Mixed Grilled Vegetables

by Daniel Rogov

1 cup mushroom caps
1 cup olive oil
2 large green peppers, halved
2 medium onions, halved
2 tomatoes, halved
2 small zucchini squash, halved lengthwise
1 tsp. dill seed
1/2 tsp. each salt, pepper and ground garlic
juice of 2 large lemons
pinch of rosemary

Combine the oil, lemon juice and seasonings and mix well.

Put the vegetables in a mixing bowl and pour the marinade over. Toss gently and let stand for 1-2 hours, mixing occasionally.

Over a charcoal fire or under a hot broiler, grill the vegetables until the tops begin to blacken. Turn and coat each with a bit of the marinade and cook the second side until beginning to blacken but before burning. Serve hot.

Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.