With Memorial Day upon us, it is the time of year for being outside and grilling. And now that I have access to a very nice grill on Sundays, I want to grill everything. Which is exactly what I did today. I coated the broccoli, corn, onion slices and par-cooked sweet potatoes with extra virgin olive oil, salt and pepper, then grilled them until tender.
Grilling Marinade
1/2 c. white wine vinegar
1/2 c. lemon juice
Zest of 1 lemon
1/2 c. extra virgin olive oil
1 T. dry mustard
Salt and pepper
Whisk together all ingredients and marinade meat for at least 1 hour before grilling.
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