Wednesday, June 10, 2015: Marinated Summer Vegetables with Mozzarella and Herb Vinaigrette by Chef Chuck Wiley


Marinated Summer Vegetables with Mozzarella and Herb Vinaigrette

Yield: 6-8 servings

¼ cup Lemon juice

½ cup Olive oil

2 Tbsp Dijon mustard

2 tsp Honey

1 small Shallot, sliced

1 each Garlic clove, sliced

1 Tbsp Fresh oregano

2 Tbsp Fresh thyme

To taste Kosher salt and freshly ground black pepper

1 Tbsp Water

1 each Japanese eggplant (about 6oz) cut on the diagonal

1 each Portobello mushrooms

1 each Zucchini (about 6oz) cut on the diagonal

½ lb Asparagus

1 bunch Radishes, cut in half if large (about 6oz)

2 each Tomatoes, cut in chunks

½ cup Olives, pitted

½ lb Fresh mozzarella cheese, cut in 8 slices

2 Tbsp Italian flat leaf parsley leaves

¼ cup Pine nuts, toasted

Preheat oven to 450 degrees and preheat two baking sheets. Combine lemon juice, oil, mustard, honey, shallot, garlic, oregano and thyme in a blender; puree until smooth. Season to taste with salt and pepper and add a little water to thin it out a bit.

Combine the eggplant, mushrooms, zucchini, asparagus, radishes in a large mixing bowl. Cover with half of the marinade and mix well, being careful to coat each slice. Take the hot baking sheets out of the oven, carefully lay the vegetables out on the baking sheets. Season with salt and pepper and roast for about 5-10 minutes until vegetables are tender. Toss in the tomatoes and olives during the last 5 minutes of cooking. Cool to room temperature.

Arrange the vegetables and cheese on a platter, alternating color and textures. Sprinkle with the parsley and pine nuts. Serve the remaining marinade on the side.