Marinated Roasted Vegetables

In case the last recipe gave you a heart attack, here is something on the lighter side. Or, if you ask me, it's a perfect dinner compliment to Elizabeth's delectable dessert ;).

Easy Grilled Veggies

2-3 pounds of vegetables (carrots, onions, squash, green beans, green onions, etc.)
3/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon (or other herb of your choice)


Wash and slice up the vegetables in large pieces any way you prefer, sliced, quartered, halved, left whole, etc.  If desired, precook or blanch tough veggies like the carrots and green beans by boiling them for a few minutes, then dropping them in ice water to cool quickly. This softens harder vegetables a little so they will take the same amount of grilling time as your quick-cooking vegetables.

Place veggies in a shallow dish or plastic bag. Combine remaining ingredients and pour over vegetables. Let vegetables marinate for about an hour.

Grill veggies until tender and slightly charred. I found it helpful to place a cooling rack crosswise on my grill so no veggies fell through the rack. You could also use a grill basket, but a mesh device won't give you as nice of grill marks.