Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Grilled Summer Vegetable Medley

Preparation info
  • About

    2 lb

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Extra-virgin olive oil 4

Method

Procedure

Preparation

  1. Fabricate the vegetables:

    • Trim the stem and blossom ends of the eggplant(s) and cut into long, oval slices ⅜-in. (1-cm) thick.
    • Trim the stem and blossom ends of the zucchini and yellow squash. Cut them lengthwise into ⅜-in. (1-cm) slabs.
    • Remove the s