Grilled Vegetable Timbales

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six 1/2-inch-thick slices medium eggplant
3/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon dried thyme
6 medium 3-inch-diameter portobello mushrooms, stemmed
2 medium zucchini, sliced diagonally
1 large red bell pepper, quartered, stemmed, seeded
1 medium red onion (3-inch-diameter), cut into 6 slices
1 medium fennel bulb sliced lengthwise to stem end
1 large head radicchio, halved crosswise, each half cut into 6 wedges
3 tablespoons balsamic vinegar
8 ounces crumbled goat cheese
6 tablespoons minced fresh basil
6 slices (3-inch-diameter) tomato
6 fresh basil sprigs

Arrange eggplant slices on large sheet pan. Sprinkle with salt and let stand 10 minutes. Using paper towel blot eggplant slices.

Meanwhile, prepare barbecue to medium heat. Whisk olive oil, garlic and thyme in medium bowl. Arrange all remaining vegetables except tomatoes on another large baking sheet. Brush vegetables lightly with garlic oil; sprinkle with salt and pepper. Grill vegetables until brown and tender, turning once, about 8 minutes for mushrooms, 6 minutes for eggplant and peppers, 4 minutes for zucchini, onion and fennel, and 2 minutes for raddichio. Remove vegetables to large platter.

Whisk balsamic vinegar into remaining olive oil mixture in bowl. Season dressing to taste with salt and pepper.

Place round mousse rings on center of 6 serving plates. Place 1 slice eggplant in bottom of each ring. Top with fennel slices, dividing equally. Remove skin from red bell peppers and slice into strips. Divide strips among rings. Top each with 1 tablespoon crumbled goat cheese and 1 teaspoon minced basil. Drizzle 1 teaspoon dressing over each. Place 1 mushroom in each ring. Top each with 1 onion slice and 2 radicchio wedges. Sprinkle each with 1 tablespoon goat cheese and 1 teaspoon basil; drizzle with dressing. Top each with zucchini slices.

Do-Ahead Tip:
Timbales can be prepared up to 1 day ahead. Cover and refrigerate.

Place tomato slice atop each timbale. Remove ring. Sprinkle remaining goat cheese and basil evenly over timbales. Drizzle remaining dressing over and around timbales. Garnish with basil sprig and serve.



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