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Grilled Vegetable In The Style Of Santa Margherita |
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Serves: 8 Print this RecipeITALY Special Equipment: Vegetable Grate (optional) After two grueling weeks on the barbecue trail, the town of Santa Margherita on the Italian Riviera appeared like an oasis in the desert. Imagine a spectacularly craggy cove surrounding a harbor filled with bobbing yachts and fishing boats. Trompe l’oeil painted houses. Cafés crowded with chic young Italians. Come lunchtime, it was impossible to ignore a buffet served on a bluff overlooking the bay-especially the centerpiece of that buffet, an enormous platter of grilled vegetables. In keeping with the Italian understatement when it comes to grilling, the vegetables were cooked without the benefit of a marinade and with only a drizzle of olive oil and squirt of lemon juice by way of a sauce. But I guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a prettier platter. Use the following ingredient list as a starting point, substituting whatever vegetables look freshest. 2 red bell peppers, medium 2 yellow peppers, bell, , medium 2 Belgian endives 1 pound mushrooms, white, or cremini, stemmed, caps wiped clean with dampened paper towels 4 eggplant, small, or zucchini 1/2 cup olive oil, extra-virgin Salt, coarse (kosher or sea) and freshly ground black pepper, to taste 1 pound asparagus spears, thick, fibrous ends removed 8 tomatoes, fresh, ripe 2 tablespoons balsamic vinegar, (optional) 8 lemons wedges, for serving 1. Preheat the grill to high. 2. Stem, halve, and seed the bell peppers, then cut each half into 3 lengthwise strips. Cut the endives lengthwise in quarters, leaving the stem ends attached. Cut the mushrooms in half and the eggplants or zucchini in half lengthwise. 3. When ready to cook, preheat a vegetable grate (if using) for 5 minutes. Lightly brush the bell pepper pieces with olive oil, season with salt and black pepper, and arrange on the hot grate. Grill until lightly charred on both sides, leaving the skins intact, 4 to 6 minutes per side. Transfer to a platter. Oil, season, and grill the endive, asparagus, tomatoes, porcini, and eggplants the same way. Each vegetable should be nicely charred on the outside and soft and tender inside; depending on the vegetable, this will take 3 to 6 minutes per side. Brush all the vegetables lightly with oil and season with salt and pepper once or twice as they cook. 4. Arrange the grilled vegetables in rows on a platter, varying color and shape. Drizzle the remaining oil on top of the hot vegetables and let cool. 5. Just before serving, season the vegetables again with salt and pepper. If you like, drizzle a little balsamic vinegar on top. Serve lemon wedges on the side for squeezing over the vegetables. Serves 8 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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