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1 medium zucchini, sliced in ½-inch lengthwise slices
8 large mushrooms, cleaned
1 small eggplant, cut in ½-inch slices
salt and pepper
1/2 cup oil-packed sun dried tomatoes, drained
1 jar (8 oz.) roasted red peppers
1/2 cup large black olives, drained
1 head roasted garlic, skins removed
1 Tb. dried Italian herbs
2 Tb. balsamic vinegar
1/4 cup extra virgin olive oil
1/2 cup fresh parsley leaves, cleaned and chopped
1/4 cup scallions, finely sliced
Brush zucchinis, mushrooms, and eggplant slices with salad oil. Sprinkle lightly with salt and pepper. Grill vegetables over medium-hot grill* until cooked through but not charred. Allow to cool to room temperature, then process each vegetable separately in a food processor until finely chopped. Place chopped vegetables in a large mixing bowl. Now process (individually) the sun dried tomatoes, the peppers, and the black olives until finely chopped and add these items to the other chopped vegetables. Blend the roasted garlic, Italian herbs, balsamic vinegar, and the olive oil in the food processor until completely blended. Add garlic mixture to bowl of chopped vegetables along with the chopped parsley and the scallions. Stir the mixture until completely blended then taste and correct for seasonings. Serve spread at room temperature on homemade croutons, or your favorite crackers. Makes approximately 4 cups vegetable spread, enough to serve 12 to 15 guests 3 or 4 appetizers each. Serve with SCHUG Sonoma Valley Pinot Noir, Carneros Merlot or Cabernet Sauvignon.
*Chef’s Note: Grills vary quite a lot, therefore the smokiness of the spread will vary. I prefer regular or mesquite charcoal since either will impart a smokier flavor in the finished spread. The smoky quality is more complimentary to the red wines this recipe was developed to enhance.