Broiled Vegetable Platter

Name: Broiled Vegetable Platter
Ingredients: 6 Shiitake mushrooms, 3 1/2 inches diameter; 1 Japanese eggplant, cut in half, then split length-wise; 1 leek, bottom split length-wise, rinsed well; 2 Maui onions, peeled, wedge cut into 6 pieces; 6 slices zucchini, sliced on the bias; 6 slices yellow squash, sliced; 2 red bell pepper rings, 1/4-inch thick; 2 yellow bell pepper rings, 1/4-inch thick; Herb Marinade (recipe follows); 2 tablespoons roasted garlic puree (recipe follows); 2 cups olive oil; 1 tablespoon Hawaiian Shiso, if available, chopped; 1 tablespoon basil, African, fresh, chopped; 1 tablespoon thyme, English, fresh, chopped; 1 tablespoon rosemary, fresh, chopped; 1 tablespoon parsley, fresh, chopped; 6 -ounces white balsamic vinegar; 1 teaspoon Alae Hawaiian salt (or substitute sea salt or kosher salt); 4 cloves garlic; 1 tablespoon olive oil; 2 teaspoons Hawaiian salt

21 ingredients

13 steps

Ingredients

6 Shiitake mushrooms, 3 1/2 inches diameter
1 Japanese eggplant, cut in half, then split length-wise
1 leek, bottom split length-wise, rinsed well
2 Maui onions, peeled, wedge cut into 6 pieces
6 slices zucchini, sliced on the bias
6 slices yellow squash, sliced
2 red bell pepper rings, 1/4-inch thick
2 yellow bell pepper rings, 1/4-inch thick
Herb Marinade (recipe follows)
2 tablespoons roasted garlic puree (recipe follows)
2 cups olive oil
1 tablespoon Hawaiian Shiso, if available, chopped
1 tablespoon basil, African, fresh, chopped
1 tablespoon thyme, English, fresh, chopped
1 tablespoon rosemary, fresh, chopped
1 tablespoon parsley, fresh, chopped
6 -ounces white balsamic vinegar
1 teaspoon Alae Hawaiian salt (or substitute sea salt or kosher salt)
4 cloves garlic
1 tablespoon olive oil
2 teaspoons Hawaiian salt

Directions

1

Toss each item in Herb Marinade to coat.
2

Remove from marinade, lightly salt, keep separated.
3

Let marinate for at least 20 minutes, or longer if possible.
4

Broil items until cooked all the way through.
5

Takes approximately 3 to 4 minutes on each side.
6

Plate and serve.
7

Put roasted garlic puree in a bowl.
8

Slowly whip in olive oil to make a loose paste.
9

Combine remaining ingredients
10

Cut off ends of garlic cloves and drizzle oil over cloves, sprinkle Hawaiian salt.
11

Loosely wrap in aluminum foil.
12

Bake at 350 degrees F for 45 minutes or until tender.
13

Press garlic out of skin and press through a sieve.