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All Fired Up
Veggies can take the heat – if they’re grilled just right
Fresh-from-the-garden vegetables will soon be making their way to our tables, and grilling is a great way to add some interest to old favorites.
All too often, grilled vegetables are served blackened and bitter or virtually raw – and that’s probably why most people save the grill for burgers and steaks.
But fresh vegetables benefit almost more than meats from cooking over charcoal. The caramelizing of natural sugars gives old reliables new style, intensifying their flavor and drawing out natural sweetness.
We tossed in our recipe for lemon, thyme and mustard basting sauce, which lends a fresh, light taste. And a few key techniques will help ensure that juicy vegetables come to the table in a tender way that preserves – and enhances – their naturally bright, delicious flavors. Just right for spring.
Roasted Vegetables
with Balsamic Vinegar
Ingredients
2 red peppers
1 yellow pepper
2 small zucchinis
1 red onion (or 4 leeks)
12 cherry tomatoes
Olive oil
Fresh thyme
2 cloves of garlic, minced
2 Tablespoons balsamic vinegar
salt and pepper
Procedure:
Cut peppers into chunks.
Slice zucchinis and onion or leeks.
Toss in a bowl with 1/4 cup olive oil, a bunch of fresh chopped thyme and two cloves of minced garlic.
Place the vegetables onto a medium-hot grill and turn once, cooking until they are tender-crisp.
Toss in a bowl and splash with two Tablespoons of balsamic vinegar. Season with salt and pepper to taste.
Lemon, Thyme and
Mustard Basting Sauce
Ingredients:
1 stick butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
2 Tablespoons chopped fresh thyme
1 Tablespoon grated lemon peel
Procedure:
Combine all ingredients in a heavy medium saucepan.
Whisk over medium heat until butter melts and sauce is well blended.
Season to taste with salt and pepper. (This can be made three hours ahead.) Cool. Whisk over low heat to re-warm before using.
Fire-Roasted Whole Peppers
Procedure:
Fresh, fire-roasted peppers and chile peppers can be substituted in any recipe that calls for peppers.
Start with whole, washed peppers (red, green or chile peppers) and a hot fire.
Place peppers over fire, turning frequently until they are charred and blistered on the outside.
Take the peppers from the fire and immediately place in a paper bag.
Close the bag and let the peppers sit for about 10 minutes.
Remove the peppers from the bag and scrape the black blisters off with a small knife.
Cut the pepper open, and discard the stem and seeds.
Tips
Size and shape matter: Cut the vegetables into large, flat pieces with an even thickness throughout.
(Make sure the pieces are large enough to prevent
them from falling into the fire.) Onions should be cut
into thick slices.
For bell peppers, cut the tops and bottoms off, seed and cut into four pieces. Thin vegetables such as asparagus and scallions grill best if left whole.
Story and Recipes by Kelly Price
Photo by Jeffrey S. Otto
