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

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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.
