Ingredients
1-2 medium-sized vegetables of each of the following:
Zucchini, Carrots, Eggplant, Sweet White Onion, Brussel Sprouts & Artichoke. (Or other firm veggies of your choice).
4 Cups ice water
1/4 Cup fresh lemon juice (1-lemon)
2T sea salt
1/8 Cup Apricot Oil
1/4 cup Rice Vinegar or Balsamic
1T Coarsely Ground Black Pepper
1T fresh Thyme, Marjoram or Lavendar
Optional - Sesamee, Flax or Caraway seeds
Preparation
Slice each vegetable lengthwise, approx. 1/8" thick. Fill a deep bowl or pot with 4cups cold ice water, 1/4cup fresh lemon juice & 2T sea salt. Place vegetables to soak in water for approx. 10 min. Remove from water and pat dry. Arrange veggies on cookie sheet in single layer. Mix together; 1/8 Cup Apricot Oil, 1/4 Rice Vinegar or balsamic, the fresh herbs and coarse ground black pepper to taste. Brush or spray both sides of Vegetables and place on grill or under broiler for approx. 6-8 minutes @ medium flame and turning only once. (For extra crunch, sesamee, flax or caraway seeds may be added for the last 1-2 minutes of cooking time).
