Saturday, August 18, 2012

Carmela Soprano's Verdure alla Griglia - Grilled or Broiled Vegetables

When you barbecue, are your vegetables same old, same old?
You know...
Corn on the cob, potato salad, green salad.

Would Tony approve of that?
Hell no.


Grilled vegetables can be exciting!!
Really.
Check out Grilling - Italian Style in The Sopranos Family Cookbook.

If the vegetables are getting browned too quickly, move them to a cooler spot.
This recipe should feed eight.
If there's a vegetarian coming, maybe you should double amounts.

This recipe also works well in the broiler.


                        Verdure alla Griglia 

Trim and cut into 1/2 inch thick slices
1 medium eggplant
Sprinkle generously with 
salt
Place the slices in a colander and let drain for 60 minutes.
Rinse the slices and pat dry.

While the eggplant is draining, prepare the other vegetables:
1 large red or Spanish onion, cut into 1/2 inch thick slices
4 large mushrooms, remove stems
4 medium tomatoes, cored and cut in half
2 large red or yellow peppers, cored, seeded, cut into quarters
Generously brush all vegetables with
olive oil
Sprinkle with
salt and pepper

Prepare a medium hot charcoal fire.
Place the grill rack 4 inches from the heat.
Place the vegetables on the grill rack.
Cook, turning once, until tender and browned, about 15 minutes.

Arrange the vegetables on a platter.
Sprinkle with 
oil
6 fresh basil leaves, torn into bits

Serve hot or at room temperature.


Would I make Verdure alla Griglia again?
Of course.
I'm not feeding wild cats.
Veggies are good.
Really.


One recipe down.  Eighty-seven more to go.  

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