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Beer-marinated Vegetables

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Chef Lee Ann Whippen is a barbecue master, and at Chi Town’s Chicago Q, she serves up these beer-soaked veggies alongside her award-winning ’cue.

Makes: 6 to 8

  • 2 zucchini, sliced lengthwise
  • 2 yellow squash, sliced lengthwise
  • 1 red onion, sliced into 12-inch slices
  • 12 asparagus spears
  • 2 whole Portobello mushrooms, sliced
  • 2 red bell peppers, sliced lengthwise
  • 34 cup extra virgin olive oil
  • 13 cup fresh lemon juice
  • 13 cup Dos Equis lager
  • 2 tablespoons finely chopped fresh thyme (or 1 tablespoon dry)
  • 5 tablespoons finely chopped fresh rosemary (or 2 tablespoons dry)
  • 12 teaspoon sugar
  • 12 teaspoon salt
  • 12 teaspoon freshly ground pepper


Set the vegetables in a shallow dish. Combine the remaining ingredients, pour the marinade over the vegetables, and let stand 1 hour. Preheat the grill to medium-high heat, and lightly oil the grates just before putting the vegetables on. Grill the vegetables about 5 minutes on each side and serve warm.



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