Salad & Other Things: with Sumo Salad
Tuscan Grilled Vegetables
Hi everyone again. After an amazing holiday away, we are delighted to share with you this incredible recipe from the Tuscany region of Italy. While we sat in this beautiful restaurant lapping up the atmosphere, we were inspired by this delicious array of grilled vegetables that was served to our table. After taking a photo and then proceeding to devour the plate-full, we were just in awe at the flavours we were tasting in our mouths. As the chef was doing the rounds of the restaurant, we were cheeky enough to ask for the recipe, and were surprised when he shared the ingredients with us. Of course, we are in the middle of summer back here and you may not feel inspired to be grilling vegetables, but this really is worth a try – even if you save it for the colder months! However all these vegetables are cheap and readily available so you could marinate them now for the winter months. Still, we ate ours with a side of salad to add some crunch to our palate. What a healthy and flavoursome dish- and why not bring it to New Zealand! It was an incredible holiday, thanks to Stu’s Mum, who was getting all the family together for her 80th. What a treat for the four of us to get to England, France and Italy!
3 red bell peppers, seeded and halved
3 zucchini sliced lengthwise into ribbons (try using a potato peeler)
1 artichoke divided and sliced
1 eggplant, sliced lengthwise
12 button mushrooms
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the zucchini, eggplant,artichoke, and mushrooms; 4 minutes for the green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
All these vegetables are cheap and readily available so you could marinate them now for the winter months.