Grilled Vegetables

I guess "summer" is now here, as kicked off by Memorial Day.  We had a pretty cool weekend.  Even though the forecast was gloomy, we did assemble our grill.  My favorite grill is a small coal-burning Webber.  To me, grilling outdoors is about placing the food over fire.  I have an indoor grill for indirect heating over hot stones, as well as a well-seasoned grill pan.  It doesn't make sense for me to invest in a large gas-burning out-door kitchen, when all I want is fire on my food.  $80 later, the perfect grill + $10 for the chimney charcoal starter.  Our friends brought over the yummiest steaks, well-seasoned and delicious.  They also sauteed mushrooms and onions in butter with a secret spice mix, finished with a splash of wine for depth.  Heavenly.  My contribution was grilled vegetables.  I used asparagus, sliced portobello mushrooms, eggplant and zucchini rounds, thick slices of vidalia onions and roma tomatoes cut vertically in half.  I made the following marinade and poured it over the veggies one hour before grilling, then placed them on the grill with 1/3 the amount of coals that a man would feel is necessary to cook steaks.  

1/4 cup fresh squeezed lime juice (you may use lemons if you like)

1/4 cup fresh chopped herbs (I used basil, thyme and parsley in equal portions)

1 clove garlic, minced, optional (I did not use this)

2 teaspoons salt (I used smoked sea salt)

1 teaspoon fresh ground pepper

1/2 teaspoon red pepper flakes, optional (I did not use this to keep it kid-friendly)

1 cup extra virgin olive oil

1/2 cup grapeseed or canola oil

Combine all the ingredients except the oil.  Whisk the oil in a steady narrow stream (this will help the oil combine with the citrus juice.  You may use a teaspoon of mustard to help emulsify the oil if you like.

Pour the marinade generously over the vegetables and allow to sit at room temperature for one hour before grilling on low fire.