Smoked Vegetables with Garlic Vinaigrette

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8 whole unpeeled garlic cloves
7 tablespoons olive oil
2 cups hickory smoke chips, soaked in water 30 minutes, drained
2 eggplants (about 1 pound each), cut into 3-inch chunks
2 zucchini, quartered lengthwise
2 yellow squash, quartered lengthwise
2 large red bell peppers, seeded, quartered lengthwise
4 carrots, quartered lengthwise
3 tablespoons sherry wine vinegar

Prepare barbecue (medium heat).

Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.

Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables.

Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.

Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil . Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.) Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.

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