Mixed Vegetable Grill
NORMA WRENN MSN: | 0.75 Tasse/n Olive oil | |
3tb Fresh lemon juice | ||
3tb Fresh cilantro; chopped | ||
1ts Salt | ||
0.25ts Freshly ground pepper | ||
2 Fennel bulbs; trimmed; cut in half lengthwise | ||
4 Baby artichokes; trimmed | ||
2 Whole heads garlic; unpeeled | ||
2 Belgian endives (witloof/ | ||
Chicory) | ||
2 Anaheim (mild green) chili | ||
Peppers; cut in half lengthwise; seed; derib | ||
240g Whole fresh shiitake | ||
Mushrooms; stemmed | ||
12 To 16 thin asparagus (12 oz) trimmed | ||
1lg Red onion; cut crosswise into slices 1/2" thick |
Zubereitung:
Here is a suggested medley of vegetables, but improvise and use
whatever is in season and reasonably young and tender. Very firm
vegetales will grill more quickly and evenly if you first cook them in
boiling water until just tender, a step that can be done hours ahead.
In a small bowl whisk together the olive oil, lemon juice, cilantro,
salt and pepper, set aside.
In a large pot bring about 4 quarts salted water to a rapid boil.
Cook the fennel bulbs until just tender when pierced, 7-10 minutes.
Remove them and drain well; set aside. Drop in the artichokes and cook
until just tender, 5-10 minutes. Scoop them out, drain well and then
cut them in half lengthwise; set aside. Blanch the garlic heads for
about 5 minutes; remove them, drain well and set aside. Finally, blanch
the Belgian endives for about 1 minute; remove them, drain well and
then cut in half lengthwise. Set aside. Have th chili peppers,
mushrooms, asparagus and onion at hand also.
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches
above the fire. Arrange the vegetables on the rack. Grill the fennel
halves, artichoke halves, whole garlic heads and onion slices for about
12 minutes, the pepper halves and mushrooms for about 10 minutes, the
endive halves for about 8 minutes, and the asparagus for 4-8 minutes,
depending upon size. As the vegetables cook, turn them two or three
times and brush with the oil mixture. Serve warm or at room
temperature.
Source: Williams-Sonoma Kitchen Library: Grilling
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