Tuscan Grilled Summer Vegetables
Submitted by Mark on Wed, 03/13/2013 - 10:54am.
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
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