Big-Batch Grilled Vegetables

2 heads garlic
2 teaspoons olive oil
1 cup light mayonnaise dressing
1 tablespoon lemon juice
1 to 2 tablespoons snipped chives
1 pound asparagus, tough ends snapped off
4 carrots, peeled, diagonally sliced 1-1/2 inches thick
1 pint cherry tomatoes, stemmed
1 medium eggplant, cut into 1-inch slices
3 zucchini, trimmed and cut lengthwise into quarters
1 red onion, peeled and cut into 1/4-inch slices
3 red, green, and/or yellow sweet peppers, stemmed, seeded, and quartered
2 tablespoons olive oil
1. For Aioli, remove the papery outer layers from garlic but leave the skins of the
cloves intact. Cut off 1/4 inch from the tips to expose the individual cloves. Place
garlic heads, cut side up, in a small baking dish or foil packet and brush sides and top
with 2 teaspoons olive oil. Cover and bake in a 350 degree F oven for 25 to 35
minutes or until cloves feel soft when pressed; cool. Store in refrigerator up to 1
2. Squeeze garlic from individual roasted cloves into a medium bowl; mash with a
fork. Stir in mayonnaise, lemon juice, and chives. Cover and chill until serving time.
3. Bring a small amount of water to boiling in a large saucepan; add asparagus and
carrots. Return to boiling; reduce heat to medium-low. Cook, covered, 3 minutes.
Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with
olive oil or nonstick cooking spray.
4. Brush all vegetables with the 2 tablespoons olive oil and place on the prepared
grilling tray or in prepared vegetable grilling basket.
5. Grill vegetables in an uncovered grill directly over medium heat until tender,
turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables
don’t char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5
minutes for asparagus and carots, 5 to 6 minutes for onion and sweet pepper.
Remove vegetables from grill as done. Salt and pepper to taste. Cut eggplant slices in
half and cut each quartered pepper in half again.
6. Arrange one-third of vegetables on serving platter alongside Aioli. Makes 30
appetizer servings.
Note: For double service, serve one-third of the vegetables with the aioli for a party;
cover and refrigerate remaining vegetables (8 cups) for Grilled Ratatouille and Spicy
Grilled Vegetable Couscous.
Nutrition facts per serving with 1-1/2 tablespoons Grand Aioli
Source: BH&G

Acerca de Fiorella Parodi Solari

Peruvian Realtor, officially registered in the Ministerio de Vivienda under the code: Pn-1160, continuosly working in the area, offering my advice and consultation, in order to create among clients and me a straight and efficient communication channel. Preferably under order. Live and know perfectly Lima and Perú. This is essential to build good relations among buyers and sellers. Specially when talking about Investment in a foreign Country. As Graphic Designer, and web developer, Im always seaching new methods to engage people and their lifes with Technology, Have and write several Blogs. Work as advisor in these matter. My passion is to discover new tendencies and ways to use marketing and technology. As Photographer, Im always covering life as I see... I love Green Areas, iTweet, ifb, iApple, iLove technology, i Pretend to Save the rainforest to. In Facebook, My sister and I run a Cause: to wich anyone may join for free: "Salvemos la Selva Amazonica, Saving the Amazonas Rainforest" If you are interested in helping US. to Save some green part of the Planet, Join the Cause! And if you want to help us, partnering to work and make it happen, write me. To contact me: Via email or IM- also via Facetime. Its the better way to reach me. I´ll write back for sure! Fiorella Parodi Solari fps / Concept
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