Grilled Old & New World Vegetables Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 each: Garlic heads, whole &
-- lengthwise or thick slice,
-- unpeeled,
-- lengthwise,
3 each: Red onions, cut lengthwise
2 small: Yellow squash, cut to thick
-- in half,
-- slices lengthwise, opt.
Olive oil, as needed
1 dash: Balsamic vinegar,
Salt & pepper, to taste
4 each: Garlic cloves, chopped
Herbes de Provence, to taste
1 small: Eggplant, cut into thick
1 each: Finnochio, thickly sliced,
-- slices lengthwise,
-- lengthwise,
8 ounce: Sweet potato, blanched, cut
1 each: Red bell pepper, seeded &
-- in half,
-- quartered,
4 each: Tomatoes, cut in halves
1 each: Yellow bell pepper, seeded &
1 each: Baguette,
-- quartered,
Garlic cloves, as required
2 medium: Zucchini, cut into halves
Pesto, as required
Directions:
Put garlic & onions into a bowl & toss with several tb of olive oil.
Season with salt & pepper & herbes de Provence. Leave to marinate
for 1 hour.
Dress finocchio, peppers, zucchini & squash with several spoonfuls of
olive oil, vinegar, half the chopepd garlic plus salt & pepper to
taste. Leave to marinate for at least 1 hour.
Brush the eggplant slices, sweet potatoes & tomatoes with olive oil &
the rest of the garlic. Season with salt & pepper & leave to
marinate for at least 1 hour.
When ready to cook, grill the vegetables using a piece of foil over
the grilling grid to prevent the vegetables falling through onto the
coals. It also saves the juices.
Toast the bread in slices on the grill, brush them with olive oil &
rub cut garlic over them. Spread with the pesto. Serve with the
vegetables.
VARIATION: Give the vegetables a Mexican flavour by serving with a
simple sauce of chopped cilantro, lime juice, chopped jalapeno mixed
with some olive oil.
Marlena Spieler, "The Flavor of California"
Submitted By MARK SATTERLY On 05-09-95
Source from luhu.jp
Season with salt & pepper & herbes de Provence. Leave to marinate
for 1 hour.
Dress finocchio, peppers, zucchini & squash with several spoonfuls of
olive oil, vinegar, half the chopepd garlic plus salt & pepper to
taste. Leave to marinate for at least 1 hour.
Brush the eggplant slices, sweet potatoes & tomatoes with olive oil &
the rest of the garlic. Season with salt & pepper & leave to
marinate for at least 1 hour.
When ready to cook, grill the vegetables using a piece of foil over
the grilling grid to prevent the vegetables falling through onto the
coals. It also saves the juices.
Toast the bread in slices on the grill, brush them with olive oil &
rub cut garlic over them. Spread with the pesto. Serve with the
vegetables.
VARIATION: Give the vegetables a Mexican flavour by serving with a
simple sauce of chopped cilantro, lime juice, chopped jalapeno mixed
with some olive oil.
Marlena Spieler, "The Flavor of California"
Submitted By MARK SATTERLY On 05-09-95
Source from luhu.jp