Grilled Veggie Platter
Ingredients
1 eggplant, cut into rounds
1 zucchini, sliced lengthwise into long strips
1 fennel bulb (cut off the stems), cut in half preserving the root end and then slicing each half into thirds
1 summer squash, sliced lengthwise into long strips
1 head of radiccio, quartered
6-8 leaves lacinata kale
6 – 8 tablespoons sunflower oil or olive oil for coating the vegetables
salt and freshly ground pepper
VINAIGRETTE
2 pressed garlic cloves or 2 tablespoons chopped scallions
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
6 tablespoons sunflower or olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
Salt and freshly ground pepper, to taste
Instructions
Prepare your gas or charcoal grill until hot. Meanwhile generously oil, salt and pepper the cut vegetables. Place eggplant rounds on first, then fennel, squash & zucchini planks and place the kale leaves out of direct fire along with the radiccio wedges. Depending on how hot your grill runs, the timing will vary. The eggplant rounds need the most time, close to 6-8 minutes per side. Turn vegetables as needed to prevent burning and remove when vegetables reach desired doneness.
