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Serves
6
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This is a wonderful accompaniment to meat
dishes, and can also be a great centerpiece for a lunch or
a vegetarian meal. Almost any vegetable in season is suitable
for this dish and you can also grill small heads of bitter
salad greens. The sauce is optional.
Note:If portabello mushrooms are
not available use any wild
or brown mushrooms.
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1large
russet potato, sliced very thinly |
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4
red, yellow or purple capsicums, sliced in |
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quarters,
seeds and membrane removed |
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6
long Asian eggplant, white or purple, sliced |
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like
a fan, leaving the stem end attached |
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12
jumbo green asparagus, stems peeled |
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2
red onions, sliced in ½ inch circles |
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4
portabello mushrooms, cleaned, sliced in |
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half |
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4
zucchini sliced lengthwise |
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3
small heads of tender radicchio, sliced in |
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half |
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| Marinade
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½
cup extra virgin olive oil |
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juice
of one lemon, squeezed and |
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strain
the seeds |
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2
cloves garlic, pressed |
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salt
and pepper to taste |
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Slice
all of the vegetables and put them in a shallow, glass baking dish
or stainless steel bowl. Pour the marinade over all and marinate
for 1-2 hours. Meanwhile light a fire in your charcoal grill and
allow the coals to burn for about 30 minutes. When the coals are
ready, place the vegetables on the grill in the order of cooking
time. Begin with the sliced red onions, peppers and the potato and
finish with the zucchini. As the vegetables cook, remove them to
a platter and keep warm in the oven. Before serving pour a small
amount of the Gorgonzola sauce over all.
Gorgonzola Sauce
Whip
together in a bowl, equal parts of heavy cream and softened Gorgonzola
cheese. When well blended pour a small amount of the sauce over
the warm vegetables before serving.
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