Mixed Grilled Vegetables – Verdure Grigliate Miste
Bell peppers, zucchini and eggplants, summer vegetables always present on our table. This dish can be served as an antipasto or as a side dish for your barbecue. Grilled vegetables can be refrigerated and then served at room temperature. They can be prepared a day ahead.
Ingredients:
2 bell peppers, 1 yellow and 1 red
2 medium eggplants
2 big zucchini
3 Tbsp. Italian chopped parsley
2 – 3 cloves of garlic
extra virgin olive oil
salt to taste
Instructions:
For the eggplants:
1. Wash the eggplants and cut them in round slices about 1/4 inch thick
2. Place them on a strainer and salting every layer. Let them stand for about 40 minutes enough to eliminate their bitter juices.
3. Brush a square grill skillet with ridges with olive oil and warm it up.
4. Place the slices of eggplant on the skillet and cook them on both sides until well grilled.
5. In a glass container make a layer sprinkle them with olive oil and salt, add few thin slices of garlic and a little bit of chopped parsley then repeat with more layers of eggplant until done.
6. Let them flavor for at least one hour in the fridge or at room temperature.
For the zucchini :
1. Wash the zucchini and cut them lengthwise
2. Brush a square skillet with ridges with olive oil and warm it up.
3. Place the zucchini slices on the skillet and cook them on both sides until well grilled.
4. Salt them and serve or refrigerate them.
For the bell peppers:
1. Wash the bell peppers.
2. They can be grilled by putting them on the stove over the flame or you can broil them or put them in the oven with a grill setting and grill them at a high temperature. If you have a barbecue grill you can do it there too.
3. Grill each side until the skin starts to blister and burn. Don’t worry if they burn it’s normal, they have to burn.
4. Turn the pepper three times or until you’ve grilled all sides well. In my oven it took about an hour. It takes much less if you do it on the stove.
5. Put them into a plastic bags like freezer bags to get them to sweat. As soon as you are able to handle them remove their skin one at the time. The skin should peel away very easily and it will be quite thin. Note that the burned part peels away too.
6. Wash them under running water and slice them into pieces about 2 inches wide.
7. Now place the clean and cut slices into a bowl and add about one clove of garlic sliced thinly, a sprinkle of olive oil for each layer and salt to taste.
8. They are best if you refrigerate them overnight allowing the flavors to mix in, however you can let them flavored for at least one hour and serve them.
