-Veggie Grill-

• 1-2 medium-sized vegetables of each of the following:
• Zucchini, Carrots, Eggplant, Sweet White Onion, Brussel Sprouts & Artichoke. (Or other firm veggies of your choice).
• 4 Cups ice water
• 1/4 Cup fresh lemon juice (1-lemon)
• 2T sea salt
• 1/8 Cup Apricot Oil
• 1/4 cup Rice Vinegar or Balsamic
• 1T Coarsely Ground Black Pepper
• 1T fresh Thyme, Marjoram or Lavendar

1. Slice each vegetable lengthwise, approx. 1/8" thick. Fill a deep bowl or pot with 4cups cold ice water, 1/4cup fresh lemon juice & 2T sea salt. Place vegetables to soak in water for approx. 10 min. Remove from water and pat dry.
2. Arrange veggies on cookie sheet in single layer.
3. Mix together; 1/8 Cup Apricot Oil,
4. 1/4 Rice Vinegar or balsamic, the fresh herbs and coarse ground black pepper to taste.
5. Brush or spray both sides of Vegetables and place on grill or under broiler for approx. 6-8 minutes @ medium flame and turning only once. (For extra crunch, sesamee, flax or caraway seeds may be added for the last 1-2 minutes of cooking time).

vegetables, zucchini, water, lemon juice, t, apricot oil, rice vinegar, t, t

Taken from www.epicurious.com/recipes/member/views/-veggie-grill-1224089 (may not work)