Whole vegetables slowly transformed when cooked over a grill. Low and slow heat allows them to tenderize and develop a smoky rich flavor. It’s a simple dish where time makes all the difference.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 medium zucchini
- 2 medium red bell peppers
- 1 medium head savoy cabbage, bottom core removed
- 1 large eggplant
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- Vinegar, chopped fresh parsley, cilantro and/or chives and chopped Calabrian chiles, for topping
- Flaky sea salt or smoked sea salt, for sprinkling
Instructions
- Preheat a grill to medium high and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side.
- When the grill registers 375˚ F to 400˚ F, brush the zucchini, bell peppers, cabbage and eggplant all over with olive oil and season generously with kosher salt and pepper. Place the vegetables on the cooler side of the grill (indirect heat) with the larger end of the eggplant closest to the direct heat. Cover the grill and cook for 40 minutes. Flip the vegetables, then continue to cook, covered, until you can insert a skewer into the center of each vegetable with little to no resistance (start checking for doneness after 30 more minutes — it may take longer, depending on your grill). Remove the vegetables to a board or platter as they are ready and let rest 15 to 20 minutes.
- Slice the vegetables, drizzle with olive oil and vinegar and top with herbs, chiles and flaky sea salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 103 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 603 mg |