Serves: 6
Ingredients
-
1/4
cup red wine vinegar
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3
garlic cloves, minced
-
1
teaspoon dried oregano, crumbled
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1
teaspoon ground cumin
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1
teaspoon Coleman’s dry mustard
-
1
teaspoon hot red pepper flakes
-
1/2
cup cup extra-virgin olive oil
-
Grated zest and juice of 1 orange
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2
small Asian or Italian eggplant
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2
red bell peppers
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2
yellow bell peppers
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12
baby zucchini with flowers or 4 small zucchini
-
2
medium red onions
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6
scallions
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12
spears asparagus
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Kosher salt
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12
fresh basil leaves, cut into chiffonade
Directions
-
Heat a gas grill or prepare a fire in a charcoal grill.
In a small bowl, whisk together the vinegar, garlic, oregano, cumin,
mustard, red pepper flakes, olive oil, and orange juice (reserve the
zest for garnish). Set aside. -
Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, cut them lengthwise in half. If using small zucchini, cut lengthwise into 1/4-
inch-thick slices (discard the first and last slice from each). Cut the
onions into 6 or 8 wedges each. Trim the scallions. Snap off the tough
bottom parts of the asparagus stalks. -
Place the vegetables on two large baking sheets. Brush lightly with
some of the red wine vinegar marinade and season lightly with salt.
Place on the grill over medium-high to high heat (you will probably
have to cook the vegetables in batches) and cook, turning once or
twice, until tender and slightly charred on both sides: The eggplant
will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the
zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes, and
the asparagus 5 to 7 minutes. Remove each vegetable from the grill
as it is done and return to the baking sheets. -
Cut the pepper pieces crosswise in half. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade.
Sprinkle with the orange zest and basil. Serve warm or at
room temperature.
Photo by James Ransom