Grilled vegetable platter

4 servings

Ingredients

Quantity Ingredient
¾ cup Olive oil
¼ cup Fresh lemon juice
2 tablespoons Chopped fresh oregano leaves or 2 tsp dried
4 eaches Baby eggplants, about 3 ounces each, cut lengthwise in half
4 eaches Jumbo mushrooms
1 each Very large Spanish onion, about 1 lb, peeled and cut crosswise into 4
Thick slices
4 mediums Sized bell peppers (red, yellow, green, or a
1 each Clove garlic, crushed
1 teaspoon Grated lemon peel
1 teaspoon Freshly ground black pepper
½ teaspoon Salt combo....cored,
Halved, and seeded.)
4 mediums Sized ears corn, each 6-7 inch long, in husks
8 eaches Ounces large fresh spinach leaves, well rinsed and drained
Margarine or butter, optional
Salt and pepper, optional

Directions

MARINADE

VEGETABLES

In 13x9x2 inch glass baking dish, using wire whisk or fork, beat marinade ingredients to mix well. Add eggplant halves and mushrooms, turning to coat with marinade; set aside. Fill 6 quart saucepot ⅓ full of water; bring to boil over medium high heat; reduce heat to low. Slip onion slices into water, taking care not to break into rings. Add pepper halves, simmer, covered, 5-7 minutes until just crisp-tender. Using slotted spoon, carefully remove begetables to baking dish with marinade; turn gently to coat. Refrigerate at least 1 hour hour and up to 24 hours, turning vegetable occasionally.

About 45 minutes before serving time, prepare fire in grill placing rack 5-6 inches above coals. Remove outer husks from corn, leaving 2-3 inmost layers. Pull these layers back and remove all silk; sprinkle ears with water. Wrap ears in spinach leaves to cover completely; replace corn husk layers to cover and hold spinach in place. Sprinkle leaves with additional water; wrap and seal each ear in foil. When coals are white hot, place corn in center of grill rack; cook 20 minutes, turning frequently. Halfway through cooking time; drain eggplant and other vegetables, reserving marinade; arrange around corn on grill rack. Cook vegetables 10 minutes until tender and lightly charred, turning occasionally and brushing with marinade. Carefully remove foil from corn; peel back husks. Rub ears lightly with margarine, if desired; sprinkle with salt and pepper.

Place corn in center of large platter; surround with remaining grilled vegetables. Makes 4-6 servings. Origin: Redbook, August 1992 Shared by: Sharon Stevens ++_ End Stevens Recipe ++- Submitted By SHARON STEVENS On 03-28-95

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