Makes 5 servings
Ingredients
- 1 cup vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced garlic, divided use
- 1/2 teaspoon crushed fennel seeds
- 1 tablespoon minced rosemary
- 2 zucchini, cut on the diagonal into 3/4-inch-thick slices
- 3 eggplants, cut on the diagonal into 3/4-inch-thick slices
- 1 medium yellow onion, sliced into 3/4-inch-thick rings
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 green bell pepper
- 1 red bell pepper
- 1/4 cup olive oil
- 1/2 cup seeded, medium-dice tomatoes (peeled, if you like)
- 2 teaspoon balsamic vinegar
Directions
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In a large bowl, combine the vegetable oil, soy sauce, lemon juice, 1 tablespoon of the garlic, the fennel seeds, and rosemary to make a marinade. Add the zucchini, eggplant, and onion and gently toss to evenly coat. Marinate the vegetables for 1 hour. Drain any excess marinade off the vegetables before grilling.
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Preheat the grill for medium-heat cooking. Season the zucchini, eggplant, and onion with salt and black pepper. Place the vegetables on the grill and cook until browned on one side, about 2 minutes. Turn once and cook on the second side until the vegetables are tender, about 2 minutes more. Remove from the grill.
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Grill or broil the bell peppers until evenly charred on all sides. Transfer to a stainless steel bowl, cover with plastic wrap, and let cool 30 minutes. Remove the skin, core, seeds, and ribs.
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Heat the remaining 1 tablespoon garlic and the olive oil in a large saucepan over medium heat. Add the grilled vegetables, peppers, and tomatoes and stir gently to finish heating the vegetables through and to blend the flavors.
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Stir in the vinegar and adjust the seasoning with additional salt and pepper. Serve immediately.
