Grilled Vegetable Platter

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

subheading: Lemon-Basil Vinaigrette:

2 tablespoons lemon juice

4 teaspoons Dijon mustard

2 garlic cloves, minced

½ teaspoon table salt

¼ teaspoon pepper

6 tablespoons extra-virgin olive oil

¼ cup chopped fresh basil, plus basil leaves for garnish

subheading: Grilled Vegetable Platter:

2 red bell peppers

1 red onion, cut into ½-inch-thick rounds

4 plum tomatoes, cored and halved lengthwise

2 zucchini, ends trimmed, sliced lengthwise into ¾-inch-thick planks

1 eggplant, ends trimmed, cut crosswise into ½-inch-thick rounds

3 tablespoons extra-virgin olive oil

½ teaspoon table salt

½ teaspoon pepper

8 ounces burrata cheese, room temperature

If burrata is unavailable, sliced fresh mozzarella makes a suitable substitute. To prepare this recipe over an open fire, prepare hot single-level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames and heat grill until hot, about 5 minutes. Proceed with step 5.

Directions at americastestkitchen.com

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