* Exported from MasterCook *
Sicilian Grilled Vegetables in Olive Oil
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggplant -- about 1 1/2 pounds
sea salt
4 zucchini -- about 1 pound
1 large onion
1 1/2 cups virgin olive oil -- plus extra to baste the vegetables
2 garlic cloves -- chopped
freshly ground black pepper
1 tablespoon Roasted Garlic and Pepper Paste
3 bell peppers -- red or green, grilled and peeled
Wash, dry, and cut the eggplant lengthwise into 1/4-inch slices. Sprinkle
each slice with salt on both sides, then leave in a colander for about 30
minutes. Wash the eggplant slices under cold water and pat dry with paper
towels.
Cut the zucchini lengthwise into 1/4-inch slices. Cut the onion crosswise
into 1/4-inch thick slices. Baste all the vegetables slices on both sides
with olive oil. Sprinkle with the chopped garlic and freshly ground black
pepper and leave to marinate for about 2 hours.
Postilion a charcoal grill or broiler rack 5 inches from the heat source
and preheat. Grill or broil the eggplant, zucchini and onion for about
15-20 minutes, turning once, until soft.
Arrange alternate vegetable slices, starting with eggplant, in a
short-sided, wide-mouthed 5 to 6-cup glass jar. Whisk 1 tablespoon Roasted
Garlic and Pepper Paste into 1 cup olive oil and drizzle over the
vegetables. Continue with slices of onion, zucchini, pepper and so forth,
sprinkling each layer lightly with salt and pepper and drizzling with
garlic-flavored olive oil. When all of the vegetables are packed, press
well to get rid of any air pockets and top with the rest of the olive oil,
making sure to cover the vegetables completely. Seal and store in the
refrigerator.
This will keep in the fridge for a month.
Makes about 3 cups (12 one-quarter cup servings)
AuthorNote: Sicilians have taught us the value of simple preparations to
bring out the fresh flavors of vegetables. And there is nothing simpler
and more delicious than slice eggplant, zucchini, and onions grilled over
a charcoal fire, sprinkled with chopped garlic and parsley, and drizzled
with fruity olive oil. In fact, women in tourist-frequented Sicilian
villagers often sell their grilled vegetables in olive oil to visitors.
To serve, drain vegetable slices and sprinkle with chopped parsley and
garlic. Or dice the vegetables, mix with minced garlic and parsley, some
freshly cooked pasta, and serve warm or at room temperature.
Cuisine:
"Italian"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 285 Calories; 28g Fat (84.0%
calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 1 1/2 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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