Grilled Vegetables

Recipe Courtesy of Chef John Brandt-Lee

Ingredients:

  • 2 Italian eggplant, sliced crosswise, ¼ inch think
  • 3 green zucchini, sliced lengthwise, ¼ inch thick
  • 3 squash, sliced lengthwise, ¼ inch thick
  • 2 med red onions, sliced crosswise, ¼ inch think
  • 3 Tbsp Extra virgin olive oil
  • Salt & Pepper, to taste
  • ½ cut of Six year Balsamic vinegar
  • ¼ cup sugar
  • 3 sprigs Fresh thyme
  • 2 cloves garlic, crushed
  • 6 Thick crust bread, grilled
  • 2 cups Ricotta impastata


Directions:

  1. Coat vegetables with oil, salt and pepper.
  2. Put on grill (medium to high heat) and cook on each side, 2 to 3 minutes.
  3. Onions & eggplant make take a few minutes longer.
  4. Remove from heat.
  5. In a small saucepan, combine balsamic vinegar, sugar, garlic, herbs.
  6. Bring to boil.
  7. Reduce to simmer.
  8. Reduce liquid by one-third.
  9. Pour liquid over vegetables.
  10. Marinate for 24 hours.
  11. Serve vegetables at room temperatuire with grilled, thick crust bread topped with ricotta inpastata.


Tip: Reduce amount of time you grill vegetables to 1 - 2 minutes and finish by roasting in oven at 350 degrees for 20 minutes. Vegetables will caramelize and be extra sweet.

 

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