Grilled Vegetables with Roasted Garlic Dressing
6 Servings
90 Minutes
Introduction
I made a roasted garlic dressing that I applied to all of the vegetables I used before grilling them. So good, so easy and so simple to clean up. The grilling results in vegetables with a terrific smokey flavor to boot!
1 lb new potatoes, cut in half
3 tomatoes, sliced
1 garlic bulb
¼ cups shallots, finely chopped
2 tbs fresh thyme
1 eggplant, sliced 1/2" thick
2 yellow crookneck squash, sliced horizontally
1 bok choy, cut into 4 pieces
1 cup olive oil
4 tbs balsamic vinegar
salt and freshly ground pepper to taste
Directions
1. Make the Dressing: Preheat oven to 350 degrees.
2. Remove any loose papery skin but do not separate cloves.
3. Place the garlic on a piece of foil or in a small baking dish.
4. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool.
5. Squeeze roasted garlic from skins into medium bowl. Mash with fork.
6. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme.
7. Whisk to blend well. Season with salt and pepper.
8. Then: Preheat grill to high.
9. Slice eggplant and squash into uniform thicknesses and brush each side with some of the dressing.
10. Cut the bok choy into 4 equal pieces, brush some of the dressing on each side.
11. Cut potatoes in half, put into grill pan, drizzle with a bit of dressing to cover.
12. Put potatoes on grill at medium heat, turning if necessary, for 10-15 minutes depending on size before starting other vegetables.
13. Place slices of zucchini, eggplant and bok choy directly on the grill. Watch carefully. Some of the Bok choy leaves will turn brown and crisp up; I simply rub them once they come off the grill to remove any burnt leaves.
14. Arrange the vegetables on a serving platter. Add the sliced fresh tomatoes to the platter. Drizzle vegetables with additional dressing. There will be additional dressing…great when used as a salad dressing for greens too!
https://kc.doortodoororganics.com/recipe/grilled_vegetables_with_roasted_garlic_dressing
Sunday, June 9, 2013
Grilled Vegetables with Roasted Garlic Dressing
Grilled Vegetables with Roasted Garlic Dressing
6 Servings
90 Minutes
Introduction
I made a roasted garlic dressing that I applied to all of the vegetables I used before grilling them. So good, so easy and so simple to clean up. The grilling results in vegetables with a terrific smokey flavor to boot!
1 lb new potatoes, cut in half
3 tomatoes, sliced
1 garlic bulb
¼ cups shallots, finely chopped
2 tbs fresh thyme
1 eggplant, sliced 1/2" thick
2 yellow crookneck squash, sliced horizontally
1 bok choy, cut into 4 pieces
1 cup olive oil
4 tbs balsamic vinegar
salt and freshly ground pepper to taste
Directions
1. Make the Dressing: Preheat oven to 350 degrees.
2. Remove any loose papery skin but do not separate cloves.
3. Place the garlic on a piece of foil or in a small baking dish.
4. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool.
5. Squeeze roasted garlic from skins into medium bowl. Mash with fork.
6. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme.
7. Whisk to blend well. Season with salt and pepper.
8. Then: Preheat grill to high.
9. Slice eggplant and squash into uniform thicknesses and brush each side with some of the dressing.
10. Cut the bok choy into 4 equal pieces, brush some of the dressing on each side.
11. Cut potatoes in half, put into grill pan, drizzle with a bit of dressing to cover.
12. Put potatoes on grill at medium heat, turning if necessary, for 10-15 minutes depending on size before starting other vegetables.
13. Place slices of zucchini, eggplant and bok choy directly on the grill. Watch carefully. Some of the Bok choy leaves will turn brown and crisp up; I simply rub them once they come off the grill to remove any burnt leaves.
14. Arrange the vegetables on a serving platter. Add the sliced fresh tomatoes to the platter. Drizzle vegetables with additional dressing. There will be additional dressing…great when used as a salad dressing for greens too!
https://kc.doortodoororganics.com/recipe/grilled_vegetables_with_roasted_garlic_dressing
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