I was all set to pull out the grill and do this outside, get that smokey grill flavor going... but. the daily rain came just in time to disrupt my plans. So, I pulled out my grill pan and continued inside. It worked great, just took a bit longer. I worked in batches and kept the veggies warm in the oven.
This Argentinian marinade's tartness and earthy herbs really compliment anything they come in contact with, but my favorite was the zucchini.
2 cloves garlic
1 1/2 cup packed parsley
1/2 cup packed cilantro
1/4 cup red wine vinegar
1/3 plus 1 TB good olive oil
1/2 tsp salt
lots of ground pepper
1/4 red pepper flakes, or more
First, wiz the garlic in a cuisinart, add everything else and blend until smooth. I used about 2/3 of the marinade for the vegetables: 1 vidalia onion, 2 chinese eggplant. 2 zucchini, and half of a head of radicchio.
Slice the vegetables and coat in the marinade, let rest for at least an hour. I used some of the remaining marinade to coat during cooking, and topped our plates off with the remaining sauce. And I served with with spiced rice and baked beans.