1 cup Olive Oil
1 cup Balsamic Vinegar
1 teaspoon Rosemary
1/4 cup fresh chopped basil
1 Tablespoon fresh chopped garlic
2 Tablespoon fresh squeezed lemon juice
Salt & pepper to taste
Use an assortment of fresh vegetables such as:
Red and green peppers cut into fourths
Zucchini cut in half or 1/2" thick slices cut on the diagonal
Eggplant cut 1/2" thick
Onions cut crosswise 1/4" thick
Yellow summer squash cut lengthwise 1/4" thick
Corn on the cob 3" long and steamed
Mix all ingredients for marinade together and pour over desired vegetables.
Let marinate for 1/2 hour.
Cook vegetables over coals for 3-4 minutes or until just lightly browned, turning once and carefully brushing with any remaining marinade.
In microwave, cook corn in husk 2 minutes on each side per ear. Wrap cooked corn in a towel for 15-20 minutes. Cut into quarters, brush with marinade, and grill until corn has grill lines.