Grilled Medley Of Eggplant And Summer Squash

[Guest guest]

The June Vegetarian Times magazine has a advertising section with recipes

from the International Culinary Academy, Le Cordon Bleu Program,

Pittsburg. This is the first of six.

 

 

* Exported from MasterCook *

 

Grilled Medley Of Eggplant And Summer Squash

 

Recipe By : Vegetarian Times Magazine, June 2001, Adv. Sect.

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CHUTNEY***

1 tablespoon peeled and finely chopped fresh ginger

1 tablespoon finely chopped garlic

1 mango -- peeled, pitted

and finely chopped

1 cup water

1/2 cup white vinegar

1/2 cup sugar

1/2 cup pitted and chopped Eden Pickled Plums

2 tablespoons green chilies -- chopped

1/4 teaspoon turmeric

1/4 teaspoon dried mustard

2 teaspoons cumin

1 dash cinnamon

1 dash nutmeg

***VINAIGRETTE***

1 cup Colavita extra virgin olive oil

1/3 cup balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

***REMAINING INGREDIENTS***

1 medium zucchini

cut lengthwise into 1/2-inch pieces

1 medium yellow squash

cut length-wise into 1/2-inch pieces

1 small eggplant

cut lengthwise into 1/2-inch pieces

12 ounces Earthbound Farm Mixed Baby Greens

1/2 cup thinly sliced red onion

 

Full title: Grilled Medley Of Eggplant And Summer Squash With Mango Chutney

 

Chutney: Several hours or day before, place all chutney ingredients in

nonreactive saucepan. Over low heat, reduce liquid by half. Transfer

chutney to bowl or container and set aside until ready to use. Chutney can

be kept in an airtight container up to one month under refrigeration.

 

Vinaigrette: In a small bowl whisk together oil, vinegar, salt and

pepper. Set aside until ready to use.

 

Lightly coat vegetables in oil. Grill each vegetable over medium heat,

turning once until brown and tender. Toss grilled vegetables in

vinaigrette. Arrange vegetables around edge of a large platter: baby

greens in center of platter with sliced red onions. Ladle 1/3 cup warm

chutney over top of salad. Serve immediately.

 

Wine Recommendation: Frey Chardonnay - 1999

 

Recipe by Meredith Freehling, International Culinary Academy, Le Cordon

Bleu Program, Pittsburg.

 

 

 

 

 

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