Recipe: Grilled Vegetable Platter
This dish is simple yet very versatile. Get creative: You can use any veggies you have on hand, and you can vary the amounts of each to suit your taste. My mom, a top chef, always serves this as a side dish at summer barbecues. In winter, you can always roast the vegetables in the oven instead of grilling them. Here are some vegetables that work well:
Toss with olive oil, salt, and pepper (or lemon pepper) in a large bowl until the oil and seasoning completely cover the asparagus. Grill for 3 to 4 minutes over medium-high heat.
Toss in olive oil and seasoning (Italian seasonings are my favorite). Grill in a grilling basket or wrap in foil and grill over medium heat for 10 to 15 minutes, turning often. You can open the foil during the last 5 minutes and continue grilling if you want them to have a nice golden color.
Peel and cut into 2.5-cm pieces. Toss in olive oil and seasoning (try dried dill). Wrap in foil and cook until done (25 to 30 minutes), turning often to avoid burning.
Cut lengthwise and brush with oil and seasoning. Grill for 5 to 8 minutes until dark green and slightly wilted.
Peel and cut in half lengthwise if thin (if thick, cut into 0.5-cm slices). Toss in olive oil and seasoning (try dried dill or parsley). Wrap in foil and cook until done (25 to 30 minutes), turning often to avoid burning.
Combine 1/4 cup soy sauce, 1/4 cup balsamic vinegar, 1/4 cup oil, and 1 teaspoonful of your favorite herb. Generously brush 8 whole portobello mushrooms (or any large mushroom) on both sides. Let stand for 30 minutes and brush again. Grill for 2 to 3 minutes on each side.
Cut 3 unpeeled potatoes into 2.5- to 5-cm chunks. Add olive oil, salt, pepper, 2 or 3 garlic cloves, and 1 onion (thinly sliced). Wrap in foil and grill, turning often. Cook for approximately 1 hour. You may need to add more salt to taste. You can also add 1 or 2 chili peppers (chopped) before grilling.
Toss in olive oil and seasoning (cumin, five spice, or oregano works well). Wrap in foil, and poke holes in the top of the foil to let out the steam. Grill for 3 to 4 minutes over medium-high heat.
Cook directly over a fire or a grill until blackened. Immediately put into a paper bag and let stand for 30 to 60 minutes. Under running water, peel away all the charred skin and remove the seeds. Cut into strips and add salt and minced fresh garlic. Will keep in the fridge for up to 2 weeks.
Serve your vegetables with your favorite dipping sauce: red curry, peanut curry, Szechwan sauce, garlic sauce, cilantro sauce, etc.
Posted by Jason Baker