Grilled Sicilian Vegetables with Lemon, Hot Chili and Pistachios

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1/4 cup extra-virgin olive oil
juice of 1 lemon
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed dried red chili flakes
salt, to taste
1 head fennel (anise), fronds and stalks trimmed, bulb sliced 1/2 inch thick
1 medium eggplant, peeled and sliced 1/2 inch thick
1 small zucchini, cut into thin rounds
1 plum tomato, halved
1 head radicchio, cut into thin wedges
4 oyster mushrooms
2 tablespoons chopped unsalted
1 lemon, halved

Combine oil, lemon juice, oregano, chili flakes and salt in a non-reactive bowl. Add fennel, eggplant, zucchini, tomatoes, radicchio and mushrooms; toss to coat.

Preheat a gas or charcoal grill. Place fennel on grill first, as it takes longest to cook. After about 1 minute, add remaining vegetables. Grill 2 to 3 minutes per side until lightly browned and tender.

Arrange grilled vegetables on a platter and sprinkle with pistachios. Garnish with lemon halves.

Makes 2 entree servings.

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