Grilled Vegetables On Cornbread

Recipe Ingredients

4		Leeks (small)
1		Eggplant (small)
1 tablespoon	15ml	Olive oil
1		Baked cornbread - - (abt 8" square)
8 oz	227g	Fontina cheese - shredded
		Sun Dried Tomato Relish
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Balsamic or red wine vinegar
2 tablespoons	30ml	Minced greek-style olives
2 tablespoons	30ml	Drained - minced sun-dried tomatoes in oil
1 tablespoon	15ml	Minced fresh rosemary
		(or 1 tspn dried rosemary)
1		Garlic clove - minced or pressed

Recipe Instructions

Cut off and discard root ends from leeks. Trim tops, leaving about 3 inches of green leaves. Discard coarse outer leaves. Split leeks in half lengthwise and rinse well to remove any dirt; drain. Cut in half if desired. Cut eggplant lengthwise into 8 wedges. Brush vegetables all over with the 1 tablespoon oil.

Arrange leeks and eggplant on cooking grate. Place lid on grill. Cook, turning once halfway through cooking time, until vegetables are browned and eggplant is very soft when pressed (8 to 10 minutes for leeks; 10 to 15 minutes for eggplant). If made ahead, cover vegetables and let stand for up to 6 hours. Meanwhile, combine ingredients for Sun-Dried Tomato Relish in a small bowl; set aside.

Cut cornbread into 4 triangles and split horizontally. Lay cornbread, cut side up, on a large baking sheet. Arrange eggplant and leeks on cornbread; top with cheese and relish. Set baking sheet on cooking grate. Place lid on grill. Cook until cheese is melted (about 5 minutes). Using a wide metal spatula, arrange 2 triangles on each of 4 individual plates.

This recipe yields 4 servings.

Source:
GRILL BY THE BOOK: WEEKDAY MEALS by the Editors of Sunset Books

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