September 16, 2016
Dinner, Side Dishes, Vegetables,
North American, Budget-Friendly, Make-Ahead, Quick Meals, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"No doubt that serving a large platter of grilled vegetables provide a lovely start to any barbecue. A delicious way to serve them is on a bed of grilled polenta or accompanied by some fresh, crusty bread. Note that the marinating time is not included in the prep. time. Source: Flavors of Summer"
Cut the bell peppers into quarters and discard the seeds. Cut the fennel into 1/4-inch slices. Cut the eggplant into thick slices and cut in half again. Cut the onion into wedges and cut the zucchini into thick slices.
Strip the rosemary and thyme leaves from the stalks and put in a mortar. Add the bay leaves, garlic and lemon zest and pound with a pestle to release the aromas.
Put the mixture in a bowl and add the peppercorns and olive oil.
Put all the vegetables in a large bowl, pour over the marinade, and toss gently until evenly coated. Cover and let marinate in a cool place for at least 1 hour or overnight. (Better if marinated longer).
Preheat the bbq outdoor grill (preferably coals), but can also be done by using an indoor grill pan until hot. Add the vegetable and cook until they are all tender and lightly charred.
Let cool, then peel the bell peppers.
Sprinkle the vegetables with the herbs, reserved fennel fronds, olive oil, and lemon juice, then season lightly with salt and pepper.
Serve on its own or over grilled polenta or alongside good crusty bread.
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