Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/18100/
Rachael Ray's Grilled Vegetable Platter with Crumbled Ricotta Salata
Ingredients
| 2 | cloves | garlic, peeled and cracked | |
| Extra virgin olive oil, about 1/3 cup | |||
| 2 | stems | fresh rosemary | |
| 2 | Vidalia onions, peeled, sliced 1/2-inch thick | ||
| 2 | red bell peppers, halved, cored and seeds removed | ||
| 2 | medium baby eggplants, trimmed, thinly sliced lengthwise | ||
| 2 | small or 1 medium zucchini, halved, thinly sliced lengthwise | ||
| 2 | large portabella mushrooms, whole, with stems removed | ||
| 3 | vine ripened tomatoes, cored, halved, squeezed to remove seeds | ||
| A palmful fresh thyme leaves, stripped from stems and chopped (about 2 Tablespoons) | |||
| Coarse salt | |||
| Coarse black pepper | |||
| 5 or | 6 ounces | (1/3 pound) ricotta salata cheese, crumbled | |
Directions:
Preheat gas or charcoal grill as manufacturer directs for medium-hot heat. Place garlic in a small dish and cover with olive oil. Rest rosemary stems in the oil. Microwave on high for 30 seconds.
Thread onion slices onto skewers. Lightly baste onions, peppers, eggplant, zucchini, portabella mushrooms and tomatoes with a touch of garlic oil using the rosemary as a pastry brush. Grill in single layers until streaked with dark grill marks.
-Onions will take about 10 to 12 minutes.
-Grill peppers (until skins wrinkle and tender crisp), eggplant, zucchini, mushrooms, about 8 to 10 minutes.
-Grill tomatoes skin-side down until skin blisters, about 4 minutes, then grill skin side up, until skin pulls away from flesh, about 2 minutes more.
Arrange onions, eggplant and zucchini on platter. Slice grilled peppers and mushrooms into strips. Add peppers, mushrooms and tomato halves to platter. Drizzle with any remaining garlic oil and sprinkle with chopped thyme, salt and pepper, and crumbled ricotta salata.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/18100/
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