2 yellow squash, cut into 1/4 inch strips
2 zucchinis, cut into 1/4 inch strips
Green beans
Portobello mushrooms, cut into 1/4 slices
Two small Japanese eggplants
Baby carrots, with greens cut to 1/2 inch
2 Vidalia onions, cut into 1/2 pieces, toothpicked to hold together
1 red pepper, cut into fourths; seeds, ribs, and stem removed
1 yellow pepper, cut into fourths; seeds, ribs, and stem removed
3 large potatoes, parboiled and halved
1 bunch asparagus stalks, peeled, woody section removed
1/2 cup olive oil
2 tablespoon minced garlic
1/4 teaspoon sea salt
Pepper, as needed
Marin
Juice from 1 1/2 lemons, plus zest from 2 lemons
Chopped Italian parsley (Giada De Laurentiis uses basil with more flavour)
4 tbl Parmesan
Cut eggplants, squash, zucchini into 1/4 “ slices. Soak skewers and toothpicks thoroughly so the don’t burn away as you cook. (Recommend 3 hours) Skewer or toothpick onions, potato every 1/4 inch starting 1/8 of an inch from the outside edge. Make horizontal cut between skewers or toothpicks. If using skewer, sharpen them first so the spear easily. Use steel skewers for the peppers like shiskabobs.
Marinate all the vegetables in a mixture of Marin, lemon juice, lemon zest, 1/4 cup olive oil.
Marinate for at least 40 minutes.
Grill on high heat until done on both sides. Put peppers on first, 10 minutes later, do the other vegetables. When done, move to a platter. Carrots cook first due to their sugars, let them be a little al dente.
Stay on top of it, everything cook fast, that the toughest thing about this recipe.
Salt and pepper, Parmesan and little parsley, and a squeeze of lemon finish them off to serve.
Note:
1. Mose Coleman, a Georgia farmer in the spring of 1931, planted onion that were surprizingly mild and sweet. Due to his fortitude, in spite of the depression, both the popularity and sales of the Vidalia onion grew into the official state vegetable of Georgia.
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