Italian Grilled Vegetables the Editors of Publications International, Ltd.
Italian Grilled Vegetables
Makes 8 servings
|4||medium unpeeled red potatoes|
|2||tablespoons orange juice|
|1||tablespoons balsamic vinegar|
|1||clove garlic, minced|
|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|
|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|
|2||poblano peppers, cut in half and stems and seeds removed|
- 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.
|Serving Size:||1/8 of recipe|
|Calories from Fat||38 %|
|Total Fat||7 g|
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