Grilled Italian Vegetables with Thyme and Garlic
NOTE: A
vegetable grid (see figure 39) is
essential for grilling onions. Drizzle vegetables with balsamic
vinegar at the table if you like. Serves six.
1/2 cup extra-virgin olive oil
3 medium garlic cloves, minced
1 tablespoon minced fresh thyme leaves, plus several sprigs for garnish Salt and ground black pepper
3 medium zucchini (about 1 pound), ends trimmed and cut lengthwise into 1/2-inch-thick strips
3 small eggplant (about 1 pound), ends trimmed and cut lengthwise into 1/2-inch-thick strips
2 large red onions (about 1 pound), peeled and cut into 1/2-inch-thick slices
1 large red bell pepper, cored, seeded, and cut into large wedges
INSTRUCTIONS:
1. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
2. Meanwhile, combine oil, garlic, minced thyme, and salt and pepper to taste in small bowl. Lay vegetables on large baking sheet or platter and brush with flavored oil.
3. Place vegetable grid over medium-hot fire and heat for several minutes. Spread onions out over grid in single layer. Place remaining vegetables on open parts of grill. If necessary, vegetables can be grilled in batches.
4. Grill over medium-hot fire, turning vegetables once, until everything is marked with dark stripes, about 6 minutes for onions and 8 to 10 minutes for zucchini, eggplant, and pepper.
5. As each vegetable looks done, transfer it to large platter. Garnish platter with thyme sprigs and serve grilled vegetables hot, warm, or at room temperature. (Vegetables can be covered and kept at room temperature for several hours.)