Recipe: Grilled Vegetables on Cornbread with Sun-Dried Tomato Relish

GRILLED VEGETABLES ON CORNBREAD
WITH SUN-DRIED TOMATO RELISH

4 small leeks
1 small eggplant
1 tablespoon olive oil
FOR THE SUN-DRIED TOMATO RELISH:
3 tablespoons olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons minced greek-style olives
2 tablespoons drained, minced sun-dried tomatoes in oil
1 tablespoon minced fresh rosemary (or 1 tsp dried rosemary)
1 garlic clove, minced or pressed
FOR THE CORNBREAD:
1 baked cornbread (about 8-inch square) (recipe)
8 ounces Fontina cheese, shredded

TO PREPARE THE VEGETABLES:
Cut off and discard root ends from leeks. Trim tops, leaving about 3 inches of green leaves. Discard coarse outer leaves. Split leeks in half lengthwise and rinse well to remove any dirt; drain. Cut in half if desired. Cut eggplant lengthwise into 8 wedges. Brush vegetables all over with the 1 tablespoon oil.

Arrange leeks and eggplant on cooking grate. Place lid on grill. Cook, turning once halfway through cooking time, until vegetables are browned and eggplant is very soft when pressed (8 to 10 minutes for leeks; 10 to 15 minutes for eggplant).

TO PREPARE THE SUN-DRIED TOMATO RELISH:
Meanwhile, combine ingredients for Sun-Dried Tomato Relish in a small bowl; set aside.

TO PREPARE THE CORNBREAD:
Cut cornbread into 4 triangles and split horizontally. Lay cornbread, cut side up, on a large baking sheet. Arrange eggplant and leeks on cornbread; top with cheese and relish.

Set baking sheet on cooking grate. Place lid on grill. Cook until cheese is melted (about 5 minutes).

TO SERVE:
Using a wide metal spatula, arrange 2 triangles on each of 4 individual plates.

Notes: Cornbread climbs to a new league when it's cut into triangles, toasted on the grill, and topped with a savory vegetable and cheese combination.

Servings: 4
Source: Grill By The Book: Weekday Meals by the Editors of Sunset Books