Plenty of cooks will be looking for inspiration in the area of vegetable cookery this summer.
One of my favorite concepts is veggies on the grill. Indeed, vegetables are a natural because they develop such an irresistibly sweet and smoky flavor during the process.
It’s a form of cooking I have always loved, whether it was during my college apartment days when I made do with a hibachi on the balcony, my high-country adventure years with a portable grate and packed-in charcoal briquets or the fancy-schmancy phase we’re in now with three options to choose from: a charcoal grill, a gas grill or an electric smoker.
Each style produces different-yet-delightful results.
Gas grilling’s more convenient and less messy, but I prefer the flavor of food that’s been grilled over old-fashioned charcoal or our fabulous electric auger-driven Traeger smoker. So we keep all kinds of grills on the premises.
This first recipe is my all-time favorite way to grill a pile of fresh vegetables.
Use them as a tasty side-dish straight off the grill or pile their delicately-charred selves into pocket bread or onto thick slices of a hearty, rustic Italian bread.
After soaking them in my zesty marinade for an hour or two, I drain the vegetables and simply stir-fry them over charcoal or gas grill.
This requires a special grilling pan with small holes so small pieces won’t fall through during cooking. If you don’t have one, this is the perfect excuse to make the purchase.
Jan’s marinated and grilled veggies
Marinade:
1/3cup red or white wine vinegar
1/4cup dry red wine (such as zinfandel, cabernet, or pinot noir)
2tablespoons soy sauce
1teaspoon Worcestershire sauce
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
3cloves finely minced garlic
2/3cup extra-virgin olive oil
Vegetables:
1/4pound mushrooms (halved or whole, depending on size)
1red bell pepper, seeded and cut in strips
1yellow bell pepper, seeded and cut in strips
2summer squash, sliced
1sweet onion, sliced into thin strips or rings
Combine the vinegar, wine, soy sauce, Worcestershire sauce, salt, pepper, garlic and olive oil. Place the vegetables in one large container or two recloseable plastic bags. Pour the marinade over the vegetables and let marinate for 1 to 2 hours.
When ready to cook, remove the vegetables from the marinade (the marinade will keep for a couple of weeks, so refrigerate in a sealed jar for another round of veggies within that time-frame).
Place the grill pan on top of the grill grate over hot coals or gas flame and let it heat through. Add the vegetables and let them cook, turning and tossing the veggies as you would for a stir-fry, until they’re lightly golden and cooked through.
Remove from heat. Delicious with rice, polenta or even in a sandwich.
Portabella mushroom burger alternative: Prepare the marinade as directed above. Place portabella mushrooms in a recloseable plastic bag, pour on the marinade and marinate up to 2 hours. Remove the mushrooms from the marinade and grill, turning once, until golden and soft. Meanwhile, toast the cut sides of hamburger buns. Prepare the buns with mayonnaise and a bit of lettuce, tomato and onion. Top with the grilled mushrooms and top portion of bun.
Stuffed picnic loaf with pesto, grilled vegetables and provolone cheese
6tablespoons extra-virgin olive oil
4garlic cloves, minced
1large eggplant, peeled and sliced 3/8-inch thick
1red or green bell pepper, quartered
1sweet onion (such as a Walla Walla Sweet)
1large loaf Italian or French country bread (11/4 to 11/2 pounds)
1/2cup pesto
2large vine-ripened tomatoes, sliced
5ounces Provolone cheese, sliced
Prepare a medium-hot fire in the grill.
Combine the olive oil and garlic in a small bowl and brush on the eggplant, pepper and onion.
Grill the vegetables, turning occasionally, until well browned, 10 to 15 minutes. Remove the vegetables from the grill as they are done.
Reduce the temperature of the grill by spreading out the coals or by reducing the flame on a gas grill to low.
Slice the bread in half horizontally. Remove some of the interior of the loaf to create a hollow space for stuffing the vegetables. Brush the inside of the loaf with the remaining olive oil and garlic, then spread with the pesto. Layer one-half of the Provolone, the grilled vegetables, the tomatoes and the remaining Provolone on the bread. Position the top half of the loaf in place. Wrap the loaf in foil.
Place the loaf on a low-heat spot on the grill, away from direct heat, cover the grill, and bake until the bread is lightly toasted and the cheese is melted, about 10 minutes. Do not allow the bread to scorch.
To serve, unwrap the loaf. Slice into wedges and serve hot.
Make ahead: The sandwich loaf can be assembled up to a day in advance and refrigerated in its foil wrapper. Heat over low coals, turning occasionally, or in the oven at 350 degrees for about 30 minutes.
Variations: Possible variations on this theme are infinite. Substitute grilled red pepper relish (it’s included here) or a tapenade for the pesto. Use different vegetables, replacing some or all of the ones specified with grilled zucchini, yellow summer squash, and mushrooms. Cheddar, fontina, Monterey Jack, Colby, gouda — any semi-hard cheese with good melting properties — can replace the Provolone. Or use goat cheese and omit the pesto and provolone.
Makes 4 servings.
Recipe from “The Vegetarian Grill,” by Andrea Chesman
Greek salad pita pockets with grilled eggplant
1head lettuce, torn into bite-size pieces
1/2English cucumber, sliced
2large vine-ripened tomatoes, chopped
1sweet onion (such as a Walla Walla Sweet), thinly sliced
2tablespoons plus 1/3 cup extra-virgin olive oil
2tablespoons fresh lemon juice
1/2cup Greek black olives
4ounces feta cheese, crumbled
2garlic cloves, minced
2teaspoons chopped fresh thyme or lemon thyme
2teaspoons chopped fresh oregano
1/2teaspoon salt
1/4teaspoon black pepper
1 1/2pounds eggplant (preferably Japanese or Chinese), peeled, if desired, and sliced 3/8 inch thick
6pita pockets
Combine the lettuce and cucumbers in a large salad bowl and refrigerate. In a medium-size bowl, combine the tomatoes, onion, 2 tablespoons of the olive oil, the lemon juice, olives and feta. Set aside to marinate at room temperature.
Prepare a medium fire in the grill.
Combine the remaining 1/3 cup olive oil, garlic, thyme, oregano, salt and pepper. Brush on the eggplant. Cut the pitas in half to form two pockets and wrap in foil.
Grill the eggplant, turning once, until quite brown and tender, 10 to 15 minutes. Warm the pitas off to the side of the grill, turning occasionally.
Add the marinated tomato mixture to the salad bowl and toss.
Serve the warmed pitas, grilled vegetables, and Greek salad at the table, and allow the diners to assemble their own sandwiches.
Makes 4 to 6 servings.
Recipe from “The Vegetarian Grill,” by Andrea Chesman
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist. Readers can contact her by e-mail at janrd@proaxis.com, or obtain additional recipes and food tips on her blog at www.janrd.com.
Vegetable grilling tips
Consider purchasing a vegetable grill rack or “grill topper,” as they’re sometimes called. It’s simply a metal sheet (some of them are enamel coated), with holes to allow flames and smoke to reach and penetrate the food. The holes are small enough to prevent cut vegetables from falling into the fire.
To keep veggies moist, brush or toss with an oil or marinade before cooking, which also helps prevent sticking to the grill.
For even cooking, vegetables should be grilled whole or cut into similar-size pieces.
Vegetables cook quickly on the grill, usually within 5 to 10 minutes.
To prepare a tasty corn garnish for soups or salads, simply brush husked ears of corn with olive oil or melted butter and grill, turning occasionally, until tender and grill-marked, about 7 to 10 minutes.
A great resource for tips and recipes for barbecuing veggies is “The Vegetarian Grill” by Andrea Chesman.
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