Konditor
Senior Cook
The grilling marinade I use for portabello mushrooms & partially cooked vegetables such as zucchini, onion wedges, & red pepper slices:
6 fl. oz. vegetable oil
2 fl. oz. cider vinegar
1 clove garlic, minced
1 tsp celery seeds
½ tsp dry mustard
½ tsp salt
1 tsp granulated sugar, optional
freshly ground pepper, to taste
Combine all ingredients. Add vegetables and marinate, covered, in the refrigerator for 2 or more hours. Thread vegetables onto skewers, hollow side up, and place on hot grill; cook 5+ minutes, basting w/ reserved marinade. Do not turn the kebabs.
6 fl. oz. vegetable oil
2 fl. oz. cider vinegar
1 clove garlic, minced
1 tsp celery seeds
½ tsp dry mustard
½ tsp salt
1 tsp granulated sugar, optional
freshly ground pepper, to taste
Combine all ingredients. Add vegetables and marinate, covered, in the refrigerator for 2 or more hours. Thread vegetables onto skewers, hollow side up, and place on hot grill; cook 5+ minutes, basting w/ reserved marinade. Do not turn the kebabs.