Roasted Vegetables

An assortment of grill-roasted vegetables served drizzled with a spicy garlic-tomato vinaigrette.

Recipe Ingredients:

Spicy Garlic-Tomato Vinaigrette:
4 sun-dried tomatoes in oil, chopped
1/4 cup red wine vinegar
9 cloves garlic, smashed
1/4 cup olive oil
1/4 teaspoon red pepper flakes
Salt to taste
Freshly black pepper to taste

Vegetables:
2 portobello mushrooms, cleaned and stems removed
2 leeks (bulbs of young slender leeks)
1 yellow crookneck squash, sliced or 1 zucchini, sliced
1 red pepper, seeded and sliced
1 eggplant, sliced
1/4 cup olive oil
Salt to taste
Freshly black pepper to taste

Cooking Directions:

1. For Spicy Garlic-Tomato Vinaigrette: Place tomatoes, vinegar and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste.
2. Preheat grill.
3. For Vegetables: Cut eggplant crosswise into 1/4-inch thick slices. For globe eggplant, place slices in a colander and salt liberally to draw out moisture. Rinse with water and pat dry with paper towels. If using slender eggplants, no salting is required.
4. Slice the remainder of the vegetables and brush with olive oil and season with salt and pepper to taste.
5. Grill until cooked through approximately 10 to 12 minutes (eggplant may take longer).
6. Arrange on a platter and drizzle with vinaigrette.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.