See Also: Italian Grilled Vegetables(recipes)
Italian Baked Vegetables(recipes)
Grilled Vegetables(recipes)
Herb Grilled Vegetables(recipes)
Grilled Vegetables with Creamy Polenta(recipes)
Grilled Vegetables with Olive Sauce(recipes)
Grilled vegetables with pitta croutons(recipes)
Grilled Scallops and Vegetables with Cilantro Sauce(recipes)
Rack of pork with grilled vegetables and herbes de Provence(recipes)
Fiery Grilled Buffalo-Style Chops and Vegetables(recipes)

Italian Grilled Vegetables (recipes)


Italian Grilled Vegetables

Yield: Makes 8 servings



Ingredients:



4medium unpeeled red potatoes

2tablespoons orange juice

1tablespoons balsamic vinegar

1clove garlic, minced

1/2teaspoon salt

1/4teaspoon black pepper

1/3cup plus 3 tablespoons olive oil, divided

8thin slices (4X2 inches) ham or prosciutto

3ounces garlic-flavored soft goat cheese, cut into 8 pieces

8asparagus spears

1(each) red and yellow bell peppers, cut in half and stem and seeds removed

2small zucchini, cut lengthwise into thin slices

1Japanese eggplant, cut lengthwise into 1/4-inch slices

12large mushrooms

2poblano peppers, cut in half and stems and seeds removed









Preparation:





1.Prepare grill for direct grilling. Cook potatoes in boiling water until tneder. Drain; cool slightly. Cut potatoes into thick slices. Meanwhile, combine juice, vinegar, garlic, salt and black pepper in small bowl; whisk in 1/3 cup oil. Set aside. 2.Wrap each ham slice around 1 piece cheese and 1 asparagus spear. Thread cheese bundles onto wooden skewers. (Soak wooden skewers and picks in hot water 30 minutes to prevent burning.) Brush bundles with remaining 3 tablespoons.3.Grill bell peppers, skin sides down, over medium heat 8 minutes or until skins are charred. Place in large resealable food storage bag; seal. Let stand 5 minutes; discard skins. Grill remaining vegetables on covered grill over medium heat 2 to 5 minutes on each side or until tender. Grill cheese bundles over medium heat until lightly browned. Arrange vegetables and cheese bundles in large glass dish; drizzle with juice mixture, turning to coat. Let stand 15 minutes.









Nutritional Information:







Serving Size: 1/8 of recipe







Sodium

27 mg







Protein

5 g







Carbohydrate

26 g







Total Fat

7 g







Calories from Fat

38 %







Calories

168