Recipe courtesy of Tom Wong

Broiled Vegetable Platter

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  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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6 Shiitake mushrooms, 3 1/2 inches diameter

1 Japanese eggplant, cut in half, then split length-wise

1 leek, bottom split length-wise, rinsed well

2 Maui onions, peeled, wedge cut into 6 pieces

6 slices zucchini, sliced on the bias

6 slices yellow squash, sliced

2 red bell pepper rings, 1/4-inch thick

2 yellow bell pepper rings, 1/4-inch thick

Herb Marinade (recipe follows)


2 tablespoons roasted garlic puree (recipe follows)

2 cups olive oil

1 tablespoon Hawaiian Shiso, if available, chopped

1 tablespoon basil, African, fresh, chopped

1 tablespoon thyme, English, fresh, chopped

1 tablespoon rosemary, fresh, chopped

1 tablespoon parsley, fresh, chopped

6-ounces white balsamic vinegar

1 teaspoon Alae Hawaiian salt (or substitute sea salt or kosher salt)


4 cloves garlic

1 tablespoon olive oil

2 teaspoons Hawaiian salt


  1. Toss each item in Herb Marinade to coat. Remove from marinade, lightly salt, keep separated. Let marinate for at least 20 minutes, or longer if possible. Broil items until cooked all the way through. Takes approximately 3 to 4 minutes on each side. Plate and serve.


  1. Put roasted garlic puree in a bowl. Slowly whip in olive oil to make a loose paste. Combine remaining ingredients


  1. Cut off ends of garlic cloves and drizzle oil over cloves, sprinkle Hawaiian salt. Loosely wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until tender. Press garlic out of skin and press through a sieve.