Grill out this summer with a great recipe from Chef Sal Scognamillo, Patsy’s Italian Restaurant, New York City.
Grilled Marinated Eggplant, Zucchini, and Portobello Mushrooms
Yield: 4 servings
1 medium eggplant, about 1 pound
3 small zucchini, about 1 pound
2 large Portobello mushrooms
Peel the eggplant and then trim the ends from both the eggplant and zucchini. Cut into half-inch rounds. Remove the stems from the mushrooms and clean by gently wiping the top of each with a damp paper towel.
¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 peeled garlic clove, minced
1 Tbsp finely chopped fresh basil (about 4 leaves)
Salt and freshly ground black pepper, to taste
Place all ingredients in a screw-top jar. Close tightly and shake until thoroughly blended.
Toss the zucchini, eggplant and mushrooms in a large bowl with the vinaigrette marinade. Set aside for 10-15 minutes to allow flavors to meld before grilling.
Grill the zucchini and eggplant for 2 minutes, turning once. Grill only the top of the mushroom, for 3 minutes.