Thursday, January 24, 2008

Grilled Veggies

Serves…. number is set by how many veggies you cook; more guests, more veggies. A selection of Grilled Veggies and Rosemary Chicken make a great dinner.

Place your choice of the following in a shallow pan:

Asparagus
Portabella mushrooms
Red sweet peppers, cored, seeded and sliced in 4 quarters (strips)
Green sweet peppers, cored, seeded and sliced in 4 quarters (strips)
Yellow sweet peppers, cored, seeded and sliced in 4 quarters (strips)
Oriental eggplant, cut in half lengthwise
Miniature eggplant, cut in half lengthwise
Zucchini squash, cut in half lengthwise
Yellow summer squash, cut in half lengthwise
Patty Pan squash, cut in half horizontally
Red or Vidalia or other sweet onions cut in slices
Whole scallions, roots removed
Spring onions, cut in half lengthwise
Baby new potatoes, parboiled for 3 minutes in boiling water, on skewers
Whatever else strikes your fancy or you have on hand

Brush veggies on both sides with:

Good Seasons Dressing made with balsamic vinegar (or a dressing made from olive oil
and balsamic vinegar with herbs to taste)

Marinate for about an hour.

Grill over medium heat, turning frequently just until veggies are tender - some will take much longer than others (the asparagus take very little time and must be turned constantly) - do not char or burn!


VARIATION: WEEDS WITH GRILLED VEGGIES


Serves…. number is set by the size bowl you fill; more guests, bigger bowl

When Alex and especially Christopher were younger they were not fond of mescaline or “spring mix” and hence called these green “weeds”. They like them now, but the term “weeds” has stuck.

Cover bottom of a ~2” deep serving dish or large platter with:

Weeds (mescaline or other small spring greens)

Arrange some/all of the following on top of the weeds keeping each ingredient in separate area:

Grilled asparagus
Grilled Portabella mushrooms, sliced
Grilled red sweet peppers, sliced in strips
Grilled red or Vidalia onions, sliced in rings

Dress with (or allow guests to dress their own salad):

Good Seasons Dressing made with balsamic vinegar (or your favorite oil and vinegar
dressing).  Since veggies have already been marinated, salad will require minimum dressing.

January 2015: VARIATION:

When grilling oriental eggplant and sometimes asparagus, instead of marinating in a balsamic dressing, I brush these veggies with sesame oil or toasted sesame oil just before grilling.










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