GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA

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GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA

 

In this rendition of a classic antipasto, fresh herbs

infuse the olive oil marinades, which double as

dressings.

 

18 tablespoons extra-virgin olive oil

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

6 large garlic cloves, chopped

1/2 teaspoon dried crushed red pepper

 

6 medium-size zucchini (about 1 pound total), trimmed,

each cut lengthwise into 4 strips

4 medium-size Japanese eggplants (about 1 pound

total), trimmed, each cut lengthwise into 4 strips

4 medium-size red bell peppers (about 1 3/4 pounds

total), stemmed, seeded, each cut lengthwise into 6

strips

 

2 8-ounce balls fresh water-packed mozzarella cheese,

thinly sliced

 

Spoon 6 tablespoons oil into each of 3 small bowls.

Add chopped mint to first bowl. Add basil and half of

garlic to second bowl, and add dried crushed red

pepper and remaining garlic to third bowl. Season each

oil with salt and pepper.

 

Combine zucchini and 2 tablespoons mint marinade in

medium bowl; toss to coat. Combine eggplant and 2

tablespoons basil marinade in another bowl; toss to

coat. Combine bell peppers and 2 tablespoons

crushed-pepper marinade in third bowl; toss to coat.

(Can be made 2 hours ahead. Let stand at room

temperature, tossing occasionally.)

 

Prepare barbecue (medium-high heat). Grill vegetables

until just charred and tender, turning occasionally,

about 5 minutes. Arrange vegetables on platter;

sprinkle with salt and pepper. Drizzle each with its

marinade. (Can be made 2 hours ahead. Let stand at

room temperature.) Add cheese to platter and serve.

 

Makes 8 servings.

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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