Grilled Vegetables

• 2 cups white wine
• 2 cups olive oil
• 4 cloves garlic, minced
• 6 large pieces lemon rind, about 1/2 cup
• 6 large pieces orange rind, about 1/2 cup
• 1/2 cup minced rosemary, plus additional sprigs for garnish
• Freshly ground black pepper to taste
• 7 Japanese eggplants, halved lengthwise
• 7 medium zucchini, halved lengthwise
• 14 large red, yellow or orange bell peppers (any combination), quartered
• Thyme sprigs for garnish

1. Combine the wine, oil, garlic, lemon and orange rinds, rosemary and pepper, and divide between 2 large nonaluminum roasting pans.
2. Arrange the vegetables in the pans and toss with the marinade.
3. Refrigerate overnight.
4. Stir the vegetables occasionally so that all of them are coated.
5. Grill the vegetables at a distance of 6 to 8 inches from the hot coals until tender, turning often and brushing with the marinade.
6. The eggplant will cook in about 20 minutes, the peppers and zucchini in 10 minutes.
7. As the vegetables are cooked, arrange them on serving platters.
8. Cut the eggplant and zucchini in quarters crosswise.
9. Decorate with the sprigs of rosemary and thyme.

white wine, olive oil, garlic, lemon rind, orange rind, rosemary, freshly ground black pepper, japanese eggplants, zucchini, red, thyme

Taken from cooking.nytimes.com/recipes/10865 (may not work)