Monday, July 16, 2012

Grilled Vegetables

Grilled Vegetables



Ingredients:

1 green bell pepper, deseeded and quartered 

1 eggplant, cut crosswise into ½ inch-thick rounds 

1 red bell pepper, deseeded and quartered 

1 yellow squash, cut crosswise on the bias into ½ inch-thick slices 

1 zucchini, cut crosswise on the bias into ½ inch-thick slices

1 tablespoon tarragon, chopped

1 tablespoon thyme, chopped

1 tablespoon basil, chopped 

1 tablespoon red wine, merlot or cabernet

2 tablespoons red wine vinegar or sherry vinegar 

¼ teaspoon fine sea salt 

¼ teaspoon freshly ground black pepper

Preparation:

Preheat grill to high heat.

Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just 
beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant.

Spread out to cool slightly on a large baking sheet.

Roughly chop hot veggies into bite-size pieces.

In a small bowl combine herbs, wine, vinegar, salt and pepper

In a big bowl toss vegetables with mixture of herbs, wine, vinegar, salt and pepper on a large platter.

Serve warm, at room temperature or cold. 

Serve 4.

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