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Mixed vegetable grill with roasted garlic marinade Recipe

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This recipe for Mixed vegetable grill with roasted garlic marinade is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 heads garlic
2 tbs plus 1 cup extra virgin olive oil, divided
1/4 cup balsamic vinegar
2 tbs red wine vinegar
2 tsp kosher salt
1 tsp freshly ground pepper
3 red or yellow bell peppers
6 patty pan 2 ounce squash
1 Japanese eggplant
1 green or yellow zucchini
10 asparagus spears
1 ear of corn husked
1 head Belgian endive
4 fresh shiitake mushrooms
1 baby Bok Choy
2 plum tomatoes
Directions:
Directions:
Roast the garlic- Remove outer papery skin. Slice off top quarter of the heads to expose the pulp. Drizzle 1 tablespoon olive oil over each head then wrap each separately in aluminum foil. Place on the cooking grate directly over medium heat and cook until pulp is golden brown and tender 34-40 minutes. Remove from grate and allow to cool (This can be done a day in advance)

Marinade: Unwrap the bulbs and carefully squeeze the pulp int a food processor discarding the skins. Add the remaining 1 cup olive oil, the balsamic vinegar, red wine vinegar, salt and pepper. Process until smooth. Transfer marinade to a bowl large enough to hold the vegetables.

Cut the bell peppers in half lengthwise. Remove the stems, core and seed. Flatten the peppers with the palm of your hand. Trim the stem ends from the patty pan squashes, eggplant, zucchini and asparagus. Cut the ear of corn in half crosswise. Cut the Belgian endive in half lengthwise. Trim the tough stems from the shiitake mushrooms. Cut the Baby Bok Choy in half lengthwise. Core the plum tomatoes.

Place all of the vegetable in the bowl (or bag) with the marinade. Toss to coat. Allow to marinate in refrigerator for at least one hour or as long as 4 hours.

Grill the vegetables directly over medium heat
Personal Notes:
Personal Notes:
You can roast this in the oven as well.

 

 

 

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