Grilled vegetables at room temperature?

[kathleen]

All

I am having our couples book club over for dinner and have planned a meal of summer salads. I really want to serve grilled veggies as they are so beautiful and plentiful this time of year and I am getting tons in my CSA box. However, as I want to enjoy my guests, I want to do as much ahead as possible. Can I grill all the vegetables earlier in the day and either put in the fridge and pull out right ahead of time? I know it seems a silly question but we always eat them hot off the grill so unsure what to do.

Thanks.

Kathleen

 

[orchid]

Oh Ya! Rec: Grilled Tuscan Vegetables...this is delicious and MUST be served at room

temperature! You could use any vegetables that you want and is really better made a day in advance.

Grilled Tuscan Vegetables

Serving Size : 10

Amount Measure Ingredient -- Preparation Method

1 clove garlic -- minced
3/4 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.