Farmer’s Market Grilled Medley

Posted Friday, July 8, 2011

Ingredients & Directions

INGREDIENTS:
2 each - red, green and orange bell peppers, left whole
4 mild to semi-hot banana peppers
3 or 4 garlic cloves, cut in half and lightly crushed
2 medium sized purple eggplants, peeled and cut crosswise into slices 3/4-inch thick
Freshly grated Locatelli romano cheese
3 zucchini or summer green scallopini squash, cut crosswise into slices 3/4-inch thick
2 jumbo sweet onions, peeled and cut into slices about 1-inch thick (see cook’s notes)
3 yellow summer squash, cut lengthwise into plank slices 3/4-inch thick
Fresh basil leaves, finely minced
Leaves of fresh basil, sprigs of rosemary
Fine quality olive oil
Granulated sugar
Sea salt and freshly ground black pepper

PREPARATION:
You will need a grill basket for some of these ingredients.  Take your time and don’t feel compelled to cook everything at once - the dish is served at room temperature, or chilled.  If you wish, use the oven broiler in place of a grill.

Prepare the grill:  Build a charcoal fire (the coals are ready when they’re glowing red hot and covered with white ash) or heat the gas grill to medium-hot.

Char, steam, peel the peppers: Place peppers directly over glowing coals or gas grill and char, turning occasionally, until skin is blackened on all surfaces.

Immediately transfer the peppers to a paper bag or heavyweight plastic bag and seal; let stand 15 to 20 minutes, allowing steam to accumulate and loosen the skin.  Remove from bag and, using the tip of a sharp knife, peel and discard any tough or blackened skin.  (Do not peel under running water; that wash away flavor.)

Dress the peppers:  Core, seed then cut each bell pepper into 4 to 6 wedges.  Core, seed and cut each banana pepper lengthwise into halves or quarters.  Arrange peppers on a plate.  Drizzle with extra-virgin olive oil, then garnish with lightly crushed cloves of garlic or a few thin slices of fresh garlic before sprinkling with salt and freshly ground black pepper.  (The garlic will be removed and discarded.  Leave them visible for easy elimination.) Cover loosely and refrigerate or let stand up to two hours.

Grill, season the squashes:  Lightly brush the zucchini and summer squash with olive oil, place on grill and sear one side (2 or 3 minutes) then turn and continue grilling until tender, turning occasionally.  Remove to a plate or platter; brush lightly with oil, sprinkle salt and freshly ground black pepper, then sprinkle generously with minced fresh basil.  Cover loosely and refrigerate.

Grill the onions:  Lightly brush onions with olive oil and place in a grill basket over hot grill.  Cook, tossing occasionally, until onions are tender, about 10 to 20 minutes, depending upon heat and thickness of slices.  Towards the end of cooking time sprinkle lightly with sugar, then salt and pepper.  Remove to a plate or platter and set aside.

Grill the eggplant:  Brush both sides of eggplant with olive oil.  Bear in mind that, since the porous eggplant will quickly absorb any oil used, one generous coating per side will be enough.  Place eggplant on the hot grill directly over the glowing coals or flame and let one side sear (typically in 1 to 3 minutes or so) then turn using tongs or a spatula, then sear the other side.  Continue cooking until the eggplant is tender, evenly browned and cooked through, usually 5 to 10 minutes, depending upon the intensity of heat.  Transfer to a warmed plate or platter and dust lightly with grindings of fresh pepper and douse generously with Locatelli cheese.  Cover loosely with plastic and set aside.

PRESENTATION:
If you prefer to serve this at room temperature (the flavors are better) remove any previously chilled vegetables from the refrigerator about an hour before assembling the platter.  Arrange decoratively on an oversized platter.  If you wish, you can integrate other nibbles (olives, stuffed grape leaves, cheeses) into the presentation.  If desired, drizzled peppers, squash and/or onions lightly with a little additional olive oil.

Check for seasoning.  Garnish platter with leaves of fresh basil and/or sprigs of rosemary or other fresh herbs.  Serve at room temperature, or cover and refrigerate, then serve chilled.

Serves 8 to 12

Submitted by:
Joe Crea
Food and Restaurants Editor, The Plain Dealer

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