HEALTHY GRILLING ALTERNATIVES
Chef Jan D’Atri and her Momma, Livia, have been cooking together for years, and their cookbook, Momma & Me & You, features a selection of their favorite authentic Italian recipes from the family’s restaurant in Lake Tahoe, including this deliciously healthy grilled vegetable dish.
Recently, Momma and her sisters went back to visit their hometown of Treviso, Italy. At the Hotel Carlton, they ordered a platter of mixed grilled vegetables and were so impressed that Momma wanted to recreate the dish and share the recipe with the rest of the world. Pulled from their cookbook, Momma & Me & You, this grilled vegetable recipe is simple to prepare, and offers a healthy alternative for cooking on the grill. With a sweet, smoky taste and full of fresh flavors, Verdure alla Griglia can be served hot or cold and is perfect for lunch or dinner along with a platter of imported cheese, crusty bread and, of course, lots of good wine.
Grilling vegetables is not much different from grilling meat. You want to start with a clean grill and cook the vegetables at the proper temperature, keeping in mind that your vegetables will cook faster than meat. Before grilling, brush the vegetables with oil to ensure they won’t stick to the grill and begin. However, it’s important to remember that unlike meat, you should never leave vegetables unattended because they are very time and heat sensitive.
Verdure alla Griglia (Grilled Vegetables)
Yield: 6 - 8 servings
- 1 medium eggplant, skinned and sliced lengthwise
- 2 medium zucchini, cut into 1/4 inch slices, lengthwise
- 1 large red bell pepper, seeded and sliced lengthwise
- 1 large green pepper, seeded and sliced lengthwise
- 1 large onion, sliced into 1/2 inch thick rings
- 1 large portabella mushroom, sliced lengthwise
- 1 head radicchio rosso, cleaned and sliced lengthwise
- 1 cup extra virgin olve oil
- 3 cloves garlic
- 2 tablespoons fresh basil
- 2 tablespoons balsamic vinegar
- 1/4 Marsala wine
- 1/2 lemon, squeezed
- Course salt and fresh ground pepper
In a bowl, cover eggplant with water and lemon juice to avoid turning brown. Set aside. In a blender, combine garlic, basil, balsamic vinegar and Marsala for a dressing. Oil the grill and lay vegetables side by side. On medium-high heat, grill vegetables until tender, basting every few minutes with the dressing.
When done, arrange the vegetables on a large wide platter and season to taste with salt and pepper. Garnish with gresh basil.
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