TUSCAN GRILLED SUMMER VEGETABLES
I was amused by an email from my Aussie friend Bee Bradtke of Permaculture: Design Your Paradise. Bee is trying to educate an old fool in the ways of Australian permaculture, which I had never heard of before, but which is something I can highly recommend. Visit her blog…
We discussed the glut of zuchinni and other summer vegetables, and it prompted me to post this great summer recipe to help you unload the bounty of that one single zuchinni plant you just had to have…
TUSCAN GRILLED SUMMER VEGETABLES
1 (1 lb.) eggplant, sliced into 2″
thick rounds
1 white 1/2 lb. eggplant, sliced into
2″ thick rounds
2 summer squash, cut into 2″ thick
slices lengthwise
2 zucchini, cut into 2″ thick slices,
lengthwise
2 patty pan squash, cut into 2″ thick
slices lengthwise
1 tbsp. Kosher salt
3 lg. ripe tomatoes, cut into 2″
thick slices
1 yellow bell pepper, seeded,
deveined, cut into 2″ wide slices
lengthwise
1 red bell pepper, seeded, deveined,
cut into 2″ wide slices, lengthwise
1 med. red onion, peeled, sliced into
1/2″ thick rounds
1 c. coarsely chopped basil
2 c. Tuscan Marinade
–TUSCAN MARINADE:–
1/3 c. red wine
1/3 c. olive oil
1/4 c. balsamic vinegar
2 cloves minced garlic
1 tbsp. grated orange rind
1/2 c. minced age leaves
1/4 c. minced rosemary
1 tbsp. black peppercorns, crushed
Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days. Place eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry, and place into a large shallow glass or ceramic dish. Add remaining vegetables and basil. Cover with marinade. Refrigerate 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes each side. Serves 6 to 8. This marinade is also excellent for chicken and flank steak grilling.
Enjoy…
Charlie~
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