Grilled Vegetable Platter with Rosemary Dipping Sauce
6 small purple or red potatoes, washed and halved
Heat a gas or charcoal grill to medium-hot. Brush the vegetables with 4 tablespoons of the roasted garlic oil, sprinkle with soy sauce and arrange them on the hot grill. Cover and grill until tender, turning as necessary, 8 to 10 minutes. Combine the remaining oil with the rosemary in a blender or food processor and strain into 6 individual butter crocks. As each vegetable is finished grilling, remove to a heated platter and sprinkle with Parmesan cheese. Serve with individual bowls of dipping sauce.
1 red bell pepper, cored, seeded and cut into 6 pieces
6 thin strips fennel bulb or heart of celery
3 belgian endive, halved lengthwise
6 unpeeled 1 inch thick rounds of eggplant
18 broccoli florets
3 very small zucchini, stemmed and halved
10 tablespoons roasted garlic oil or olive oil
1 teaspoon chopped fresh rosemary
grated parmesan cheese
Makes 4 to 6 servings.
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