Grilled Vegetables

Vegetable

I like to serve this at room temperature. It keeps a few days in the refrigerator and is also good warmed and tossed with pasta. For lunch, I sometimes just have a dish of these veggies and a roll.

Ingredients

  • Olive oil
  • Salt and pepper
  • 1 head garlic
  • 1 each red, green and yellow bell peppers (add an orange one too if you wish)
  • 1 regular egg plant or two small Japaneses eggplants
  • 3-4 small zucchini
  • 6 medium-size Roma tomatoes
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons chopped fresh basil
  • Salt and pepper, to taste

Directions

Have your charcoal or gas grill ready to go. Cut the top off the head of garlic, drizzle it with olive oil and wrap in aluminum foil. Put it on the grill. (It will take a total of about 30 minutes to grill.)Turn it periodically. Brush the bell peppers with oil. Grill them until they are charred on all surfaces. Remove to a brown paper bag. Peel eggplant if desired and cut into about 1/4 inch thick slices. Brush with olive oil, sprinkle with salt and pepper and grill until lightly browned and tender. Cut the zucchini lengthwise into about 1/4 inch slices. Brush with olive oil, sprinkle with salt and pepper and grill until lightly browned and tender. Brush the tomatoes with olive oil and grill on all surfaces until lightly charred. As vegetables are grilled, remove to a platter to cool. I also sometimes add some green onions, just cleaned and trimmed. When the peppers have had a chance to steam, remove skins and seeds and cut into strips. Cut up the eggplant and zucchini coarsely and put into a large bowl. Add the pepper slices. Remove skin from cooled tomatoes and chop coarsely; add to bowl. Squeeze the garlic from the bulb into a small dish and smash lightly; add to bowl. Add olive oil, red wine vinegar and salt and pepper, to taste. These are aproximate amounts; taste and add more oil or vinegar if needed.

I have the eggplant and zucchini sliced and ready to go before I start grilling.



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Submitted 6/13/05.
Source: My version
Submitted By: Joy Bowers
joybow@mtaonline.com
Grilled Vegetables