Recipe from Healthy Home Cooking: Fresh Ways with Vegetables (Time-Life Books, Alexandria, Virginia, 1986)

Preparation and grilling photos here: Big Food!

GRILLED VEGETABLES WITH HERB MARINADE

Serves 12
Working (and total) time: about 45 minutes
Calories 88; Protein 3g; Cholesterol 0mg; Total fat 5g; Saturated fat 1g; Sodium 52mg

6 medium zucchini, each sliced in half crosswise with a diagonal cut through the middle, each half cut into a fan by making lengthwise slices ¼ inch apart, leaving the slices attached at the uncut end

3 medium onions, each cut lengthwise into quarters

12 large mushroom caps, wiped clean

4 red sweet peppers, each cut lengthwise into thirds, seeded, deribbed

6 ripe plum or small tomatoes, cut in half

3 limes, each cut into 8 wedges

Herb Marinade (below)

(If using bamboo skewers, soak for 1 hour before threading on vegetables and grilling.) Prepare coals for grilling about 30 minutes before you plan to grill vegetables. Thread onions onto one or two skewers. Thread mushroom caps on one skewer. Thread pepper strips onto one or two skewers. Thread tomatoes on skewers. When grill is ready, lightly brush all vegetables with Herb Marinade. Cook vegetables, staggering cooking times so that all vegetables will be done at the same time. Put zucchini fans on oiled grill first; they require about 10 minutes grilling. After 2 minutes add onions. After 2 minutes longer add mushrooms. Add peppers and tomatoes for the last 4 minutes of grilling time. Baste vegetables with any remaining marinade as they cook, and turn them as they brown. Remove vegetables from skewers and arrange on a platter. Serve hot, accompanied by lime wedges.

HERB MARINADE

¼ C virgin olive oil

1 Tbsp fresh rosemary or 1 tsp dried leaves

1 tsp fresh thyme or ½ tsp dried leaves

¼ tsp crushed hot red pepper

¼ tsp salt

Combine all ingredients in a small saucepan and warm mixture over medium heat until it begins to bubble gently, then cook 4 minutes longer. Remove from heat to cool.