ANTIPASTO GRILL

serves 8–10
2 globe eggplants, cut crosswise into
slices 1⁄2 inch (12 mm) thick, or 4–6 Asian
eggplants, halved lengthwise
Salt and freshly ground pepper
11⁄2 cups (12 fl oz/375 ml) olive oil
1⁄2 cup (3⁄4 oz/20 g) chopped mixed fresh
herbs, plus extra for garnish
4 cloves garlic, minced, plus 2 or 3 medium
heads, 1⁄2 inch (12 mm) of top trimmed
Balsamic vinegar
2 red bell peppers, seeded and cut
lengthwise into wide strips
2 yellow bell peppers, seeded and
cut lengthwise into wide strips
4–6 mild green chiles, halved lengthwise
and seeded
11⁄2 lb (750 g) asparagus, ends trimmed
2 red onions, quartered
6 green onions, including 2–3 inches
(5–7.5 cm) of tender green tops
2 or 3 yellow squash, halved lengthwise
or thickly sliced and flesh lightly scored
2 or 3 zucchini, halved lengthwise
and flesh lightly scored, or 8–10 baby
zucchini, left whole
4–6 ripe but firm small tomatoes,
halved or left whole
1 cup (6 oz/185 g) mixed oil-cured olives
Place the eggplant slices in a colander,
sprinkle with salt, and let drain.
In a bowl, combine the oil, the 1⁄2 cup
herbs, the minced garlic, 1 Tbsp salt,
and 1 tsp pepper.
Prepare a charcoal or gas grill for directheat
grilling over medium-high heat.
Oil the grill rack.
Set the garlic heads on a piece of foil, and
drizzle each with 1 Tbsp of the herbed oil
and a few drops of vinegar. Season with salt
and pepper and seal the foil tightly. Place the
foil packet near the edge of the grill where
the heat is less intense, and grill until the garlic
is soft and caramelized, 10–12 minutes.
Meanwhile, working in batches, arrange the
eggplant, bell peppers, chiles, asparagus, red
and green onions, squashes, zucchini, and
tomatoes on the grill rack over the hottest part
of the fire. You may have to work in batches
depending on the size of your grill. »—›
Brush the vegetables with the herbed oil and
grill, turning often, until grill marks appear,
about 5 minutes, depending on the type of
vegetable. Move the vegetables to the edge of
the grill where the heat is less intense, and
grill until tender-crisp, about 5 minutes.
Transfer the grilled vegetables to a platter
and garnish with fresh herbs. Serve with
the olives.

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