GMA Recipe: Marinated Grilled Vegetables

Click here for
Recent Recipes
(presented in the past few months)

SPECIAL SECTION
All the best
THANKSGIVING RECIPES
as broadcast since 1994

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Marinated Grilled Vegetables
From Chef Rocco DiSpirito
2002

Chef Rocco DiSpirito has a great way to fix vegetables for the grill.

Also try Rocco's Marmalade Marinated Flank Steak.

Ingredients

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.

All recipes courtesy of Rocco Dispirito.