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
- 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.
- Preheat grill.
- 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.
- Slice the remainder of the vegetables
and brush with olive oil and season with salt and pepper to taste.
- Grill until cooked through approximately
10 to 12 minutes (eggplant may take longer).
- 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.
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