Smoked Vegetables with Garlic Vinaigrette

(1 vote)

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.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.