Grilled Nightshade Vegetables
Grilled Nightshade Vegetables
Solano al’Grilgia
by James Belardo
For this recipe we decided to salute the night by roasting nightshade vegetables.The nightshade family includes tomatoes, eggplants, potatoes and most peppers; it also includes tomatilos, goji berries and (believe it or not) tobacco! Be cautious when eating nightshades because they do contain some harmful components such as glycoalkaloids (alkaloids) some people may be more susceptible to the effects.
Ingredients
2 lb. potatoes, cut in strips (like fries).
1 medium eggplant, cut similar to the potatoes
1/2 onion, chopped
2-3 cloves garlic, roughly cut
1 red pepper, chopped
1 green pepper, chopped
olive oil
1-2 sprigs fresh rosemary, finely chopped
Salt and Pepper to taste
Peperoncino Fiocchi (hot pepper flakes) – optional
Flat-leaf parsley
Directions
1. Cut all of the vegetables similarly, mix together (except for the parsley)
2. add olive oil, vinegar, salt, pepper and fresh rosemary.
3. grill in oven in a flat pan or on the bbq (using a basket). Mix frequently.
3. Add the flat-leaf parsley before serving, mix well.
Enjoy
The Grape Gourmet
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