Directions for: Grilled Vegetables
Ingredients
1large fennel (anise) bulb, trimmed
2 large red peppers, washed, seeded and cut into 1 inch wedges
2 large yellow peppers, washed, seeded and cut into 1 inch wedges
2 medium zucchini, washed and trimmed
1 large eggplant, washed and trimmed
8 large portabello mushroom caps, brushed clean
1 lb(s) asparagus, trimmed and blanched (454 g)
2 large red onions, peeled and cut into 1 inch thick slices (hold the slices together using tooth picks)
cup extra virgin olive oil (175 ml)
Salt and pepper, to taste
Directions
1. Preheat a grill.
2. Prepare the fennel by splitting in half vertically and leaving the root end intact. Lay one half, cut side down, on a mandoline or ben riner and slice into thin slices. Slice the other half in the same manner. Place the fennel slices in a bowl and drizzle with 1 tbsp extra virgin olive oil. Toss, lay on the preheated grill and season. Cook on one side until good grill marks are made and then turn over and cook in the same manner. The fennel needs to be grilled immediately after slicing as fennel oxidizes when exposed to air. Remove the fennel from the grill and set aside.
3. Place the red and yellow pepper wedges in a bowl and drizzle with 2 tbsp extra virgin olive oil. Lay the pepper wedges on the grill, skin side down, and season. Grill the peppers until they begin to soften and grill marks are visible. Turn over and continue to cook in the same manner. Remove from the grill and set aside.
4. 4.Slice the zucchini lengthwise, using a mandoline or ben riner, into thin slices. Place in a bowl and drizzle with 2 tbsp extra virgin olive oil. Lay the zucchini slices on the grill and season. Grill the zucchini slices until they begin to soften and grill marks are visible. Turn over and continue to cook in the same manner. Remove from the grill and set aside.
5. Prepare and grill the eggplant in the same manner as the zucchini.
6. Brush the portabello mushroom caps with 2 tbsp extra virgin olive oil. Lay gill side up on the grill and season. Grill the mushrooms until a great deal of moisture is present in the gills. Turn the mushroom over and grill for 1 minute longer. Remove from the grill and set aside.
7. Place the blanched asparagus in a bowl and drizzle with 1 tbsp extra virgin olive oil. Lay the asparagus on the grill and season. Grill the asparagus until grill marks are visible. Roll the asparagus over and continue to cook in the same manner. Remove from the grill and set aside.
8. Brush the red onion slices with 2 tbsp extra virgin olive oil and season. Lay on the grill and cook until the onions begin to soften and good grill marks are visible. Carefully, turn the onion slices over and continue to cook in the same manner. Remove the onion slices to a bowl and cover with saran wrap. Let the onions steam from cooking heat for 20 minutes.
9. Decoratively arrange all the vegetables on a large platter and serve. If the vegetables have been prepared in advance and refrigerated allow them to come to room temperature prior to serving. A little balsamic vinegar can be drizzled over the vegetables prior to serving.
See more: Dinner, Vegetables, Side, Lunch, Pepper, Appetizer, Vegetarian, Vegan, Barbeque, Grill, Canada Day, BBQ
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