Tuesday, July 13, 2010

Dinner on the Grill

Roasted vegetables with vinaigrette.
Super easy and still impressive. I put a variety of vegetable on the grill for a Spanish style salad, Escalivada in Catalan. Red peppers went whole, right on the flames. Eggplant, zucchini, beets (yes beets, they get super sweet on the grill) and yellow squash were sliced 1/4 inch thick and brushed with olive oil before being grilled. Onions, also brushed with oil were cut in to sixths through the rot end to hold them together. Just for fun I took some carrots from out yard, cherry tomatoes, and even a few fresh okra (I threaded those on skewers to keep them from falling through). When the vegetables were tender and decorated with nice golden grill marks Iarranged them on a platter and dressed the dish with a parsley vinaigrette of 2 TB sherry vinegar, 1/3 cup olive oil, 1/2 tsp salt, 3 TB chopped parsley (that's Barbecue authority Steven Raichlen's recipe).
Along with our platter of vegetables I grilled some chicken, chorizo sausages, and ears of fresh corn. I love summer cooking.

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