Marinated Roasted Vegetables

Marinated Roasted Vegetables

Vegetables 

1/4 cup shallots, thinly sliced

1/4 cup garlic, thinly sliced

1 Tbsp coarse sea salt

1 tsp finely ground pepper

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

2 Tbsp flat leafed parsely, coarsely chopped

Roast veggies to your liking.  (I used red peppers, eggplant, yellow summer squash, cauliflower,  and carrots.)  Combine shallots, garlic, salt, pepper, and vinegar.  Toss in roasted veggies.*  Marinate at least 1 hour up to 4 hours until vegetables have picked up a bit of tang.  Toss with olive oil and parsley.  Store in refrigerator up to a week.    

*Note:  I marinated each type of vegetable separately, so the peppers didn’t turn everything an ugly color.  

recipe found on Epicurious.com BY ADAM PERRY LANG WITH JJ GOODE AND AMY VOGLER  APRIL 2010SERIOUS BARBECUE: SMOKE, CHAR, BASTE, & BRUSH YOUR WAY TO GREAT OUTDOOR COOKING ”roasted marinated peppers”