Italian Grilled Vegetables
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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:
| Serving Size: | 1/8 of recipe |
| Sodium | 27 mg |
| Protein | 5 g |
| Carbohydrate | 26 g |
| Total Fat | 7 g |
| Calories from Fat | 38 % |
| Calories | 168 |