*  Exported from  MasterCook  *

                    Grilled Old & New World Vegetables

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Side Dish                        Barbecue
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Garlic heads -- whole &
                        unpeeled
   3      each          Red onions -- cut lengthwise
          in            half
                        Olive oil -- as needed
                        Salt & pepper -- to taste
                        Herbes de Provence -- to taste
   1      each          Finnochio, thickly sliced -- - lengthwise
   1      each          Red bell pepper -- seeded &
                        quartered
   1      each          Yellow bell pepper -- seeded &
                        quartered
   2      medium        Zucchini -- cut into halves
                        lengthwise or thick slice -- - lengthwise
   2      small         Yellow squash -- cut to thick
                        slices lengthwise -- opt.
   1      dash          Balsamic vinegar
   4      each          Garlic cloves -- chopped
   1      small         Eggplant -- cut into thick
                        slices lengthwise
   8      ounces        Sweet potato, blanched -- cut
          in            half
   4      each          Tomatoes -- cut in halves
   1      each          Baguette
                        Garlic cloves -- as required
                        Pesto -- as required

Put garlic & onions into a bowl & toss with several tb of olive oil.
 Season with salt & pepper & herbes de Provence.  Leave to marinate for 1 hour.

 Dress finocchio, peppers, zucchini & squash with several spoonfuls
 of olive oil, vinegar, half the chopepd garlic plus salt & pepper to taste.
 Leave to marinate for at least 1 hour.

 Brush the eggplant slices, sweet potatoes & tomatoes with olive
 oil & the rest of the garlic.  Season with salt & pepper & leave to marinate for at least 1 hour.

 When ready to cook, grill the vegetables using a piece of foil over the
 grilling grid to prevent the vegetables falling through onto the coals. It also saves the juices.

 Toast the bread in slices on the grill, brush them with olive oil & rub cut garlic over them. 
 Spread with the pesto.  Serve with the vegetables.

 VARIATION: Give the vegetables a Mexican flavour by serving with a simple 
sauce of chopped cilantro, lime juice, chopped jalapeno mixed with some olive oil.



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