Grilled Marinated Vegetables (version II)
Slice eggplant, zucchini, and fennel 1/2 inch thick on a bias. Halve the peppers and remove stems and seeds. Salt eggplant generously, let it rest 30 minutes to sweat, rinse and pat dry. Par-boil pealed pearl onions (3 minutes), remove and put on ice or in cold water, pat dry. Combine vegetables and add marinade for at least 45 minutes before grilling.
extra virgin olive oil enough to coat vegetables
salt and pepper
2 medium roma tomatoes, halved and seeded
2 medium eggplants
2 medium zucchini
2 fennel bulbs
1 red bell pepper, skinned (optional cut 1 inch wide
1 green bell pepper, skinned (optional) cut 1 inch wide
1 yellow bell pepper, skinned (optional), cut 1 inch wide
12 pearl onions
18 black greek olives
Arrange overlapping vegetables on a platter with Aioli in the center, add olives and decorate with fresh herbs. Served with French Boule Bread.
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