Grapefruit zest stands in for lemon peel in the gremolata, an aromatic garnish.
Recipe information
Yield
Makes 6 servings
Ingredients
3 medium Japanese eggplants, halved lengthwise, cut crosswise into 1-inch pieces
3 medium zucchini, cut into 1-inch-thick rounds
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, peeled, root end left intact, cut into 1/2-inch-thick wedges
2 6-ounce jars marinated artichoke hearts, drained, liquid reserved
1/4 cup balsamic vinegar
1/3 cup chopped fresh parsley
1 tablespoon grated grapefruit peel
2 teaspoons minced garlic
Preparation
Step 1
Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
Step 2
Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.
