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Grilled Vegetable Coponata

June 6, 2014

~ Mary ~

We bought a small charcoal grill last month so I could do some wood coal grilling – just on the weekends – it’s too much of a PITA for a quick week night meal.  I’ve grilled several things and have come to the conclusion – that the more natural your food (i.e. no strong marinades) this is the best cooking method.  There is a considerable difference.  Take for instance these veggies – I’ve always grilled veggies in the summer and love them.  But the wood charcoal really elevated the flavor! I’ve only used one grilled veggie marinade recipe over the last umpteen years.  This time I decided to see what Steven Raichlin’s Copanata recipe would be like.  Very NICE!  It’s a great little salad and if you don’t like any of the veggies either substitute something you do like or double up on one that’s already in here.  I found out that John hates eggplant- too mushy I usually do zuchini, but he hates that too.  Honestly I don’t know when he became so picky!



Grilled Veggie Copanata

Makes about  2 Quarts.

Wash and rub with olive oil:

1 1/2 # Eggplant

2 Medium Tomatoes

2 Peppers

1-2 Red Onions Peeled and quartered

Some other options: Celery, Zuchini, Green Onions 

Grill until tender, but not soft – each veggie is different.

Add Kosher Salt and Pepper while grilling.

Cool veggies then remove skin from eggplant and tomatoes.  Optional to remove skin from peppers.

Cut into any shape or size and mix with: 

1/4 Cup Toasted Pine Nuts 

1/4 Cup Capers

1/4 Cup Chopped Olives – any kind

A Handful of Fresh Chopped Parsley

1/4 Cup Olive Oil

4 Cloves sliced or minced Garlic

3 Tbsp Balsamic Vinegar

1 1/2 tsp Cocoa Powder – nice touch!

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