Roasted Mediterranean Vegetables with Grapefruit Gremolata

Name: Roasted Mediterranean Vegetables with Grapefruit Gremolata
Yield: 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

By Donata Maggipinto

January 31, 2004

Recipe notes