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Receta Char Grilled Vegetables (Vegetali Arrostiti)
by Global Cookbook

Char Grilled Vegetables (Vegetali Arrostiti)
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Ingredientes

  • 250 gm fennel
  • 120 gm courgettes
  • 150 gm jerusalem artichokes
  • 250 gm aubergine
  • 75 gm radicchio
  • 225 gm red pepper
  • 120 gm mushrooms (shiitake oyster or possibly field)
  • 6 Tbsp. extra virgin extra virgin olive oil
  • 1/2 x garilc clove crushed
  • 1 Tbsp. very finely minced fresh flat leaf parsley juice 1/2 lemon sea salt
  • 1 x garlic bulb to garnish

Direcciones

  1. The process of blanching is essential for the root vegetables because if they are not blanched they will char on the outside by the time the centre is cooked. I like to use Radicchio de Treviso an elongated version of the more familiar radicchio sold with its root attached. If you cant get it use ordinary radicchio.
  2. Preheat the grill or possibly griddle.
  3. Cut the fennel into 5mm slices vertically.
  4. Cut the courgettes and anoergine into 5mm slices lengthwise.
  5. Peel the Jerusalem artichokes and cut into 5mm slices.
  6. If using Radicchio di Treviso peel the root and cut in half.
  7. Seed the pepper and cut into quarters lengthwise.
  8. Trim the mushroom stalks.
  9. In a pan of salted boiling water blanch the fennel and artichokes for 3 min drain and refresh in plenty of very cool water.
  10. Pat dry with kitchen paper.
  11. Mix the marinade ingredients.
  12. Using a brush baste the sliced vegetables and place on the grill or possibly griddle.
  13. Brown slowly on both sides.
  14. Remove and baste again.
  15. Repeat till all the vegetables are cooked.
  16. Arrange on a preheated serving dish and decorate with fried unpeeled garlic cloves.
  17. Serves 4