Grilled Vegetables with Eight-Spice Seasoning – Serve with Zinfandel
Ingredients
3 tablespoons salt
3 tablespoons packed golden brown sugar
2 tablespoons paprika
1 1/2 tablespoons chili
1 tablespoon ground black pepper
2 1/4 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dried basil
Assorted vegetables (such as zucchini, bell peppers, red onions, and large mushrooms)
olive oil
Directions
Combine the first 8 ingredients in the processor. Blend 15 seconds. transfer to small jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.) Prepare barbecue (medium-high heat) or preheat broiler. Cut all vegetables into 1/2-inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.
