6.06.2008

Vegetarian BBQ: Roasted* Medley on Greens

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A while back, the amazing Jim of CMH Gourmand asked me during a podcast if I had any vegetable favorites on the grill. I had to pause a bit to think of the vegetables I grill; there are many more possibilities than I originally thought.

Tonight, I really wanted to serve up salad for the gang and I wanted something substantial. Fridays are usually pizza night - tough act to follow. I had a butternut squash lying around, then I picked up some eggplant, potabellos, baby greens and some Egyptian style Feta from Mediterranean Imports (the Egyptian Feta is like a slightly salty chevre, it's amazing - and cheap). I chopped the veggies in medium cubes, tossed them in a generous splash of olive oil, added salt and pepper and a big bunch of finely sliced sage and tossed it on a grill.

I used briquettes** stacked on one side (a large bunch) and spread the veggies all around the grill using an indirect method but had all the vents opened. Very hot. The grill was capped and I went to walk Suze. About 40 minutes later, I took a spatula and tossed the cooking veggies to mix them a bit. Surprisingly, the squash, shrooms and eggplant cooked well together. I let them go another few minutes and tossed them in a bowl to rest.

Finally, salad prep: beautiful roasted*/grilled veggies on a bed of greens speckled with feta, grape tomatoes and a light splash of Parmesan vinaigrette. Not the best image, but I think it captures the dish. Roasted vegetables, more common in winter, redone for summer dining.

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We'll be doing many more veggies this season. Thanks for putting that seed in my head Jim.


*I did mean roasted because the kettle is covered. A covered Weber/kettle provides even heating, much like a vented oven. It's baking, with smoke.

**I must retract a statement I made on the aforementioned podcast. I said briquettes, by themselves, afforded no smoke flavor. They indeed do. It took a vegetable to notice it.

On a related note, I've been meaning to get a new product; Kingsford briquettes embedded with hickory - they'd be killer all purpose fuel.

2 comments:

CMH Gourmand said...

I am ready to come over toe eat vegetables!

Dave said...

Hey Jim,
Soon as June travel simmers down, You, Zach and Mary are high on the list for lunch.