1large eggplant or 3 Japanese eggplants,cut in one inch thick rounds
1large zucchini, halved length wise
1jalapeno chili pepper, cut tops off and remove seeds and veins
1 Pasilla pepper
1Banana pepper
1large red onion, cut in ½ inch thick slices
1small head broccoli, separated in sections for grilling
salt and pepper to taste
2tbspfresh basil leaves, finely chopped
1tbspdried oregano
2tbspparsley, fresh if you have it or 1 T dried, (optional)
2tbsppine nuts or some other nut or seed, such as slivered almonds or sunflower seeds
1
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.
2
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.
3
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.
4
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
Ingredients
3large cloves garlic, thinly sliced
2tbspolive oil
⅓cupbalsamic vinegar
1tbspdark brown sugar
2large bell peppers, any color
1large eggplant or 3 Japanese eggplants,cut in one inch thick rounds
1large zucchini, halved length wise
1jalapeno chili pepper, cut tops off and remove seeds and veins
1 Pasilla pepper
1Banana pepper
1large red onion, cut in ½ inch thick slices
1small head broccoli, separated in sections for grilling
salt and pepper to taste
2tbspfresh basil leaves, finely chopped
1tbspdried oregano
2tbspparsley, fresh if you have it or 1 T dried, (optional)
2tbsppine nuts or some other nut or seed, such as slivered almonds or sunflower seeds
Directions
1
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.
2
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.
3
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.
4
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
