An assortment of grill-roasted vegetables are served drizzled with a spicy garlic-tomato vinaigrette.

Roasted Vegetables

4 sun dried tomatoes, chopped (in oil)
1/4 cup red wine vinegar
9 cloves garlic, smashed
1/2 cup olive oil (and some for brushing)
1/4 teaspoon red pepper flakes
Salt optional to taste
Black pepper, freshly ground to taste
2 portobello mushrooms, cleaned and stems removed
2 leeks (bulbs of young slender leeks)
1 yellow squash, sliced or use 1 zucchini, sliced
1 red pepper, seeded and sliced
1 eggplant, sliced
1/4 cup olive oil
Salt optional to taste
Black pepper, freshly ground to taste

1. Place tomatoes, vinegar and garlic in a blender and blend until smooth. Slowly add half the olive oil until emulsified. Season with salt and pepper to taste.
2. Preheat grill.
3. Cut eggplant crosswise into 1/4-inch thick slices. For globe eggplant, place slices in a colander and salt liberally to draw out moisture. Rinse with water and pat dry with paper towels. If using slender eggplants, no salting is required.
4. Slice the remainder of the vegetables and brush with olive oil and season with salt and pepper to taste.
5. Grill until cooked through approximately 10 to 12 minutes (eggplant may take longer).
6. Arrange on a platter and drizzle with tomato vinaigrette.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.