Ingredients:
2 red bell peppers
2 yellow bell peppers
2 red onions
2 globe eggplants, (that's the round ones not the long skinny ones)
4 small yellow squash
4 small zucchini
2 pounds asparagus
2 pounds cherry tomatoes
Basil oil
1 cup basil, leaves, fresh
1 cup extra virgin olive oil, to taste
Directions:
Basil oil: In a blender combine the basil and the extra virgin olive oil. Season with salt and pepper and whiz until smooth.
- Preheat the grill to medium-high.
- Cut the sides off the peppers - remove the ribs, core, and any seeds.
- Peel the outside paper from the onions, cut off the ends, and slice into 1/2-inch-thick rounds.
- Remove the ends from the eggplants, then cut into 1/2-inch thick rounds.
- Remove the ends from the squash and zucchini, then cut lengthwise into 1/2-inch-thick slices.
- Cut about 1/2 inch from the tough ends of the asparagus (or is it asparagi?).
- Place all the veggies on a baking sheet, brush all sides lightly with basil oil, and season with salt and pepper.
- Grill (see BTW) until marks appear, turning as necessary. Brush with the basil oil again as they come off the grill.
- Serve with pretty much anything.
Note: Grill the veggies in the order they are on the ingredient list. The peppers will take the longest and the tomatoes the least. You’re trying to keep them crisp/tender - not mushy, but not too hard either.
Level of Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 to 20 minutes
Source: foodrepublic.com via Brooke on Pinterest
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