Yield: Yields 2-1/4 cups.
I vary this delicious compote depending on what vegetables I have, but I never skip the onions (for their sweetness) or the eggplant (for its soft texture). It’s a perfect condiment to serve with grilled or roasted pork, lamb, or beef, but it’s even more versatile than that (see serving suggestions below).
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Thread the onion slices onto thin metal skewers (poultry lacers work great) or soaked wooden skewers. Brush liberally with olive oil and season with kosher salt. Put the onion skewers and the pepper on the grates and cook, turning with tongs as needed until the onion slices are well browned on both sides and the pepper skin is blackened on all sides about 15 minutes total. Remove the onions from the grill and wrap them in foil for at least 10 minutes, until they are softened and completely cooked through. Wrap the pepper in foil or put it in a paper bag to cool completely. When the pepper is cool, peel off the blackened skin and remove the stem and seeds.
Make Ahead Tips
The compote keeps in the refrigerator for several days.
Grilled Vegetable Pasta: Cook 1/2 lb. dried curly pasta, drain, toss with a little olive oil and kosher salt, and add 1-1/4 to 1-1/2 cups of the compote. Garnish with more chopped fresh herbs and a little grated orange zest.
Ravioli or Tortellini with Grilled Vegetable Sauce: Gently heat 1 cup of the compote. Cook 1/2 lb. ravioli or tortellini; whisk a few tablespoons of the pasta water into the vegetable compote. Spoon over the pasta; garnish with toasted pine nuts and grated Parmigiano-Reggiano.
Grilled Vegetable Crostini: Brush thin baguette slices with olive oil and toast or broil. Top each with a heaping teaspoon of the compote and garnish with a sprig of mint.
Grilled Vegetable Dip: Put the compote in a wide bowl and surround with toasted, salted pita wedges.
Grilled Vegetable Pizza: Spread 1/3 cup of the compote on an 8-inch round of shaped pizza dough. Sprinkle with grated Fontina and bake at 450°F for 12 to 14 minutes, or cook on an outdoor grill.
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