Big-Batch Grilled Vegetables

Name: Big-Batch Grilled Vegetables
Total time: 45 min
Yield: Fourteen servings
Ingredients: 2 cups white wine; 2 cups olive oil; 4 cloves garlic, minced; 6 large pieces lemon rind, about 1/2 cup; 6 large pieces orange rind, about 1/2 cup; 1/2 cup minced rosemary, plus additional sprigs for garnish; Freshly ground black pepper to taste; 7 Japanese eggplants, halved lengthwise; 7 medium zucchini, halved lengthwise; 14 large red, yellow or orange bell peppers (any combination), quartered; Thyme sprigs for garnish

By Marian Burros

Updated Dec. 6, 2024

Total Time: 45 minutes, plus overnight refrigeration
Rating: 3(28)
Comments: Read comments

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Ingredients

Yield:Fourteen servings

2cups white wine
2cups olive oil
4cloves garlic, minced
6large pieces lemon rind, about ½ cup
6large pieces orange rind, about ½ cup
½cup minced rosemary, plus additional sprigs for garnish
Freshly ground black pepper to taste
7Japanese eggplants, halved lengthwise
7medium zucchini, halved lengthwise
14large red, yellow or orange bell peppers (any combination), quartered
Thyme sprigs for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Combine the wine, oil, garlic, lemon and orange rinds, rosemary and pepper, and divide between 2 large nonaluminum roasting pans.
Step 2
Arrange the vegetables in the pans and toss with the marinade. Refrigerate overnight. Stir the vegetables occasionally so that all of them are coated.
Step 3
Grill the vegetables at a distance of 6 to 8 inches from the hot coals until tender, turning often and brushing with the marinade. The eggplant will cook in about 20 minutes, the peppers and zucchini in 10 minutes. As the vegetables are cooked, arrange them on serving platters. Cut the eggplant and zucchini in quarters crosswise. Decorate with the sprigs of rosemary and thyme.