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T.G.I. Friday’s Vegetable Grill

Source of Recipe

Chef Bob Davis


Recipe Introduction

Chef Bob Davis from T.G.I. Friday’s shares a great recipe for summertime fun! Step-by-Step Instructions

Portabella Mushrooms
Remove stem from mushrooms and discard. Rinse mushrooms with cold water. Add your favorite vinaigrette dressing--just enough to fill the bottom of the mushroom cap. Marinate for one hour. Place mushroom on grill, cap side up. Grill until tender.

Skewers:
Red peppers--wash and dry, cut into large squares
Zucchini--wash and dry, cut into large round slices about ¾” thick
Summer Squash--wash and dry, cut into large round slices about ¾” thick
Roma Tomatoes--wash and dry, remove core and discard, cut into ½” wedges

Use bamboo or wood skewers--soak skewers in water for 30 minutes before using so they do not burn on the grill or splinter. Assemble skewers in color array. When assembling place vegetables flat on cutting board and insert skewer through skin side and out through skin side for a flat long skewer. Grill until vegetables are just tender and slightly crunchy.

Pasta:
Cook you favorite thin long pasta, such as spaghetti, in salted boiling water and place in dish.

Tomato Salsa:

Step One:
6-8 medium-size Roma tomatoes
2 tablespoon olive oil
¼ teaspoon salt
1/8 teaspoon black pepper
2 cloves of minced garlic
10 fresh basil leaves

Wash , core and dice tomatoes to ¼” thick pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine all ingredients and hold for 2 hours before use

Step Two:
Add ½ cup plain tomato sauce to a pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Place portabella on cutting board and cut into strips on a bias and place on top of tomato salsa and pasta. Arrange vegetable skewers around plate.