Grilled Marinated Vegetables Recipe

In a medium bowl, whisk together the 1 teaspoon pepper, 1 tablespoon chile, 2/3 cup vermouth, 2/3 cup lemon juice, 1/8 teaspoon nutmeg, 1 cup olive oil, 4 tablespoons rosemary, 1 tablespoon salt, 1 teaspoon sugar, 2 tablespoons thyme, and 1/4 teaspoon additional pepper to create your marinade. The mixture should smell bright and herbaceous.

Submerge your prepared vegetables — such as zucchini or yellow squash sliced on the bias, thick bell pepper strips, whole portobello mushrooms, or thick slices of eggplant — into the marinade. Let them sit at room temperature for 30 minutes, allowing the flavors to meld.

Once marinated, grill the vegetables for approximately 10 minutes, turning them frequently to get even charring and distinct crosshatch marks. They should be tender but still hold their shape. After removing them from the grill, season with additional salt and pepper if you like. These can be made up to two days ahead; store them in an airtight container in the refrigerator.