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1 (1 lb.) eggplant, sliced into 2" thick rounds
1 white 1/2 lb. eggplant, sliced into 2" thick rounds
2 summer squash, cut into 2" thick slices lengthwise
2 zucchini, cut into 2" thick slices, lengthwise
2 patty pan squash, cut into 2" thick slices lengthwise
1 tbsp. Kosher salt
3 lg. ripe tomatoes, cut into 2" thick slices
1 yellow bell pepper, seeded, deveined, cut into 2" wide slices lengthwise
1 red bell pepper, seeded, deveined, cut into 2" wide slices, lengthwise
1 med. red onion, peeled, sliced into 1/2" thick rounds
1 c. coarsely chopped basil
2 c. Tuscan Marinade
1/3 c. red wine
1/3 c. olive oil
2 cloves minced garlic
1 tbsp. grated orange rind
1/2 c. minced sage leaves
1/4 c. minced rosemary
1 tbsp. black peppercorns, crushed
Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days.
Place eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry, and place into a large shallow glass or ceramic dish. Add remaining vegetables and basil. Cover with marinade. Refrigerate 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes each side. Serves 6 to 8.
This marinade is also excellent for chicken and flank steak grilling.