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Category: Sides
Prep Time: Cook Time: Total Time:
2 large red or yellow sweet peppers
1 small, firm eggplant
4 small zucchini
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil plus extra for brushing
2 garlic cloves, finely minced
Salt and freshly ground pepper to taste
8 to 10 fresh basil leaves, finely shredded, or 1 tablespoon
Finely chopped fresh parsley
Directions:
Roast peppers over an open flame or under the broiler until skin is dark brown and blistered.
Place peppers in a large plastic or brown paper bag and set aside 5 to 10 minutes.
Peel peppers.
Cut in half and remove pith and seeds.
Cut peeled peppers into large strips and place them slightly overlapping in a large, shallow serving dish.
Cut off the ends of the eggplant and cut eggplant lengthwise into 1/2-inch thick slices.
Place slices in one layer on a large tray or dish, sprinkle with salt and let stand about 30 minutes.
Pat dry with paper towels.
Cut ends off zucchini and slice in half lengthwise.
Preheat the broiler or the grill.
Brush the eggplant and zucchini lightly with olive oil and place them under the broiler or on the grill until they are golden on both sides.
Place them in the dish alongside the peppers.
In a small bowl combine the vinegar, garlic, the 1/2 cup olive oil, salt, pepper and basil and mix well to combine.
Taste and adjust the seasoning.
Pour the dressing over the vegetables, leave at room temperature 30 to 40 minutes and serve. Makes 4 servings.
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GRILLED MARINATED VEGETABLES
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Category: Sides
Prep Time: Cook Time: Total Time:
2 large red or yellow sweet peppers
1 small, firm eggplant
4 small zucchini
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil plus extra for brushing
2 garlic cloves, finely minced
Salt and freshly ground pepper to taste
8 to 10 fresh basil leaves, finely shredded, or 1 tablespoon
Finely chopped fresh parsley
Directions:
Roast peppers over an open flame or under the broiler until skin is dark brown and blistered.
Place peppers in a large plastic or brown paper bag and set aside 5 to 10 minutes.
Peel peppers.
Cut in half and remove pith and seeds.
Cut peeled peppers into large strips and place them slightly overlapping in a large, shallow serving dish.
Cut off the ends of the eggplant and cut eggplant lengthwise into 1/2-inch thick slices.
Place slices in one layer on a large tray or dish, sprinkle with salt and let stand about 30 minutes.
Pat dry with paper towels.
Cut ends off zucchini and slice in half lengthwise.
Preheat the broiler or the grill.
Brush the eggplant and zucchini lightly with olive oil and place them under the broiler or on the grill until they are golden on both sides.
Place them in the dish alongside the peppers.
In a small bowl combine the vinegar, garlic, the 1/2 cup olive oil, salt, pepper and basil and mix well to combine.
Taste and adjust the seasoning.
Pour the dressing over the vegetables, leave at room temperature 30 to 40 minutes and serve. Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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