Ingredients 4 peppers, red bell 2 large onions, root end, in tact peeled and cut into 3" wedges, 2 1/2 tablespoons olive oil 1 large eggplant, halved lengthwise 3 zucchini, cut 1/2x1/2x6" 2 large tomatoes, firm 3 cloves garlic, peeled and chopped 3 tablespoons chopped fresh herbs, basil, rosemary,thyme 1/4 cup balsamic vinegar, optional Salt Pepper, freshly ground 1 cup parmesan cheese, freshly grated
Instructions Prepare grill. Brush peppers and onions with a little oil, place cut side down on grill and cook until peppers are black and charred and onions are browned or blackened and soft inside. Remove peppers from grill and place in a plastic bag to steam off the skin. Remove onions to a large mixing bowl. Brush cut side of eggplant with oil, place cut side down on grill and cook until lightly browned and tender but not charred. Remove and add to bowl with the onions. Brush zucchini with oil and add to grill, cooking until light brown, taking care they don't fall thru the grill. Remove and add to bowl. Brush tomato halves with oil, place on grill cut-side down and cook until tender but not mushy. Remove, cut into wedges and add to bowl. Remove red peppers from plastic bag, peel and seed them and cut into 1/2" strips. Add to bowl. Add the garlic, herbs, vinegar, salt and pepper and cheese if desired. Toss and serve at room temperature.
Description
Very nice assortment of vegetables.
Notes Can be made in advance as it stays well in refrigerate and tastes even better as it sits in the dressing.
Wonderful buffet dish. Looks very pretty in glass bowl.
Source Nathalie DuPree
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