| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion, capsicum | ||
| Portions: | 10.7 | ||||
| Shelf life: | two days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Red onions, sliced 3/4″ thick across the equator | 1 | 2 | 3 | |||
| Japanese eggplant, stem off, halved lengthwise | 1 | 2 | 3 | |||
| Green zucchini, stem off, halved lengthwise | 1 | 2 | 3 | |||
| Golden zucchini, stem off, halved lengthwise | 1 | 2 | 3 | |||
| Red peppers, ends off, core and seeds out | 8.00 | 1 | 1 | 8.00 | ||
| Yellow peppers, ends off, seeds out | 8.00 | 1 | 1 | 8.00 | ||
| Olive oil | 3.00 | 6.00 | 9.00 | |||
| Fresh basil, chiffonade – 1 bunch | 0.75 | 1.50 | 2.25 | |||
| House vinaigrette | 2.00 | 4.00 | 6.00 | |||
| Salt | 1.50 | 3.00 | 4.50 | |||
| Black pepper | 0.50 | 1.00 | 1.50 |
Prepare the vegetables as indicated. Transfer to a sheet pan, and drizzle with the olive oil, and season well with salt and pepper as illustrated.
Cook the vegetables on a hot grill, cut face down, until lightly browned on both sides, about four minutes on the cut side. Rotate each piece 90 degrees once to create nice square grill marks halfway through. Turn them over and cook on the second side just until they begin to soften. Return to the oiled sheet pan, and allow to cool completely.
When the vegetables are cool enough to handle comfortably, cut the squash and eggplant crosswise into 1 1/4′ pieces, and the peppers into 3/4″ squares. Combine in a large mixing bowl, and drizzle the vinaigrette over the top.
Chiffonade the basil as shown taking care not to bruise it, then toss to combine.
Season with the salt and black pepper, mix well, then correct seasoning if required. Transfer to a cambro, cover, label, date, and initial. Store refrigerated until needed. Reheat by tossing in a non-stick frying pan over high heat. Correct seasoning as needed the next day.