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I know you didn't mention a veg dish but this Grilled Tuscan Vegetables

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5174 posts
Joined: Dec 15, 2005


Posted to Thread #18155 at 10:48 pm on May 1, 2010

would be perfect for a buffet. So tasty and also served at room temperature. I always make them a day in advance cause they taste better the next day.

Grilled Tuscan Vegetables

Serving Size : 10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic -- minced
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
3 small eggplant
3 small zucchini
3 small red bell peppers
3 small yellow bell peppers

Place first 7 ingredients in a small bowl and mix well.

Cut each eggplant and zucchini lengthwise in half. Cut each pepper lengthwise in half; discard seeds.
Preheat broiler. Arrange vegetables, cut side down in broiler pan and brush with 1/3 cup of dressing. Broil vegetables 7 minutes. Turn; brush with 1/3 cup dressing. Broil 8 to 10 minutes until fork-tender. Remove vegetables to bowl. Pour dressing from pan and remaining dressing to coat well. Refrigerate at least 4 hours to blend flavors, stirring occasionally. Bring to room temperature and drain before serving.

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NOTES : May be prepared 1 day in advance.

Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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