Ingredients
The following ingredients have 6 Servings
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon ground cumin
- 1 teaspoon Coleman’s dry mustard
- 1 teaspoon hot red pepper flakes
- 1/2 cup cup extra-virgin olive oil
- Grated zest and juice of 1 orange
- 2 small Asian or Italian eggplant
- 2 red bell peppers
- 2 yellow bell peppers
- 12 baby zucchini with flowers or 4 small zucchini
- 2 medium red onions
- 6 scallions
- 12 spears asparagus
- Kosher salt
- 12 fresh basil leaves, cut into chiffonade
Instruction
- Heat a gas grill or prepare a fire in a charcoal grill. In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, red pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside.
- Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, cut them lengthwise in half. If using small zucchini, cut lengthwise into 1/4- inch-thick slices (discard the first and last slice from each). Cut the onions into 6 or 8 wedges each. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks.
- Place the vegetables on two large baking sheets. Brush lightly with some of the red wine vinegar marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: The eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes, and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets.
- Cut the pepper pieces crosswise in half. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest and basil. Serve warm or at room temperature.
