Grilled Herbed Vegetables recipes

- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 clove garlic
- 4 cups mixed vegetables
- 2 teaspoons snipped fresh rosemary or 2 tablespoons snipped fresh basil or 1/2 teaspoon dried rosemary or 1 teaspoon dried basil

- 1/2 cup sun-dried tomato vinaigrette dressing
- 4 cups assorted cut-up vegetables (eggplant, zucchini, green, red and yellow peppers, mushrooms, corn-on-the-cob 1-inch slices, onion e)

- 3 zucchini sliced
- 3 yellow squash sliced
- 1 large carrot parboiled and sliced
- 1 roasted red pepper sliced
- 2 tsp oregano
- marinade
- 1/2 cup samuel adams cherry wheat
- 1 cup olive oil
- 1/4 cup lemon juice
- 1 tsp black pepper
- 1/2 tsp salt

- 1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices
- 3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips
- 1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
- 1 12-ounce package cherry tomatoes
- 2 tablespoons chopped fresh oregano, divided
- 1 pound castellane (long oval shells) or penne pasta

- 1 1 1/2- to 1 3/4-pound rib-eye steak (about 2 inches thick)
- 5 tablespoons olive oil
- 2 small rutabagas, peeled, cut into 1 1/2-inch pieces
- 2 small turnips, peeled, cut into 1 1/2-inch pieces
- 6 pearl onions, unpeeled
- 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
- Herbed Mustard Sauce