Mixed Grilled Vegetables
w/ warm Balsamic Dressing
3 large cloves garlic, thinly sliced
2 T olive oil
1/3 cup balsamic vinegar
1 T dark brown sugar
2 large bell peppers, any color
1 large eggplant or 3 Japanese eggplants, cut in one inch thick rounds
1 large zucchini, halved length wise
1 jalapeno chili pepper, cut tops off and remove seeds and veins
1 Pasilla pepper
1 Banana pepper
1 large red onion, cut in ½ inch thick slices
1 small head broccoli, separated in sections for grilling
salt and pepper to taste
2 T fresh basil leaves, finely chopped
1 T dried oregano
2 T parsley, fresh if you have it or 1 T dried, (optional)
2 T pine nuts or some other nut or seed, such as slivered almonds or sunflower seeds
In a medium skillet over very low heat, slowly cook the garlic in the oil until barely colored, about 5 min. Remove from the heat and cool slightly. Add the vinegar and return to medium heat. Stir in the brown sugar and let the mixture bubble slowly for 1 minute. Set aside.
Preheat the grill to medium-high heat. Grill the all the peppers and chili’s whole, turning several times with tongs, until the skins are blistered and charred on all sides, about 15 min. Transfer to a medium bowl, cover with lid or plastic wrap, and set aside to steam. When the skins are loosened, remove them, then core and seed the peppers.
Brush the remaining vegetables with some of the dressing and season with salt and pepper, grill until tender, turning once, as each becomes tender, transfer to a cutting board.
Cut the vegetables into large bite-size pieces and place in a large bow. While still hot, toss with the remaining dressing and the herbs and nuts or seeds. Serves 6