Classic Grilled Vegetables

Servings: 6

Author: Chef James R. Kirkley, IV

Great served hot off the grill, at room temperature, or cold.You can also grill: corn on the cob, leeks, Japanese eggplant and yellow squash. If you also want to grill potatoes,
use par-boiled Red Potatoes and cut into 1′′ slices, leave skins on. Make sure potatoes are dry before adding to marinate.

Ingredients:

• 3 medium, green bell pepper – seeded and quartered
• 4 zucchini – trimmed and sliced lengthwise into quarters
• 1 medium, eggplant – cut 1/4-inch thick
• 12 small, Crimini mushrooms – stems removed
• 1 pound, asparagus – trimmed
• 12 green onions – roots cut off and tops trimmed
• 2 large, red onion – peeled and cut 1/2′′ thick
• 3 large, beef steak tomatoes – cut 1′′ thick
• 1/2 cup, il Fustino Arbequina Extra Virgin Olive Oil
• 1/2 cup, il Fustino Aged Balsamic Vinegar
• kosher salt and freshly ground pepper to taste

Directions:

Prepare all vegetables and place in largest roasting pan you own

Gently toss vegetables with vinegar, olive oil, salt and pepper

Allow vegetables to marinate for 40 minutes, gently tossing every 10 minutes

Heat grill on high

Once hot reduce to medium

Working in batches, grill the vegetables until tender and lightly charred all over.

The key to getting those great grill marks is to not shift the vegetables too frequently once they have been placed on the hot grill

Stress free – these vegetable can be served hot off the grill or at room temperature