Soon after returning from a wonderful wedding trip, June and I were discussing the great food we enjoyed in Italia. We decided to keep the Tuscany theme going. When you cut the tomatoe it seems to explode into a pomodoro sauce. This is a light but highly flavorful meal. Add a salad or a chunk of bread or both. A glass of vino with this meal is highly recommended. This recipe is for 2 dinners.
HERE IS WHAT YOU WILL NEED FOR THE COATING
~ 4 cloves Garlic
~ 1/3 cup EVOO
~ 8 leaves fresh Basil
~ 1/2 teaspoon fresh Rosemary
~ 8 leaves fresh Italian Parsley
~ 2 tablespoons fresh Chives
Finely chop all the herbs and Garlic. In a cup mix into the oil and set aside
HERE IS WHAT YOU WILL NEED TO GRILL AND FINISH
~ 1 Fennel bulb
~ 1 red or orange Pepper
~ 1 yellow Squash
~ 2 Tomatoes
~ 1 red Onion
~ 1 Eggplant
~ Salt and Pepper
~ chunk Parmesian Cheese cut into bit size pieces
~ 3 fresh Basil leaves
~ 3 fresh Italian Parsley leaves
Slice all the vegtables lenghtwise 1/3 - 1/2 of an inch thick except for the fennel and the tomatoe.
Slice the top of the tomatoe and cut the fennel bulb leaving a stalk for each cut. Fire-up the grill.
Liberally coat all the veggies on both sides. Salt and pepper to your liking. Grill the veggies on a medium fire until soft but not mushy. Do not turn the tomato. Plate and top with the chunks of cheese, basil and parsley.
Ciao
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