Veggies


 Fish


 Vegetable Marinade
 3/4 cup olive oil  2 tablespoons Italian seasoning
 1/2 cup dry white wine  1/2 teaspoon salt
 4 garlic cloves, pressed 1/2 teaspoon ground black pepper
In a glass or ceramic bowl, combine all the ingredients. Stir and use immediately or cover and refrigerate until ready to use. For best results, spread the veggies in a shallow dish, pour over the marinade, and marinate in the refrigerator for at least three hours. Use the marinade for vegetables you plan to roast, stir-fry, or grill directly on the grid or threaded on a skewer.




 Grilled Onion Slices
 1/2 cup unsalted butter, melted 1 tablespoon copped fresh parsley
 3 tablespoons Dijon mustard 3 large red onions, cut crosswise into slices 1/2 inch thick
 2 teaspoons wine vinegar salt and pepper to taste
In a small bowl stir together the butter, mustard, vinegar, and parsley. Over a medium heat BBQ, arrange the onion slices on the rack and sprinkle to taste with salt and pepper. Grill, turning two or three times and brushing with the butter-mustard mixture, until tender and golden, about 10 minutes




 Grilled Artichoke and Spinach Dip with Pita Wedges
2 14-ounce cans artichoke hearts, drained 1 pint heavy cream
1/4 cup olive oil, divided salt and pepper salt and pepper
3 cloves garlic, chopped 1 pint sour cream
2 shallots, chopped 1 cup plus 2 tablespoons grated parmesan cheese, divided
1 medium onion, roughly chopped 8 pita rounds
2 pounds frozen chopped spinach, thawed and well-drained olive oil


To make the dip: Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.

In a large saute pan, saute garlic, shallots and onion in remaining olive oil. Rough chop the artichokes and add to garlic mixture. Add the spinach. Fold in cream, sour cream and 1 cup of the cheese. Season to taste with salt and pepper. Place in fireproof dish or heavy-duty aluminum pan adn sprinkle with remaining 2 tablespoons of parmesan cheese. Grill over Indirect Medium heat for 20 to 25 minutes until dip is heated through.

To make the pita: Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over Direct Medium heat to warm, about 1 to 2 minutes. Cut into wedges.

Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

Makes 12 servings.