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Grilled Vegetables with Tomato Oil
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
8
2 sweet onions, peeled
3/4 lb eggplant
2 or 3 zucchini
2 or 3 bell peppers
2 Portobello mushrooms
1/3 cup olive oil
3 Tbsp sun-dried tomatoes packed in oil, minced
Salt
Pepper
Method/Steps
1. Cut onions crosswise in 3/4 inch thick slices. Run a slender skewer across and through the centre of each slice to hold the rounds flat and secure; put as many slices on the skewer as will fit.
2. Rinse eggplant, discard stem and cut crosswise into 3/4 inch thick rounds Thread on skewers as for the onions.
3. Rinse zucchini, trim ends, and cut crosswise into 3/4 inch thick rounds. Thread on skewers as for onions.
4. Rinse peppers, cut into quarters lengthwise, stem and seed. Thread thin skewers through the centre of slices, leaving about 1/4 inch between pieces.
5. Brush any dirt off mushrooms. Trim stems.
6. Mix olive oil and tomatoes. Brush mixture onto vegetables.
7. Set all vegetables on a grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 10 minutes. Transfer to a platter as they are cooked.
8. Slice mushrooms. Remove vegetables from skewers. Add mushrooms to platter. Season with salt and pepper. Serve hot or at room temperature.