Grilled Veggie Melange

I never fully appreciated the term Veggie Melange, until I grilled one. I have always been a supporter of mixing veggies that are at hand and simply have to be cooked - probably together. But too much of a mix almost felt like a cop out - but how could that be if they meld together and serve such a noble function? I say go for it, cook them together when they need, and grill them when you can. Get a grill pan for the veggies!

2 cups fresh string beans, cut in half

1 dozen petite baby potatoes, quartered

1 red pepper, 1-inch diced

1 red onion, sliced

2 dozen Brussels sprouts, quartered

2 cloves garlic, minced

palmful fresh basil leaves, minced

1/2 tsp crushed red pepper flakes, or to taste; or add a jalapeño pepper, diced

1 Tbsp coconut aminos (I used Bragg)

2 Tbsp olive oil

Heat grill to high. Bring a medium pot of very well-salted water to a boil. Add the potatoes and cook about 5 minutes. Add the green beans and cook another 3 minutes or so, just until bright green with both veggies beginning to soften. The beans and potatoes will cook further on the grill - they should be only just tender - not too very soft.

Drain the beans and potatoes well and place them in a large bowl. Add the remaining veggies, pepper, aminos and the oil to the bowl and toss well to mix.

Grill the veggies in a grill pan over high heat, stirring frequently as they sizzle and brown. Cook until the veggies are crisp-tender - checking the Brussels sprouts, especially, for done-ness.

Serves 4-6 as a side.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment. It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt. Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

Cuisine Eric

Search This Blog