Grilled Farmers' Market Vegetables
This is a luxurious summer spread to make when small young vegetables can be bought fresh at the farmers’ market. It’s perfect with grilled chicken or steak. In advance of grilling the veggies, create some caramelized balsamic vinegar for decoration. The ingredient amounts here are approximate. Use what you can get that is fresh, young, and tender. This makes a big, beautiful platter that is comprised of layers of goodies and is perfect for a dinner buffet.
Ingredients
8 baby eggplant
4 small zucchini
6 sweet peppers
4 baby yellow squash
1 bunch of basil
1 bunch of arugula
2 large tomatoes (or a pint of cherry tomatoes)
handful of kalamata olives (seedless)
8 slices of prosciutto
anchovies (optional)
1 tablespoon capers
1 ball of buffalo mozzarella
Parmigiano-Reggiano cheese to taste
1 lemon
3/4 cup olive oil
balsamic vinegar
4 tablespoons of capers
salt and pepper
Preparations
Baby eggplant: I like the egg-sized ones, either purple or white. Also nice are the 4-to-6-inch-long baby Asian variety, which can be cut in half lengthwise. If miniatures aren’t available, use 1/2 inch thick slices of mature eggplants.
Zucchini: Cut in half lengthwise. If you can’t find baby zucchini, select the smallest available and cut them into 1⁄8 inch thick lengthwise slices.
Sweet peppers: If they are shorter than 2 inches, leave them whole. Longer ones should be cut into halves.
Yellow squash: Cut in halve lengthwise or into 1⁄8 inch thick slices.
Separate the basil leaves from the stems.
Slice the tomatoes about 1/4 inch thick. If using cherry tomatoes cut them in half. It’s nice to use both…and in as many colors as you can get.
Toss the raw eggplant, zucchini, yellow squash, and peppers in the olive oil and balsamic vinegar until well coated. Salt and pepper the veggies.
Grill the veggies (everything except the tomatoes) in batches. You can grill them outdoors, or use a grill pan that sits on top of your burner. The veggies should be cooked and tender, but still juicy.
From a large chunk of parmesan, slice 15 or so thin “tongues” using a vegetable peeler.
Dressing
Grate the outermost peel of the lemon and place into a small bowl.
Juice a lemon into the same container.
Add 1/4 cup of olive oil.
Add salt and pepper.
Whisk until smooth.
Assembly
Artfully assemble the dish on a large platter, beginning with a bottom layer of arugula. Then begin layering the veggies. I usually start with the eggplant, then add peppers, zucchini and yellow squash. Between the layers sprinkle basil leaves, a little dressing, and some salt and pepper. If you like anchovies, add small bits into the layering process. Save the tomatoes for the top layer. Tear small bits of the buffalo mozzarella over the tomatoes. Add more basil. Sprinkle with more dressing and capers. Then put the parmesan slices on top. Sprinkle with olives and more basil.
Decorate with swirls of caramelized balsamic vinegar from a squirt bottle.