Grilled old & new world vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Garlic heads, whole & unpeeled |
| 3 | eaches | Red onions, cut lengthwise in half |
| Olive oil, as needed | ||
| Salt & pepper, to taste | ||
| Herbes de Provence, to taste | ||
| 1 | each | Finnochio, thickly sliced, lengthwise |
| 1 | each | Red bell pepper, seeded & quartered |
| 1 | each | Yellow bell pepper, seeded & quartered |
| 2 | mediums | Zucchini, cut into halves lengthwise or thick slice lengthwise |
| 2 | smalls | Yellow squash, cut to thick slices lengthwise, opt. |
| 1 | dash | Balsamic vinegar |
| 4 | eaches | Garlic cloves, chopped |
| 1 | small | Eggplant, cut into thick slices lengthwise |
| 8 | ounces | Sweet potato, blanched, cut in half |
| 4 | eaches | Tomatoes, cut in halves |
| 1 | each | Baguette |
| Garlic cloves, as required | ||
| 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