Please consult the OU's guidelines for checking fruits and vegetables.

Grilled Marinated Vegetables with Mozzarella
This recipe is kosher for Passover.
Grilled Marinated Vegetables with Mozzarella Eileen Goltz | Dairy
40 minutes 35 minutes
5 minutes
6 to 8 servings

Ingredients
  • 18 Tablespoons olive oil
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh basil
  • 6 large garlic cloves, chopped
  • ½ teaspoon dried crushed red pepper
  • 6 zucchini (about 1 lb. total)
  • 4 Japanese eggplants (about 1 lb. total)
  • 4 red bell peppers (about 1¾ lbs. total)
  • 2 (8-oz.) balls fresh water-packed mozzarella cheese

Instructions
  1. Spoon 6 Tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
  2. Trim zucchini and cut each lengthwise into 4 strips. Trim eggplant and cut lengthwise into 4 strips. Stem, seed, and cut red bell pepper lengthwise into 6 strips.
  3. Combine zucchini and 2 Tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 Tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 Tablespoons crushed-pepper marinade in third bowl; toss to coat.
    (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
  4. Prepare barbecue (medium-high heat).
  5. Grill vegetables until just charred and tender, turning occasionally, about 5 minutes.
  6. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade.
  7. Thinly slice mozzarella, add to platter and serve.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.