Mixed Vegetable Grill with Roasted Garlic Marinade

2 heads garlic
2 tablespoons plus 1 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
3 red or yellow bell peppers, 7 to 8 ounces each
6 patty pan squashes, about 2 ounces each
1 japanese eggplant, 4 to 5 ounces
1 green or yellow zucchini, 5 to 6 ounces
10 asparagus spears, about 8 ounces total
1 ear of corn, husked, 7 to 8 ounces
1 head belgian endive, about 4 ounces
4 fresh shiitake mushrooms, about 1 ounce each
1 baby bok choy, 6 to 9 ounces
2 plum tomatoes, 1 to 2 ounces each

Remove as much of the outer papery skin as possible from the garlic heads. Using a sharp knife, slice off the top quarter of the heads to expose the pulp. Drizzle 1 tablespoon of the olive oil over each head, then wrap each separately in aluminum foil. Place on the cooking grate directly over medium heat and cook until the pulp is golden brown and tender, 35 to 40 minutes. Remove from the cooking grate and allow to cool. (The garlic can be grilled up to a day in advance.) Unwrap the bulbs and carefully squeeze the pulp into a food processor or blender, discarding the skins. Add the remaining 1 cup olive oil, the balsamic vinegar, red wine vinegar, salt, and pepper. Process until smooth. Transfer the marinade to a bowl (or lock-top plastic bag) large enough to hold the vegetables.

Cut the bell peppers in half lengthwise. Remove the stems, core, and seed and flatten the peppers with the palm of your hand. Trim the stem ends from the patty pan squashes, eggplant, zucchini, and asparagus. Cut the ear of corn in half crosswise. Cut the Belgian endive in half lengthwise. Trim the tough stems from the shiitake mushrooms. Cut the baby bok choy in half lengthwise. Core the plum tomatoes. Place all of the vegetables in the bowl (or bag) with the marinade. Toss to coat thoroughly. Allow to marinate in the refrigerator for at least 1 hour or as long as 4 hours.

Grill the vegetables directly over medium heat.

Approximate cooking times:

Corn: 10-12 minutes
Patty pan squash: 10-12 minutes
Eggplant: 9-11 minutes
Belgian endive: 8-10 minutes
Bell peppers: 8-10 minutes
Mushrooms, shiitake or portobello: 8-10 minutes
Zucchini, green or yellow: 8-10 minutes
Asparagus: 7-9 minutes
Baby bok choy: 7-9 minutes
Tomatoes: 6-8 minutes
Serve warm.

Makes 6 servings

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