Grilled Vegetables

Name: Grilled Vegetables
Ingredients: 2 medium-size yellow squash, ends trimmed; 2 medium-size zucchini, ends trimmed; 2 long, thin Japanese eggplants, ends trimmed; 1 medium-size red pepper; 1 medium-size yellow pepper; 1 fennel bulb; 1 chayote (a squash available in specialty stores and some su-permarkets); 8 whole okra; 4 scallions; 4 shiitake mushroom tops; 4 ounces olive oil; 18 cup balsamic vinegar; 18 cup rice-wine vinegar; 1/4 cup olive oil; 4 one-inch slices of white goat's-milk cheese

15 ingredients

11 steps

Ingredients

2 medium-size yellow squash, ends trimmed
2 medium-size zucchini, ends trimmed
2 long, thin Japanese eggplants, ends trimmed
1 medium-size red pepper
1 medium-size yellow pepper
1 fennel bulb
1 chayote (a squash available in specialty stores and some su-permarkets)
8 whole okra
4 scallions
4 shiitake mushroom tops
4 ounces olive oil
18 cup balsamic vinegar
18 cup rice-wine vinegar
1/4 cup olive oil
4 one-inch slices of white goat's-milk cheese

Directions

1

Cut squash, zucchini and eggplants in half, slicing from top to bottom.
2

Quarter, seed and devein peppers.
3

Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact.
4

Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
5

Put all the vegetables in a bowl.
6

Pour oil on top and toss.
7

To prepare vinaigrette, mix together the vinegars and the oil.
8

Reserve.
9

Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side.
10

Turn over and repeat.
11

When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.