MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Farmer's Market Mixed Grill Tasting Menu
 Categories: Grill, Vegetables, Lemon. Eggs
      Yield: 4 Servings
 
      4    Ears corn; with husk
      1 tb Sugar
           Sea salt
           Freshly ground pepper
           Butter flavor cooking spray
      4 lg Portobello mushroom caps
           Olive oil spray
      2    Heads fresh garlic; top
           - 1/4" cut off
      2 lg Fennel bulbs; halved, rubbed
           - with lemon juice
      3 tb Top fennel fronds reserved
      4 sm Italian eggplants; halved
           - lengthwise
      6    Very thick scallions; trimmed -OR-
      4    Thin young leeks; trimmed
    2/3 c  Extra virgin olive oil
  2 1/2 ts Italian seasoning blend
      4    Extra large eggs in the
           - shell, room temperature
           Crushed hot red pepper
 
  Soak corn with sugar and a tablespoon of salt dissolved in water
  to cover, for about one hour. Pull back husks, remove as much silk
  as possible, spray kernels with butter flavor cooking spray, close
  up husks. Spray portobellos generously on both sides with olive
  oil spray. Sprinkle with salt and plenty of freshly ground pepper.
  Dry-marinate 30 minutes. Spray grill grate, a wide grill spatula
  and long tongs with no-stick spray.
  
  Prepare a medium-hot direct fire for a gas or charcoal grill.
  Spray garlic bulbs with olive oil spray; wrap in double layer of
  foil. Grill 30 minutes, or until very soft. Grill corn, turning
  occasionally, 20 minutes. When cool enough to handle, remove
  husks. Spray fennel and eggplant on all sides with olive oil
  spray. Brush spring onions with extra virgin olive oil. Sprinkle
  cut sides of eggplant and fennel with Italian seasoning, salt and
  pepper to taste.

  Grill fennel cut side down until grid marked, turn using spatula
  and grill 4-5 minutes longer, and 8-10 minutes total. Repeat with
  eggplant halves. Grill spring onions 5-6 minutes until slightly
  charred, turning with long tongs. Grill portobellos gill side down
  5 minutes, turn and grill 5 minutes longer, until tender and
  juicy. Place eggs on cooler section of grill, in a vegetable grill
  basket if available. Cook 20 minutes, turning over twice.  Cool in
  a bowl of ice water, peel and halve.
  
  Arrange vegetables and eggs on a warmed platter. Garnish with
  reserved fennel fronds. Squeeze garlic pulp from skins. Place 2
  tablespoons in a spouted measuring cup or small pitcher. Add 1/2 cup
  plus 1 tablespoon extra virgin olive oil, a pinch of crushed
  peppers, stir to combine. Serve at table for drizzling.
  
  Serving suggestion: Follow with an assortment of excellent cheeses
  and fruit.
  
  A Grilling Hall of Fame recipe From: Nibble.Com
 
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