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Sicilian Marinated Grilled Vegetables<

Sicilian Marinated Grilled Vegetables

Submitted By:
La Siciliana

Background Info:
Before you can really start cooking authentic Sicilian food you need to master this simple marinade which is used several times a week in the kitchens of most Sicilian homes. The marinade varies from village to village and from family to family. My family call it 'Insoglio'. Insoglio can be used to marinate absolutely everything from Meat, Fish or Grilled Vegetables to a simple slice of Bruschetta (Bruce-ketta is the correct pronounciation folks - not brush-etta!!!). It?s an excellent marinade to use at barbecues especially on chicken, lamb, sausages or pork steaks as it works really well with char-grilled flavours. It can also be drizzled onto a finished dish ? ideally Seared Tuna or Swordfish; grilled or roasted vegetables such as Courgettes, Aubergines, Peppers and Endives. Prepare it a few times and try to balance the strong Mediterranen flavours into a delicate sauce - the garlic shouldn't be over-powering, the lemon juice not to acidic and the herbs should work in harmony with one another..
No. of Servings:
4 +
Preparation time:
Cooking time:
Cooking Instructions:
Roughly chop the fresh herbs and remove any tough stems. Prepare the Insoglio marinade by crushing together the chopped herbs, the garlic, the lemon zest and a little of the Olive Oil with a large pestle and mortar (alternatively you can use an electric blender). Crush and pound into a fine paste, then add the mixture to the lemon juice, the rest of the olive oil and salt and pepper.

Take a variety of seasonal vegetables such as Courgettes, Chicory, Firm Tomatoes, Red Onions, Aubergines etc or any other seasonal vegetable. Slice them thickly and brush all sides with Olive Oil. In batches, place the vegetable slices on a very hot griddle or under a hot grill and cook both sides until sizzling brown. Remove from the heat and allow to cool. Place in an airtight container and cover the grilled vegetables with the Insoglio Marinade. Refrigerate for a minimum of 1 hour ? or overnight - the longer the better! The vegetables can be kept refrigerated in the Insoglio for up to 5 days. Serve artistically on a platter and garnish with some chopped flat leaf parsley, mint, and basil.
Garlic Cloves to your taste (I use 2)
Small Bunch of fresh Flat Leaf Parsley
" " of fresh Mint
" " of fresh Basil
" " of fresh Oregano (tbsp of dried if you can't get fresh
1 Tbsp of Lemon zest
Juice of of one Lemon
1 Cups of Extra Virgin Olive Oil
Salt and Ground Black Pepper to your taste
A selection of fresh seasonal sliced vegetables such Courgettes
Firm Tomatoes or Green Tomatoes
Red Onions
Aubergines etc
Olive Oil for brushing the vegetables.
Large Pestle and Mortar or Electric Blender
Griddle Pan
Recommended Wine:
White : Pinot Grigio