My friends and family are now sending puns for me to match food to. My good friend, Jelayne, gave me “Grilligan’s Island” at the same time that my sister-in-law, Julie gave me, “Ginger and Maryann”. “Ginger and Maryann” will have to wait, but here is “Grilligan’s Island“. I made a huge amount of grilled vegetables a couple of nights ago. There was nothing left at the end of the meal. The kids eat twice the amount of vegetables when we use this marinade. Any left overs I stick inside a panini or sandwich the following day.
This recipe comes from Bon Appetit
1/2 cup(1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoons grated fresh lemon peel
Combine all ingredients in a heavy sauce pan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
Cut zucchini, carrots and onions about 1/4″ thick.
Slice bell peppers in 1/3′s or 1/4′s
Skewer the mushrooms
Brush veggies with marinade and grill until done.
Serve with extra sauce.