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Source: Stop and Smell the Rosemary

Grilled Vegetables
A delicious side dish!
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: Grill until tender
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1 cup olive oil
1 tablespoon dried thyme
1 tablespoon garlic, crushed
1 teaspoon red pepper, crushed
1 tablespoon tarragon, dried
1 tablespoon dried basil
1 1/2 tablespoons sun-dried tomatoes, packed in oil, thinly sliced
1 red bell pepper, large, seeded and sliced into 1 1/2-inch strips
1 yellow bell pepper, large, seeded and sliced into 1 1/2 inch strips
1 zucchini, blanched and sliced lengthwise
1 yellow squash, blanched and sliced lengthwise
2 carrots, blanched and sliced lengthwise
8 ounces green beans, blanched
1 onion, sliced into 1/2-inch rounds
1 eggplant, sliced into 1/2-inch rounds
fresh mushrooms, an assortment, whole
10 to 15 potatoes, tiny, new, unpeeled and steamed

Combine oil, thyme, garlic, red pepper, tarragon, basil, and tomatoes in a small bowl. Stir to blend. Combine bell peppers, zucchini, squash, carrots, green beans, onion, eggplant, mushrooms, and potatoes in a nonmetallic shallow baking dish. Pour marinade over vegetables. Toss to coat. Cover and refrigerate 1 to 2 hours. Bring to room temperature before grilling.
Prepare grill. Remove vegetables from marinade. Reserve marinade.
Grill, basting with reserved marinade, until tender. Serve immediately.

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