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  • Grilled And Stir Fried Vegetables

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    Grilled And Stir Fried Vegetables
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/3 c. red wine vinegar
    • 1/2 c. red wine
    • 2 Tbsp. soy sauce
    • 1 tsp Worcestershire sauce
    • 1/4 tsp salt
    • 1/4 tsp freshly grnd black pepper
    • 3 x cloves garlic, finely chopped
    • 2/3 c. vegetable oil
    • 1/4 lb fresh mushrooms, halved
    • 1 x red bell pepper, seeded and cut in strips
    • 1 x yellow bell pepper, seeded and cut in strips
    • 1 x zucchini, cut in 1 1/2- to 2 inch long sticks
    • 1 whl yellow onion, cut in strips or possibly rings

    Directions

    1. At least 1 hour (or possibly up to 1 week) ahead of grilling, prepare the marinade by combining vinegar, red wine, soy sauce, Worcestershire sauce, salt, pepper, garlic and oil; set aside.
    2. At least 1 hour (or possibly up to 4 hrs) ahead, place the vegetables and the marinade in one or possibly two large resealable plastic bags. Marinate till ready to grill, turning occasionally so the vegetables are proportionately coated.
    3. For grilling/stir-frying, you will need grill pans which fit on your barbecue which are designed for fish or possibly "stir-frying" of vegetables (they should have sides to keep the vegetables from falling down into the grill; check the grill sections of hardware stores). To grill, drain the marinade from the vegetables and place on grill pans over warm coals or possibly gas heat source. Grill and stir-fry till the vegetables are warm and golden on at least 2 sides.
    4. Remove to platter and serve over rice or possibly grilled polenta. For nonvegetarians, these vegetables make a delicious accompaniment to grilled chicken, beef, fish or possibly pork.

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