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MARIO BATALI Capri-Style Vegetable Salad

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These grilled veggies are a great addition to your dinner!

2 small Japanese or Italian eggplants (stem-end removed, cut lengthwise into quarters)
2 red bell peppers (seeded and quartered)
2 yellow bell peppers (seeded and quartered)
12 baby zucchini with flowers or 4 small zucchini (cut lengthwise in half)
2 medium red onions (peeled, cut into 3/4-inch thick slices)
6 scallions (root ends removed)
12 spears pencil asparagus (woody ends removed)
2 tablespoons olive oil
kosher salt and freshly ground black pepper (to taste)
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
3 cloves garlic (peeled and minced)
1 teaspoon dried oregano (crumbled)
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 cup olive oil
1/2 orange (zested and juiced, divided)
12 basil leaves

Preheat grill, grill pan or griddle to medium-high heat.
In a large bowl, add the prepared vegetables, season with salt, pepper, chili flakes and drizzle with olive oil. Toss to evenly coat. Place vegetables on the grill, cook vegetables in batches if necessary, turning once or twice, until tender and charred. The eggplant will cook for about 8-10 minutes, peppers 10-12 minutes, zucchini 6-8 minutes, onions and scallions 4-6 minutes and asparagus 5-7 minutes. Remove each vegetable from the grill as it has finished cooking to a baking sheet.
In a small bowl add the vinegar, garlic, oregano, cumin, mustard, olive oil, orange juice, zest and whisk to combine.
Arrange the vegetables decoratively on a large serving platter and top with half of the basil leaves. Thinly slice the remaining basil and add it to the vinaigrette. Drizzle grilled vegetables with the vinaigrette. Serve warm or room temperature.
Tip: go to the farmer’s market and choose the most beautiful, seasonal vegetables!

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