Marinated vegetable grill
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fruity olive oil |
| 1 | cup | Dry white wine |
| ½ | cup | Balsamic vinegar |
| 8 | mediums | Garlic cloves; crushed |
| 1 | cup | Coarsely chopped fresh basil leaves |
| ¼ | cup | Fresh rosemary leaves or 2 T. dried |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| 8 | smalls | New red potatoes |
| 1 | bunch | (8) baby carrots (with green tops) |
| 8 | Japanese eggplants; cut in half lengthwise | |
Directions
The Vegetable Grill
Recipe By : Iara Lewin
This is a variation on the The Vegetable Grill recipe in the Silver Palate Good Times Cookbook.
Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and pepper in a bowl. Let stand covered for 1 hour.
Put the potatoes, carrots and eggplants in a large container (with a leakproof top, such as Tupperware).
Pour the oil-wine mixture over the vegetables, cover and shake gently to distribute the marinade.
Marinate the vegetables for several hours, but preferably overnight.
Preheat the oven to 400F.
Remove from marinade (reserve marinade) and spread in a roasting pan.
Roast the vegetables for 1 hour, basting once or twice with reserved marinade.
Test for doneness, adding a few minutes if necessary.
Serves 8.
The original recipe also calls for roasting baby artichokes and large shallots, along with plum tomatoes and Italian frying peppers...also skewering the veggies after roasting, twisting sprigs of fresh rosemary between them.
Posted to JEWISH-FOOD digest V97 #316 by BNLImp <BNLImp@...> on Dec 4, 1997