Grilled Tuscan Vegetables

orchid

Well-known member
Grilled Tuscan Vegetables

Serving Size : 10

Amount Measure Ingredient -- Preparation Method

1 clove garlic -- minced3/4 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon dried oregano

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper

3 small eggplant

3 small zucchini

3 small red bell peppers

3 small yellow bell peppers

Place first 7 ingredients in a small bowl and mix well.

Cut each eggplant and zucchini lengthwise in half. Cut each pepper lengthwise in half; discard seeds.

Preheat broiler. Arrange vegetables, cut side down in broiler pan and brush with 1/3 cup of dressing. Broil vegetables 7 minutes. Turn; brush with 1/3 cup dressing. Broil 8 to 10 minutes until fork-tender. Remove vegetables to bowl. Pour dressing from pan and remaining dressing to coat well. Refrigerate at least 4 hours to blend flavors, stirring occasionally. Bring to room temperature and drain before serving.

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NOTES : May be prepared 1 day in advance.

 
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