Grilled old & new world vegetables

6 servings

Ingredients

Quantity Ingredient
6 eaches Garlic heads, whole & unpeeled
3 eaches Red onions, cut lengthwise in half
Olive oil, as needed
Salt & pepper, to taste
Herbes de Provence, to taste
1 each Finnochio, thickly sliced, lengthwise
1 each Red bell pepper, seeded & quartered
1 each Yellow bell pepper, seeded & quartered
2 mediums Zucchini, cut into halves lengthwise or thick slice lengthwise
2 smalls Yellow squash, cut to thick slices lengthwise, opt.
1 dash Balsamic vinegar
4 eaches Garlic cloves, chopped
1 small Eggplant, cut into thick slices lengthwise
8 ounces Sweet potato, blanched, cut in half
4 eaches Tomatoes, cut in halves
1 each Baguette
Garlic cloves, as required
Pesto, as required

Directions

Put garlic & onions into a bowl & toss with several tb of olive oil.

Season with salt & pepper & herbes de Provence. Leave to marinate for 1 hour.

Dress finocchio, peppers, zucchini & squash with several spoonfuls of olive oil, vinegar, half the chopepd garlic plus salt & pepper to taste. Leave to marinate for at least 1 hour.

Brush the eggplant slices, sweet potatoes & tomatoes with olive oil & the rest of the garlic. Season with salt & pepper & leave to marinate for at least 1 hour.

When ready to cook, grill the vegetables using a piece of foil over the grilling grid to prevent the vegetables falling through onto the coals. It also saves the juices.

Toast the bread in slices on the grill, brush them with olive oil & rub cut garlic over them. Spread with the pesto. Serve with the vegetables.

VARIATION: Give the vegetables a Mexican flavour by serving with a simple sauce of chopped cilantro, lime juice, chopped jalapeno mixed with some olive oil.

Marlena Spieler, "The Flavor of California" Submitted By MARK SATTERLY On 05-09-95

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