Marinated Grilled Vegetables
Add some grilled marinated vegetables to your next barbecue.


3/4 c. chopped fresh coriander (cilantro)
1/4 c. white or red wine vinegar
1/3 c. olive or vegetable oil
1 1/2 t. grated lime zest
3 T. lime juice
3/4 t. salt
1/4   to 1/2 t. sugar
1/4   to 1/2 t. hot red pepper sauce
1/4 t. black pepper
1 1/2  lbs. eggplant, zucchini, summer squash, onions, sweet peppers, or Portobello mushrooms or a combination, prepared for grilling

1. In a small bowl, whisk together all ingredients except vegetables.

2. Place grill-ready vegetables (except mushrooms) in a self-sealing plastic bag and pour in marinade. Seal and turn to coat vegetables. Refrigerate, turning occasionally, up to 4 hours. Add mushrooms for the last 2 hours.

3. Remove vegetables from the bag and reserve the marinade.

4. Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals -- about 5 inches from the heat -- and grill in the order and according to the times listed below, turning and brushing occasionally with marinade. Can also use a basket specifically designed for grilling vegetables, lined with tin foil to help keep flavors in.

Suggested Grilling Times:
15 to 20 minutes: Thick slices of zucchini or yellow squash, eggplant, whole tomatoes, mixed vegetables on skewers
20 to 25 minutes: Whole zucchini, summer squash, large mushroom caps
35 to 45 minutes: Corn in the husk or husked and wrapped in foil (turn often)
45 to 50 minutes: Corn without husk brushed with sauce; whole eggplant for purée; thick onion or potato slices
1 1/4 to 1 3/4 hours: Whole large unpeeled onions, whole baking potatoes or sweet potatoes (turn every 10 minutes to cook evenly)