HEAVENLY GLAZED GRILLED VEGETABLES

Michigan weather, it goes from 30°F to 80°.  The saying goes, if you don't like the weather in Michigan wait 5 minutes and it will change.  What do you call the day after a two day rain in Michigan?  Monday.  Summer is coming so it is time to dust off the summer recipes and start thinking about deck parties and outdoor barbeques.

The first time Tom had this glaze, he said this is heavenly. Daughter and I found this marinade when she lived in Washington State. We would go to a vegetable market near her home or up to a farm in the mountains to get all the vegetables that looked super fresh. This marinade is a nice change from the Italian dressing marinade that we love.

Ingredients.

MARINADE
1/3 c apricot preserves or orange marmalade
1/3 c red wine vinegar
1 large clove garlic, minced
¼ t dried rosemary, crushed
¼ t salt

Mix ingredients together.  Simmer on stove or microwave for 2 minutes.

VEGETABLES OF YOUR CHOICE OR FOR EXAMPLE:
1 large eggplant, cut into chunks
1 red onion, cut into chunks
1 large red pepper, cut into chunks
1 large yellow pepper, cut into chunks
1 medium zucchini, cut diagonally ½-inch thick
1 medium yellow summer squash, cut diagonally ½-inch thick
Cherry tomatoes

The vegetables we picked for today.

Place vegetables in a large bowl. (I put the vegetables on the skewers and place in a 9x13-inch pan.) For the marinade, combine preserves, red wine vinegar, garlic, rosemary and salt in a saucepan. Bring to a boil, stirring constantly or microwave for 2 minutes. Immediately pour about two-thirds of the marinade over vegetables and mix if in a bowl or just pour over skewers. Marinate for 30 minutes or more. Grill vegetables on skewers until tender, turning occasionally. Place grilled vegetables on serving tray and top with remaining marinade.

Marinating.  Marinade will do more vegetables but for the two of us this is all we needed.

Let's eat!