1 head garlic, separated into cloves, unpeeled
2 large portobello mushroom caps, thickly sliced
1 pound zucchini squash, halved lengthwise (or mini zucchini squash)
1 pound yellow squash, halved lengthwise (or mini patty pan squash)
1 pound small carrots, halved lengthwise if large
1 pound roma tomatoes, halved
1 pound root radishes
1 medium red onion, thickly sliced
1/4 cup olive oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon olive oil, divided
coarse salt
freshly ground black pepper
1/2 teaspoon brown sugar
1/2 cup grated Parmesan cheese
1 tablespoon truffle oil
Prepare charcoal or gas grill and bring to medium high heat.
Place garlic cloves on a double layer of foil. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper. Seal tightly and place over indirect heat on grill. Roast about 1 hour (alternatively, roast in oven at 300 degrees for 1 hour).
Meanwhile, place all other vegetables in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with salt and pepper. Toss to coat.
Grill vegetables just until marked but still firm, about 2 minutes per side (grill tomatoes about 1 minute per side).
Remove from heat. Place vegetables into casserole or baking dish sprayed with non-stick cooking spray. Add roasted garlic cloves. Sprinkle with brown sugar and parmesan cheese. Toss to coat.
Cover and bake at 325 degrees F for 30 minutes, or until cheese melts and vegetables are fork-tender.
Drizzle with truffle oil, stir to combine, and serve immediately.
gjgee
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