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Veggie Marinade

minced garlic
red/white wine vinegar
a splash or two of white wine
olive oil
salt and pepper to taste

Mix all of these ingredients together in a bowl and beat with a
fork. I would probably use up to twice as much vinegar as olive
oil, but I wouldn't

Add more vinegar than that (it would turn into a pickling sauce
almost!).

Add your veggies (mushrooms, onions, bell peppers, zucchini work
best) and let sit for about 30 min. You can sprinkle some salt
and pepper directly on the veggies if you like. Brush the veggies
with more marinade just before grilling. You will have a marvelous
barbeque!

HINT: I've never used this marinade on squashes and eggplant, but
I imagine it would also work. Slice the egglant into 1/2 - 3/4
inch slices, rub salt onto the cut surfaces, and let it sit for
about 20 min. Pat with a paper towel, and let sit in the marinade
for 5-10 min. Grilled eggplant is tricky to do, and the key is to
let the salt draw out enough moisture so that it doesn't turn mushy
on the grill.

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