INGREDIENTS

INSTRUCTIONS

* Note: See the "Rosemary Garlic Oil" recipe which is included in this
collection.
Cut out the pepper stems and then slice each lengthwise along the ribs or
ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends
from the zucchini and squash and cut them lengthwise into thin slices. Trim
the eggplant and cut crosswise into 12 slices 1/4- to 3/8-inch thick. Peel
the onion and cut into 1/4-inch slices. Trim the portobello mushroom stem
even with the cap so it will lie flat on the grill. Brush all over with 1/2
tablespoon of the Rosemary Garlic Oil. Set aside. Set a cast-iron grill pan
over high heat and coat with vegetable cooking spray. Let it warm up for 3
to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the
zucchini, squash, eggplant, and red onion slices with about 2 1/2
tablespoons of the remaining oil; it will be a very thin film, but it
should be enough. The peppers do not need any. Grill the vegetables, except
the onion in batches as necessary, on each side, rotating them 45 degrees
to make cross-hatch grill marks. They should be cooked until they are
nicely browned, but not charred, cooked through but still hold their
texture. The peppers will have black marks on the outside, but they are
eaten with their skin and bright color intact. Grill the mushroom stem side
down first, so when it is turned and finishes cooking, the juices will be
retained. Reduce the heat to medium-high and grill the onion, turning and
rotating as described, until tender and browned but not burned. Here are
the approximate cooking times, which will vary with your grill:
Peppers - 6 to 7 minutes per side.
Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second.
Eggplant - 4 to 6 minutes per side.
Red Onion - 3 to 4 minutes per side.
Portobello - 5 to 6 minutes per side.
As the vegetables are cooked, transfer them to plates or a large baking
sheet lined with wax paper. Transfer the portobello to a cutting board and
let cool for at least 5 minutes; then slice. Be sure to reserve any
mushroom juices. Season the grilled vegetables and mushroom lightly with
salt and pepper. Line a large round or oval serving platter with the
arugula. Arrange the grilled vegetables decoratively in bunches around the
edge of the platter. Pile up the pepper wedges in the center. In a small
bowl, whisk together the balsamic vinegar and lemon juice with the
remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle
evenly over the salad. Crumble goat cheese on top. Serve at room
temperature. This recipe yields 4 to 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B44 broadcast 01-12-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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