Marinated Grilled Veggies

My husband and I had a friend in town, and as part of effort to eat out less, we decided to cook a dinner at home. I got some steaks from the local meat market (the only decent thing there is the meat, everything else sucks) and he stopped at the store for some fresh peppers and mushrooms. I threw together this quick marinade, waited for 30 minutes, then skewered the veggies and sent them out to the grill with my husband and his friend. While they were out there, I threw together a drizzle sauce for the steaks and a crepe batter, which is currently sitting in the fridge. These recipes will follow this post.

Marinated Grilled Veggies

Ingredients:
6 small or 3 medium red potatoes, halved or quartered
1 quart white button mushrooms, stems removed
2 green peppers, cut into big strips
2 red peppers, cut into big strips
2/3 cup rice vinegar
2 tbsp sesame oil
2 tbsp dijon mustard
2 tbsp lemon juice (I had a meyer lemon to use!)
4 gloves garlic, finely minced
Salt and Pepper to taste

Direcitons:

Boil the potatoes until tender, strain and cool.

Place the prepared veggies (including the potatoes) into a bowl or ziploc bag. Prepare the marinade in a separate bowl by mixing all of the remaining ingredients (vinegar through salt and pepper) and whisk well. Pour the marinade over the veggies and cover. Place in the fridge for 30 minutes.

After the 30 minutes is up, skewer the veggies and baste in the marinade one more time before putting on a medium-high grill.

Cook for 8-10 minutes or until tender and charred. Continue to baste with the marinade as needed. Serve warm with the remaining marinade on the side. I know I had to prevent my guest from eating it with a spoon.

Possible veggie substitutions: Squash, zucchini, broccoli