Grilled Vegetable Platter
This recipe is a simple take on my obsession with grilled vegetables. The smoky taste combined with the fresh veggies brings to life my summer affection.
6 servings
6 brussel sprouts, cut in half
1 fennel bulb, cut to ¼” thick slices
6 cauliflower florets
1 red bell pepper
6 small carrots
10 cipollini onions, trimmed and peeled
2 green zucchini
10 baby yellow squash
1 small size Italian eggplant
3 plum tomatoes
4 tablespoons olive oil
1 tablespoon salt
1 teaspoon freshly ground black pepper
Put the cipollini onions to boiling water. Remove them after 30 sec. Place them in a plate. Once the onions are cool enough to handle easily remove outside peel.
Trim top of eggplant and cut lengthwise into 1/2” slices.
Put all vegetables in a large plastic zip bag, add already mixed olive oil with salt and black paper and turn to coat well. Marinate for 15 min at room temperature.
Heat the grill.
Place the vegetables flat, leaving 1” distance between them and then grill them for 7-10 min each side.
When done, transfer the peppers and tomatoes to a pot, leaving the lid on until they are cool enough to peel the skin off.
Arrange the veggies on a platter and just before serving, pour some aged balsamic vinegar mixed with fresh basil & parsley.
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