TLC Cooking "Italian Grilled Vegetables"

Italian Grilled Vegetables

Italian Grilled Vegetables

YIELD Makes 8 servings
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INGREDIENTS

4	medium unpeeled red potatoes
2	tablespoons orange juice
1	tablespoons balsamic vinegar
1	clove garlic, minced
1/2	teaspoon salt
1/4	teaspoon black pepper
1/3	cup plus 3 tablespoons olive oil, divided
8	thin slices (4X2 inches) ham or prosciutto
3	ounces garlic-flavored soft goat cheese, cut into 8 pieces
8	asparagus spears
1	(each) red and yellow bell peppers, cut in half and stem and seeds removed
2	small zucchini, cut lengthwise into thin slices
1	Japanese eggplant, cut lengthwise into 1/4-inch slices
12	large mushrooms
2	poblano peppers, cut in half and stems and seeds removed

PREPARATION:

Prepare grill for direct grilling. Cook potatoes in boiling water until tneder. Drain; cool slightly. Cut potatoes into thick slices. Meanwhile, combine juice, vinegar, garlic, salt and black pepper in small bowl; whisk in 1/3 cup oil. Set aside.
Wrap each ham slice around 1 piece cheese and 1 asparagus spear. Thread cheese bundles onto wooden skewers. (Soak wooden skewers and picks in hot water 30 minutes to prevent burning.) Brush bundles with remaining 3 tablespoons.
Grill bell peppers, skin sides down, over medium heat 8 minutes or until skins are charred. Place in large resealable food storage bag; seal. Let stand 5 minutes; discard skins. Grill remaining vegetables on covered grill over medium heat 2 to 5 minutes on each side or until tender. Grill cheese bundles over medium heat until lightly browned. Arrange vegetables and cheese bundles in large glass dish; drizzle with juice mixture, turning to coat. Let stand 15 minutes.

This recipe appears in: Italian

NUTRITIONAL INFORMATION: