Ingredients: 1 teaspoon Freshly-ground black pepper,1 tablespoon Dry chile (as desired), crumbled,2/3 cup Dry vermouth,2/3 cup Dry vermouth,2/3 cup Fresh lemon juice (or half lemon/lime),1/8 teaspoon Nutmeg, ground,cups Olive oil,4 tablespoons Dry rosemary, crumbled,1 tablespoon Salt,1 teaspoon Sugar,2 tablespoons Dry thyme, crumbled,1/4 teaspoon White pepper, ground
Instructions:
- Whisk ingredients in bowl. Wipe yer brow. Damn that wuz tough.Cover veggies that have been sliced/prepared to grill with the marinade and allow to sit at room temperature for 30 minutes. Grill veggies approx. 10 minutes, turning frequently/crosshatching. Season with salt and pepper after removing from grill if needed/desired.Can be made two days ahead.Use this marinade with:zucchini, sliced on a bias or lengthwise squash, yellow, sliced on a bias; lengthwise; fanned bell peppers, esp. yellow and red, sliced into thick”julienne” mushrooms, esp. portabellos, whole or halved eggplant, peeled or nonpeeled, in strips or sliced thick, lengthwise spring/green onions, whole tomatoes, sliced thick
- Or whatever…Uh, do note that the bit in this last recipe about “…season w/salt/pepper after removing from grill if needed/desired” well, I be talking about needing/desiring to salt/pepper the veggies. Obviously, one should desire to remove ’em from the grill…although after about 15 minutes, you won’t need to ’cause they’ll be playin’ with the charcoal and having a grand ole time.
