Grigliata di Verdure
Region: Italy
Category: Vegetables-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
This platter of mixed vegetables, all grilled, is a favorite served with mixed grilled meats. The eggplant slices in particular should have seared black grill streaks. Use them to surround the remaining grilled vegetables decoratively on the serving platter.
Yield: Makes 8 servings
Preparation Time: 1:30 hours
2 medium-size eggplants, sliced lengthwise 1/2 inch thick
2 fennel bulbs (about 1 1/2 pounds total), trimmed of half of their leafy stalks
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
2 large garlic cloves, peeled and finely chopped
3 green bell pepper
3 red bell peppers
3 yellow bell peppers
8 large basil leaves, finely chopped
Salt and freshly ground black pepper
1. Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave them to release their bitter juices for 30 minutes or longer, then pat dry with paper towels.
2. Meanwhile, gently boil the fennel whole in a large saucepan of lightly salted water until it can be easily punctured with a skewer, about 15 minutes. Drain and cut in 1/2-inch-thick slices. If the fennel bulbs are very large, cut the slices lengthwise in half and set aside.
3. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on medium high. While the grill is heating, whisk together a dressing with the olive oil, lemon juice, oregano, and garlic.
4. Grill the bell peppers whole, turning occasionally, until they are blackened all over, about 40 minutes; remove. While the peppers are cooling, grill the eggplants until golden with black grid marks, about 8 minutes on each side.
5. When the peppers are cool enough to handle, peel off the skin and remove the core and seeds. Cut into strips or quarters and arrange attractively on a large platter.
6. Pour the dressing over the vegetables, sprinkle with basil and salt and pepper to taste, and serve at room temperature.
Posted: 01/04/2007
