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–+ servings

Grilled Vegetables with Basil Oil

We have grilled vegetables at least twice a week when the summer rolls around and it is too hot to think about turning on an oven. This is one of our favorite marinades and was adapted from Cooks Illustrated. You can always switch it up and use the veggies you like. Only the mushroom needs to marinate before grilling. Keep the lid closed for a gas grill and open when cooking over charcoal. These are lovely on their own, served over pasta or on a lp-pizza base. Leftovers are delicious in a lp-wrap or in a salad. The marinade is nice for a chicken breast making it easy to satsify friends and family.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 platter
Course: Dinner, Entrees, Sides
Calories: 220.5
Ingredients Method Nutrition Notes

Nutrition

Serving: 0.25gCalories: 220.5kcalProtein: 5.183gPhe: 186.8mgPKU Exchanges: 12.45exch

Ingredients
  

Primary Ingredient Group
  • 1/4 cup Olive oil
  • 4 Garlic minced
  • 1/4 teaspoon Red pepper flakes
  • 1/2 cup Basil, fresh leaves
  • 1/4 cup Vinegar sherry, balsamic or red wine
  • 1/4 teaspoon Salt and pepper to taste
Vegetables
  • 3 Portobello mushrooms stems removed and caps wiped clean with damp paper towel
  • 480 g Eggplant, 1 large ends trimmed and cut crosswise into ¾-inch thick rounds
  • 400 g Zucchini, 2 medium trimmed and sliced lengthwise into ½ inch strips
  • 175 g Red peppers, 2 cut into quarters lengthwise with core and seeds removed
  • 200 g Red onion, 1 large
  • 18 g Scallions, 3 sliced thin

Method
 

  1. Place the oil, garlic and crushed red pepper in a skillet and turn heat to medium. Cook until the garlic starts to sizzle and becomes fragrant, about 2 minutes.
  2. Place the basil in the workbowl of a food processor (or in the blender) with the vinegar. Carefully add the hot oil. Process until the mixture is almost smooth. Season with salt and pepper to taste. Basil oil is 50 mg phe total or .35 mg/gm
  3. Place portobellos in a Ziploc bag with with 2 tablespoons of the basil oil and an extra tablespoon of olive oil. Shake to coat and let marinate for at least an hour at room temperature.
  4. Preheat grill with lid down and all burners on high for 15 minutes. Reduce to medium-hot (you should be able to hold your hand 5 inches above the grate for 3 to 4 seconds.
  5. Place the remaining veggies on a platter and with a basting brush apply a thin layer of olive oil. Season with salt and pepper.
  6. Mushrooms: place gill side down, cook for 5 minutes, turn over and grill for another 5 minutes. (approx .9 mg/gm)
  7. Eggplant: 8 to 10 minutes, turning once. (approx .7 mg/gm)
  8. Onions: 10 to 12 minutes, turning once. (approx .36 mg/gm)
  9. Zucchini: 8 to 10 minutes, turning once. (approx .55 mg/gm)
  10. Peppers: 7 to 9 minutes, turning once. (approx .33 mg/gm)
  11. Transfer vegetables to a serving platter and drizzle with the basil oil. Serve hot, warm or at room temperature.

Notes

Leftovers delicious in a wrap or salad.

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