETABLES ON GRILL?

To:     CGVF85A    Marjorie Dail         Date:    5/15/96 From:   CWBJ78A    Nancy Berry           Time:    12:43PM ET