A Basil Harvest: Flatbread Pizzas with Marinated Grilled Vegetables and Basil


| August/September 1996



Serves 6 as a main course, 12 as hors d’oeuvres

Grilling vegetables brings out their best flavor. Many vegetables are good this way; choose those you like best or what’s in season. Cooking time will vary depending on the heat of your grill or broiler and the distance of the vegetables from the heat. I’ve used Italian-style flatbread shells from the grocery that just need to be heated for 5 to 10 minutes, but pita bread or homemade pizza crusts may be substituted.

• 1 small green zucchini, sliced 1/4 inch thick, 5 to 6 ounces
• 1 small yellow squash, sliced 1/4 inch thick, 5 to 6 ounces
• 1 small eggplant, quartered lengthwise and sliced 3/8 inch thick, 10 ounces
• 1 small red bell pepper, stemmed, seeded, and cut lengthwise into 3/4-inch strips
• 1 cup packed, coarsely chopped basil leaves
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 2 tablespoons tamari soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1/4 cup water
• 4 cloves garlic, minced or pressed
• Salt and freshly ground pepper
• 1 large Vidalia onion, sliced crosswise about 1/2 inch thick
• 6 six-inch flatbread shells
• Generous 1 cup basil leaves, cut crosswise into thin strips
• Freshly grated Parmesan cheese

1. In a large, shallow dish, toss the squash, eggplant, and bell pepper slices with the coarsely chopped basil leaves.

2. In a small bowl, combine 1/4 cup olive oil, the soy sauce, vinegars, water, and 2 cloves of garlic. Add salt and pepper to taste and stir well. Pour this marinade over the vegetables; let them stand for at least 1 hour or as long as 3 hours, stirring occasionally.

3. In another small bowl, combine the remaining garlic with the remaining olive oil.





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