VEGETABLES GRILLED IN A STEEL GRILL FRY PAN ENJOY DAN:

GRILLED VEGETABLES ON STEEL GRILL FRY PAN by CHEF DAN:

(It’s perforated design brings food in contact with flame to impart, a delicious, smoky flavor without the risk of losing them in the fire.

From Williams-Sonoma   blog (soupson4-40.blogspot.com)

Serves 4-6

INGREDIENTS:

3 tablespoons white wine vinegar

1-1/2-teaspoons Dijon mustard

4 garlic cloves, minced

1 tablespoon fresh rosemary

1 teaspoon red pepper flakes

3 tablespoons kitchen bouquet

1/3-cup olive oil, divided

3 zucchini, halved lengthwise

1 red onion, sliced into 1/2-inch rounds

1 bell pepper, stemmed, seeded and halved lengthwise

1 eggplant, sliced into 1/2-inch thick rounds

8 baby portabella mushrooms, halved

8 cherry tomatoes, halved

Sea salt and freshly ground black pepper.

DIRECTIONS:

1.   Whisk white wine and next 5 ingredients in a bowl.

2.   Slowly whisk 1/2-the oil in until thoroughly incorporated.

3.   Add all vegetables except eggplant, and marinate for 30 minutes, tossing occasionally.

4.   In the steel grill add eggplant and grill for 3-4 minutes.

5.   Add all the vegetables cover and grill for about 10 minutes.

6.   Shaking steel grill and adding oil occasionally.

7.   The flame roast’s the vegetables and gives them a nice smoky flavor.

8.   Remove from grill and place vegetables on a platter.

9.   Season with sea salt and freshly ground black pepper.

ENJOY DAN:                               BON-APPETITE!!