4 Ears corn; with husk
1 tb Sugar
Sea salt
Freshly ground pepper
Butter flavor cooking spray
4 lg Portobello mushroom caps
Olive oil spray
2 Heads fresh garlic; top
- 1/4" cut off
2 lg Fennel bulbs; halved, rubbed
- with lemon juice
3 tb Top fennel fronds reserved
4 sm Italian eggplants; halved
- lengthwise
6 Very thick scallions; trimmed -OR-
4 Thin young leeks; trimmed
2/3 c Extra virgin olive oil
2 1/2 ts Italian seasoning blend
4 Extra large eggs in the
- shell, room temperature
Crushed hot red pepper
Soak corn with sugar and a tablespoon of salt dissolved in water
to cover, for about one hour. Pull back husks, remove as much silk
as possible, spray kernels with butter flavor cooking spray, close
up husks. Spray portobellos generously on both sides with olive
oil spray. Sprinkle with salt and plenty of freshly ground pepper.
Dry-marinate 30 minutes. Spray grill grate, a wide grill spatula
and long tongs with no-stick spray.
Prepare a medium-hot direct fire for a gas or charcoal grill.
Spray garlic bulbs with olive oil spray; wrap in double layer of
foil. Grill 30 minutes, or until very soft. Grill corn, turning
occasionally, 20 minutes. When cool enough to handle, remove
husks. Spray fennel and eggplant on all sides with olive oil
spray. Brush spring onions with extra virgin olive oil. Sprinkle
cut sides of eggplant and fennel with Italian seasoning, salt and
pepper to taste.
Grill fennel cut side down until grid marked, turn using spatula
and grill 4-5 minutes longer, and 8-10 minutes total. Repeat with
eggplant halves. Grill spring onions 5-6 minutes until slightly
charred, turning with long tongs. Grill portobellos gill side down
5 minutes, turn and grill 5 minutes longer, until tender and
juicy. Place eggs on cooler section of grill, in a vegetable grill
basket if available. Cook 20 minutes, turning over twice. Cool in
a bowl of ice water, peel and halve.
Arrange vegetables and eggs on a warmed platter. Garnish with
reserved fennel fronds. Squeeze garlic pulp from skins. Place 2
tablespoons in a spouted measuring cup or small pitcher. Add 1/2 cup
plus 1 tablespoon extra virgin olive oil, a pinch of crushed
peppers, stir to combine. Serve at table for drizzling.
Serving suggestion: Follow with an assortment of excellent cheeses
and fruit.
