Recipe courtesy of Rocco DiSpirito
Total:
51 min
Prep:
20 min
Inactive:
1 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 Italian frying peppers, halved and seeded
  • 2 white eggplants, sliced lengthwise into 1/2-inch slices
  • 8 whole porcini mushrooms
  • 1 fennel bulb, quartered
  • 1 bunch asparagus, peeled and trimmed
  • 1 head cauliflower, quartered
  • 1 stalk broccoli, quartered

Directions

Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.

Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.

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