Veg Grill: Italian-Style Grilled Vegetable Casserole

[Guest guest]

* Exported from MasterCook *

 

Italian-Style Grilled Vegetable Casserole

 

Recipe By : The Vegetarian Grill by Andrea Chesman, page 238

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 garlic bulb

1/3 cup extra-virgin olive oil

1/2 teaspoon dried rosemary

1/2 teaspoon dried marjoram

1 medium-size eggplant -- peeled

and sliced 3/8 inch thick

1 medium-size yellow summer squash

sliced 3/8 inch thick

1 bell pepper quartered -- (any color)

1 onion -- quartered

(keep stem end intact)

8 ounces mushrooms -- trimmed

4 medium-size vine-ripened tomatoes -- halved

1/2 cup loosely packed fresh basil leaves

1 tablespoon capers -- rinsed and drained

Salt and black pepper

1/2 cup freshly grated Parmesan cheese

1/2 cup grated mozzarella cheese

 

SERVES 4 TO 6

 

This is a great dish for a party or potluck because you can make it in

advance and then bake it in a regular oven, and still get the rich grill

flavor.

 

1. Prepare a medium fire in the grill.

 

2. Remove as much of the outer papery skin from the garlic as

possible. Using a sharp knife or a pair of kitchen scissors, snip off the

tips of the cloves to expose the garlic within. Place the bulb on a square

of heavy-duty foil. Drizzle 1 tablespoon of the olive oil over the

bulb. Wrap the bulb in the foil to form a tightly sealed packet.

 

3. Grill for about 10 minutes. If the bulb is easy to squeeze, remove

from the heat. Otherwise continue grilling until the garlic is softened,

about 5 minutes more.

 

4. Meanwhile, combine the remaining olive oil with the rosemary and

marjoram. Brush onto the eggplant, summer squash, pepper, onion, and

mushrooms.

 

5. Place as many of the vegetables on the grill grate as possible. Grill,

turning occasionally, until well-browned, tender, and grill-marked, 10 to

15 minutes for the eggplant, pepper, and onion; about 10 minutes for the

mushrooms; and 5 to 8 minutes for the summer squash. Remove the vegetables

from the grill as they are done. As space becomes available, add more

vegetables and continue grilling. It is better to overcook than undercook

the vegetables in this recipe. Place the vegetables on a cutting board and

chop into bite-size pieces.

 

6. Brush the cut side of the tomatoes with the remaining olive oil-herb

mixture and grill until lightly charred and softened, about 10 minutes.

 

7. While the tomatoes are grilling, preheat the oven to 350F. Unwrap the

garlic and separate into cloves. Gently squeeze each clove to force out

the pulp. Place in a food processor fitted with a steel blade. Add the

basil leaves and process until finely chopped. Alternatively, you can chop

on a cutting board or macerate in a mortar with a pestle. Set aside.

 

8. Peel, core, and chop the tomatoes. Combine with the garlic-basil

mixture. Add the capers and mix well. Season to taste with salt and pepper.

 

9. Place the chopped grilled eggplant, summer squash, pepper, onion, and

mushrooms in a 2-quart casserole dish. Add the tomato mixture and mix

well. Add the Parmesan and mozzarella and toss again. Season to taste

with salt and pepper.

 

10. Cover and bake in the oven for 15 minutes. Uncover, then continue

baking until the cheese is melted and bubbling, about 15 minutes more. Or

place over indirect heat on the grill, close the lid, and bake until heated

through, 20 to 30 minutes. Serve hot.

 

Serving Suggestions: Serve this with a good French or Italian bread for

sopping up the extra vegetable juices. This vegetable casserole can be

served on top of pasta or along with an undressed pasta, such as fresh

cheese-stuffed tortellini.

 

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