Italian-Style Grilled Vegetables

Recipe PREP 15 min, plus 1 hr marinating COOK 35 min

Italian-Style Grilled Vegetables

PREP 15 min, plus 1 hr marinating COOK 35 min

Description

Smoky grilled vegetables soak up a flavorful garlic-herb marinade, enhancing their natural sweetness. Perfect as a side or main, this dish is simple, healthy, and bursting with Mediterranean aromas. Grilling preserves more vitamins and minerals than boiling or simmering. A herby-vinegary marinade boosts antioxidants and enhances nutrient absorption.

Ingredients

4 to 6 SERVES

Marinade

3 garlic cloves
2 cups (480 ml) olive oil
2 tsp salt
3 Tbsp (45 ml) red wine or balsamic vinegar
1 handful (8 g) of Italian parsley, chopped
1 sprig rosemary, leaves stripped off the stem and chopped
2 sprigs oregano or thyme or both, leaves stripped off the stems
Freshly ground black pepper

Grilled Vegetables

1 large (780 g) eggplant
2 or 3 (610 g) zucchini or summer squash, or both, about 8 in / 20 cm long
2 or 3 (145 g) portobello mushroom caps
1 large (300 g) onion, cut into thick rounds

Directions

Step 1

Light the grill, let the coals get good and hot, and spread them out into an even layer.
Step 2

Make the marinade: Finely chop or grate the garlic. In a bowl, whisk the garlic with all the other ingredients. Whisk vigorously to combine them. Set aside.
Step 3

Slice the eggplants and squash lengthwise into thin “steaks” about ¼ in (5 mm) thick. Leave the mushroom caps whole. Lightly brush the vegetables with olive oil.
Step 4

Arrange the vegetables on the grill, working in batches if necessary, and leaving them undisturbed until they pick up some serious color from the fire. The squash and onion should get solid grill marks, with some coloration between the lines; the eggplant should get fully brown (not black) between the lines; and the mushrooms should get good dark lines and visibly soften. At this stage they should all be flipped and left again to color appropriately. When they’re done, remove everything from the grill and slice the mushrooms crosswise to about the thickness of the other vegetables.
Step 5

Put each type of vegetable in a bowl and toss it with a generous pour of the marinade, then arrange the slices on a serving platter. Repeat this step with each of the other vegetables, then pour any remaining marinade over the arrangement. Let this sit for at least half an hour before serving, or cover the dish and put it in the fridge overnight. If you do, make sure to let the vegetables come back up to room temperature before serving them the next day. Leftover grilled vegetables make phenomenal sandwiches. Any leftover marinade should be used in vinaigrettes or pasta salads.