Page 7 - Barbecue News Magazine
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 Marinated Grilled Vegetables
1⁄2 cup olive oil
1⁄4 cup honey
2 tbsp balsamic vinegar
2 tsp dried oregano
1 tsp granulated garlic
1 tsp onion powder
1⁄4 tsp dried thyme
Kosher salt
ground black pepper
1 lb. asparagus trimmed
6 small carrots peeled, cut in half lengthwise
1 lb mini sweet peppers
1 bunch green onions trimmed
2 large portabella mushroom caps cut into 1-inch strips
In a medium bowl whisk together olive oil, honey, vinegar, oregano, granulated garlic, onion powder, and thyme. Sea- son with salt and pepper to taste.
Place vegetables in a large resealable zip top bag and pour in the marinade to cover. Seal the bag and turn to coat. Marinate the vegetable at room temperature for 1 1⁄2-2 hours.
Prepare a charcoal grill for two zone cooking: Light a char- coal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking) forming two zones.
Spray a baking rack with nonstick spray.
Arrange the vegetables on the prepared rack and place the rack on the direct heat side of the grill to cook for 2-3 min- utes, flip and cook for another 2-3 minutes. Move the rack with the vegetables to the indirect heat side of the grill, close the lid and cook until they’re tender, about 6 minutes.
Remove the vegetables from the grill and let cool for 5 minutes. Arrange on a platter to serve.
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       JUNE 2021 - 7

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