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Tuscan Grilled Summer Vegetables
Mark published on March 13, 2013

Tuscan Grilled Summer Vegetables

Total time: 8 hours 30 minutes
Yields: 4 to 6
Author: Molly O'Neill
Source: https://cooking.nytimes.com/recipes/6268-tuscan-grilled-summer-vegetables
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Ingredients

  • 1 pound eggplant, sliced into 2-inch-thick rounds
  • 0.5 pound white eggplant, sliced into 2-inch-thick rounds
  • 2 summer squash, cut into 2-inch-thick slices, lengthwise
  • 2 zucchini, cut into 2-inch-thick slices, lengthwise
  • 2 patty pan squash, cut into 2-inch-thick slices
  • 1 tablespoon kosher salt
  • 3 tomatoes, large, ripe, cut into 2-inch-thick slices
  • 1 yellow bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
  • 1 red bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
  • 1 red onion, peeled, sliced into0.5-inch-thick rounds
  • 1 cup basil, coarsely chopped
  • 2 cups Tuscan marinade
    • Tuscan marinade
  • 0.3333 cup red wine
  • 0.3333 cup olive oil
  • 2 garlic cloves, peeled and minced
  • 1 tsp orange rind, grated
  • 0.5 cup sage leaves, minced
  • 0.25 cup rosemary leaves
  • 1 Tbsp black peppercorns, crushed

Instructions

Put eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes.

Rinse, pat dry and place in a large, shallow glass or ceramic dish.

Add the remaining vegetables and basil.

Cover with the Tuscan marinade. Refrigerate for 8 hours, turning once.

Grill over hot coals until tender, about 5 to 10 minutes per side.

Tuscan marinade

Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 3 days.

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