Grilled Rabbit and Vegetables

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings

Ingredients
  • 1 (3 to 4 pound) rabbit, cut into 8 pieces
  • Fine sea salt and freshly ground white pepper
  • 1/2 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 bunch thyme
  • 1 bunch rosemary
  • 2 tomatoes, halved
  • 1 eggplant, sliced crosswise into 1/2-inch-thick pieces
  • 2 round zucchini, sliced on a bias into 1/2-inch thickness (you can substitute regular zucchini)
Directions
  • Prepare a grill or heat up a grill pan. If available, place a piece of slate on the grill and heat for at least 5 minutes.

  • Meanwhile, place the rabbit on a platter and season with salt and pepper. Drizzle 3 tablespoons of olive oil over and scatter garlic slices from 3 cloves, 8 sprigs of thyme and 4 sprigs of rosemary (halved to make 8). Allow it to marinate while the grill is heating.

  • When the slate is hot, place the rabbit pieces on the slate. Cook on each side until the rabbit is nicely seared and cooked through, about 5 to 7 minutes per side. Remove the garlic cloves and discard if they begin to burn, they will give a harsh flavor to the rabbit.

  • Season the vegetables with salt and pepper and drizzle with olive oil. Halfway into cooking the rabbit, place the vegetables on the slate and place a sprig of thyme and rosemary and a few slices of garlic on each. Cook on each side until nicely browned and softened, about 2 to 3 minutes per side. Serve hot or room temperature.


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