GRILLED VEGETABLE PLATTER

16 small leeks

1/2 teaspoon kosher salt

salt & freshly ground black pepper; to taste

2 eggplants (about 1 lb each)

4 red bell peppers

1 clove garlic; peeled

1 tablespoon fresh lemon juice

1 tablespoon olive oil (extra-virgin preferred)

1 teaspoon dried parsley flakes

1. Prepare a grill.

1a. Alternatively, preheat oven to 450 degrees.

2. Lightly oil two 24-inch-long sheets of aluminum foil or coat them with non-stick cooking spray, leaving a 2-inch border.

3. Trim root ends, outer leaves and all but about 1-inch of the dark green portion from leeks. Starting at the stem end, with a sharp knife, make a lengthwise incision to within about 1 inch of the root end. Make a second incision at right angles to the first one. Wash leeks thoroughly, shaking to loosen any dirt. Pat dry. Place half the leeks on one of the prepared sheets of aluminum foil. Season with salt and pepper to taste. Seal edges of foil around leeks to form a packet. Repeat with remaining leeks and prepared foil. Wrap each packet in a second sheet of foil.

4. Pierce each eggplant in several places with a fork.

5. Place leek packets, eggplants and bell peppers directly on grill. Cover and grill, turning eggplants and bell pepper frequently with tongs, for 20 to 35 minutes. Cook leeks until very tender and lightly carmelized on the bottom (open the packets to check). When done, unwrap packets and let leeks cool. Cook eggplants until skin is blackened all over and flesh is very soft. Cook bell peppers until blackened all over.

5a. Alternatively, place leek packets on the middle shelf of the oven. Set bell peppers and eggplants on a baking sheet and place on a lower shelf. Roast for 20 to 35 minutes.

6. As eggplant and bell peppers are done, transfer them to a baking sheet; cover with a kitchen towel and set aside for about 20 minutes.

7. Stem and peel eggplants. Cut in half lengthwise, then cut each half into quarters. Set aside.

8. Working under running water, slip skins of peppers. Cut each one lengthwise into quarters, removing cores and seeds.

9. With the side of chef's knife, mash garlic with 1/2 teaspoon salt.

9a. Alternatively, mash garlic and salt in a mortar with a pestle.

10. Transfer to a small bowl. Whisk in lemon juice and oil. Season dressing with pepper.

11. Arrange leeks, eggplants and bell peppers on a serving platter. Drizzle dressing over vegetables and sprinkle with parsley.

* CHEF'S NOTE: Vegetables can be cooked ahead of time. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.

Yields 8 servings

CALORIES: 160; PROTEIN: 4g; CARBS: 34g; FAT: 2g; FIBER: 7g; SODIUM: 170mg; CHOL: 0mg.

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