Since 1990, Sara Foster has been delighting the patrons of her two North Carolina gourmet takeout food stores with refined yet unpretentious fare that reflects her Southern upbringing and years as a professional cook on the East Coast. The Foster's Market Cookbook, penned with food writer Sarah Belk King, collects dozens of Foster's most popular recipes, beloved for their use of high-quality seasonal ingredients and rich, imaginative flavor combinations.
This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that’s been slathered in creamy chevre. Or make hors d’oeuvres by topping Crostini (page 104) with slices of grilled vegetable and some crumbled chevre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.
Servings: 6-8
Safflower oil or canola oil, for oiling the grill
1/2 cup olive oil
1/4 cup balsamic vinegar
5 fresh basil leaves, cut into very thin strips (chiffonade)
2 zucchini, cut into 1/2-inch slices lengthwise
2 yellow squash, cut into 1/2-inch slices lengthwise
1 red onion, cut into 1/2-inch-thick rounds
2 red bell peppers, cored, seeded, and cut into 2-inch strips
Fresh parsley and fresh basil, to garnish, optional
Crostini (recipe follows)
Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini
