Tuscan Grilled Summer Vegetables

NY Times (5/31/92)

Ingredients

  • 1 eggplant, 1 pound, sliced into 2-inch-thick rounds
  • 1 white eggplant, 1/2 pound, sliced into 2-inch-thick rounds
  • 2 summer squash, cut into 2-inch-thick slices, lengthwise
  • 2 zucchini, cut into 2-inch-thick slices, lengthwise
  • 2 patty pan squash, cut into 2-inch-thick slices
  • 1 tablespoon kosher salt
  • 3 large, ripe tomatoes, cut into 2-inch-thick slices
  • 1 yellow bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
  • 1 red bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
  • 1 medium red onion, peeled, sliced into 1/2-inch-thick rounds
  • 1 cup coarsely chopped basil
  • 2 cups Tuscan marinade (see below) 

Preparation

1.
Put eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry and place in a large, shallow glass or ceramic dish. Add the remaining vegetables and basil. Cover with the Tuscan marinade. Refrigerate for 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes per side.
YIELD
Four to six servings

Tuscan Marinade

 

Ingredients

 

  • 1/3 cup red wine
  • 1/3 cup olive oil
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon grated orange rind
  • 1/2 cup minced sage leaves
  • 1/4 cup minced rosemary leaves
  • 1 tablespoon black peppercorns, crushed

 

Preparation

1.    Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 3 days.

YIELD

One cup