VERDURA D'ESTATE ALLA GRIGLIA

(Grilled Summer Vegetables)

INGREDIENTS

2 Cups Extra virgin olive oil
1/4 Cup Balsamic vinegar
2 Tsp. Oregano flakes - dry
1 Tsp. Pepperoncini (optional)
2 Lg. Zucchini squash - green
2 Lg. Round squash - (Rotunda in Italian)
2 Lg. Zucchini squash - yellow
2 Lg. Eggplants
2 Lg. Onions, Red Torpedo ( round if torpedo onions not available)

PREPARATION

Trim the stems off of all of the vegetables. 

Slice all of the vegetables horizontally to their vertical access, thereby cutting rounds.  Make each slice at least 1/2 inch thick.   Combine the olive oil, the Balsamic vinegar, the oregano and salt and pepper to taste in a small stainless steel bowl.  This will be used to brush the vegetables as they are being grilled.

Heavily salt each eggplant slice, and place them in a colander.  Let them exorcise themselves of their bitter juices as you grill the rest of the vegetables.

Heat the grill to an even hot temperature.  (The one we use reads 500 on the external thermometer while we are grilling.) Place a layer of sliced onions and squash on the grill.  Brush the top side with the olive oil mixture. Grill for a minute and turn each slice over.  Oil this side now.  Let each side grill until it is browned to your liking.  Grill all of the vegetables in this way.

By now the eggplants are ready.  Drain them and rinse them well.  Squeeze them gently between paper towels, and then place them on the grill. Brush with the olive oil mixture as before and grill in the same manner as the zucchini.

Once grilled, these vegetables are to ready to eat in a variety of ways.  They can be eaten as is or as follows:  Place a slice of your favorite cheese  on a round, and cover with a second round.  Grill this for a couple of minutes.  Eat while warm.

A pasta sauce can be made from these vegetables in the following manner:

Chop 4 cups of vegetables into large pieces.  Chop 4 plum tomatoes into cubes.    Saute the grilled vegetables and the tomatoes together.  Add a cup of vegetable or chicken broth to the pan.  Simmer for 5 minutes.  Use this as a sauce for rigatoni pasta. 

They can be used as the basis for any number of dishes limited only by the cooks imagination.


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Last updated on:  06/03/99 12:51:04 AM