Charcoal-Grilled Vegetables
I grill vegetables all the time so it was particularly interesting to me to closely follow Marcella’s instructions and notice the differences. She asks for zucchini, onion, bell peppers, eggplant, tomatoes and Belgian Endive (which I had never grilled before). Scoring the eggplant was a technique I hadn’t tried and I found it very effective.
The tomatoes are topped with a simple bread crumb mixture while all the others are brushed with olive oil—some during and some after grilling.
My platter wasn’t big enough to hold all of these so I made a separate plate for just the zucchini.
Impressive dinner party fare or just every day. I love grilled veggies!
Gorgeous!
Yes, Jan, people cook vegetables all the time now, but how many were doing it 40 years ago when I was writing this recipe.
If the precious late harvest radicchio ever comes your way (did you know you could order it online in season from Alma Gourmet?) grilling is what it was made for, with lots of olive oil and black pepper.
What an amazingly diverse group and such a delicious adventure! I am the owner of Extra Virgin, an Olive Ovation in St. Louis, Missouri. It is an international specialty food market featuring olive oils, olives, vinegars and much more from a variety of places throught the world. We offer some of the best artisanal olive oils and other specialties. Please consider Extra Virgin as a resource for your group. I ship throughout the US including Alaska and Hawaii. I will continue to check in on your progess.