2 teaspoons fresh thyme leaves or snipped
chives (optional)
Wash and dry all vegetables except for
onions. Cut potatoes into 1-inch thick lengthwise wedges. Steam
wedges on a rack over boiling water (covered) for 10 minutes
to pre-cook potatoes. Remove potatoes from steam and pat dry
with paper towels.
Prepare remaining vegetables: cut eggplant
lengthwise into 1-inch thick slices; cut zucchini and yellow
squash in half lengthwise; seed and quarter green and red peppers.
Place potatoes and all other vegetables on baking sheets and
brush with olive oil to prevent sticking during grilling. Prepare
grill.
When grill is ready, lightly oil the grill
tray. Place eggplant, squash and mushrooms on the grill crosswise
so they don’t fall through the grill tray.
Place the tomatoes and the peppers in
a wire grilling basket or on a grilling tray suitable for small
foods so they don’t fall through into the grill.
Place garlic heads directly on grill.
With the grill lid closed, grill all vegetables
for 5 minutes. With tongs and a metal spatula, turn the vegetables
and grill the other side, with the lid closed, for another 5-6
minutes. If all vegetables don’t fit on the grill, cook
in batches.
When vegetables are cooked, arrange on
a large serving platter (slice portobello mushrooms if they’re
large). Halve the grilled heads of garlic crosswise, and squeeze
out the soft pulp into a small bowl. Whisk together the balsamic
vinegar and the garlic, then pour over the vegetables.
If not using garlic, just drizzle vinegar
over vegetables. Sprinkle vegetables with the fresh thyme leaves
or chives, if desired.
Serve salad warm or at "picnic"
temperature no need to chill.
Makes 8 servings.
Approximate nutritional analysis per serving:
345 calories, 15 g fat, O mg cholesterol, 90 mg sodium, 7 g protein,
52 g carbohydrates (does not include optional ingredients)
