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1⁄2 cup olive oil
1⁄4 cup Balsamic vinegar
4 cloves finely chopped garlic
1 teaspoon sugar
4 tablespoons Italian flat-leaf parsley
2 teaspoons each fresh herbs (oregano, basil, rosemary thyme, or whatever you have available [or 1⁄4 to 1⁄2 teaspoon dried herbs])1 red onion quartered or chunked
Vegetables – red bell peppers, squash, green beans, whatever you wish (cut squash lengthwise and cross-score the cut side) – See Notes.
Mix all marinade ingredients in a glass bowl. Pour into a resealable food storage bag. Add onion and vegetables. Marinate for 2 hours. Grill all vegetables, basting frequently with the marinade.
Serve with Iron Hub Cross Creek Zinfandel.
Notes: You can use almost any vegetable. Choose carefully. Make sure the pieces are fairly uniform in size so that they cook evenly. Brussels Sprouts need to be parboiled for about 10 minutes if you wish to use them.