Grilled Italian Vegetables with Thyme and Garlic
By America's Test KitchenPublished on September 14, 2011
Time
55 minutes
Yield
Serves 6
Ingredients
½ cup olive oil 3 medium cloves garlic, minced1 tablespoon fresh thyme, minced, plus several sprigs for garnishSalt and ground black pepper 2 large red onions, peeled and cut into ½-inch thick slices3 medium zucchini, ends removed, sliced lengthwise into ½-inch thick strips, peel removed from outer slices3 small eggplants, ends removed, sliced lengthwise into ½-inch-thick strips, peel removed from outer slices1 large red bell pepper, cored, seeded and cut into large wedges
Before You Begin
These vegetables are fine warm or at room temperature, so grill them before the main course. Drizzle the grilled vegetables with balsamic vinegar if you like.
Instructions
- Light grill fire. Combine oil, garlic, thyme, and salt and pepper to taste in small bowl. Place vegetables on platter; brush both sides with flavored oil.
- Place vegetable grid over medium-hot fire and heat several minutes. Place sliced onions on grid. Arrange as many vegetables as possible on open parts of grill. (Grill remaining vegetables in batches as openings are available.)
- Grill uncovered, turning onions frequently but other vegetables just once, until everything is marked with dark stripes, 5 to 6 minutes for onions and 8 to 10 minutes for zucchini, eggplant, and pepper.
- As each vegetable looks done, transfer to large platter. Garnish platter with thyme sprigs and adjust seasonings. Serve hot, warm, or at room temperature. (Vegetables can be covered and kept at room temperature for several hours.)
Time
55 minutesYield
Serves 6Ingredients
½ cup olive oil
3 medium cloves garlic, minced
1 tablespoon fresh thyme, minced, plus several sprigs for garnish
Salt and ground black pepper
2 large red onions, peeled and cut into ½-inch thick slices
3 medium zucchini, ends removed, sliced lengthwise into ½-inch thick strips, peel removed from outer slices
3 small eggplants, ends removed, sliced lengthwise into ½-inch-thick strips, peel removed from outer slices
1 large red bell pepper, cored, seeded and cut into large wedges
Ingredients
½ cup olive oil
3 medium cloves garlic, minced
1 tablespoon fresh thyme, minced, plus several sprigs for garnish
Salt and ground black pepper
2 large red onions, peeled and cut into ½-inch thick slices
3 medium zucchini, ends removed, sliced lengthwise into ½-inch thick strips, peel removed from outer slices
3 small eggplants, ends removed, sliced lengthwise into ½-inch-thick strips, peel removed from outer slices
1 large red bell pepper, cored, seeded and cut into large wedges
Ingredients
½ cup olive oil
3 medium cloves garlic, minced
1 tablespoon fresh thyme, minced, plus several sprigs for garnish
Salt and ground black pepper
2 large red onions, peeled and cut into ½-inch thick slices
3 medium zucchini, ends removed, sliced lengthwise into ½-inch thick strips, peel removed from outer slices
3 small eggplants, ends removed, sliced lengthwise into ½-inch-thick strips, peel removed from outer slices
1 large red bell pepper, cored, seeded and cut into large wedges
Why This Recipe Works
For our best grilled vegetables recipe, we found that most vegetables are best cooked over a medium-hot fire. Lower heat is needed to cook through vegetables with a low moisture content, like potatoes. As for wood chips, we found that vegetables do not cook long enough to pick up any wood flavor. A better way to add flavor to a grilled vegetable recipe is to brush the vegetables with a flavored oil just before grilling. (Marinating makes vegetables soggy.)
Before You Begin
These vegetables are fine warm or at room temperature, so grill them before the main course. Drizzle the grilled vegetables with balsamic vinegar if you like.
Instructions
- Light grill fire. Combine oil, garlic, thyme, and salt and pepper to taste in small bowl. Place vegetables on platter; brush both sides with flavored oil.
- Place vegetable grid over medium-hot fire and heat several minutes. Place sliced onions on grid. Arrange as many vegetables as possible on open parts of grill. (Grill remaining vegetables in batches as openings are available.)
- Grill uncovered, turning onions frequently but other vegetables just once, until everything is marked with dark stripes, 5 to 6 minutes for onions and 8 to 10 minutes for zucchini, eggplant, and pepper.
- As each vegetable looks done, transfer to large platter. Garnish platter with thyme sprigs and adjust seasonings. Serve hot, warm, or at room temperature. (Vegetables can be covered and kept at room temperature for several hours.)
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