Beer-marinated Vegetables

Recipe by Lee Ann Whippen

Serves: 6 to 8

Ingredients:

  • 2 zucchini, sliced lengthwise
  • 2 yellow squash, sliced lengthwise
  • 1 red onion, sliced into 1/2-inch slices
  • 12 asparagus spears
  • 2 whole Portobello mushrooms, sliced
  • 2 red bell peppers, sliced lengthwise
  • 3/4 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup Dos Equis lager
  • 2 tablespoons finely chopped fresh thyme (or 1 tablespoon dry)
  • 5 tablespoons finely chopped fresh rosemary (or 2 tablespoons dry)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Instructions:

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.