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.
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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