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Memorial Day cooks, start your charcoal. I mean smokers, wait, that’s supposed to be hibachi. OK, no, that’s not it. I got it, it forget the other stuff; I’m sticking with grills.
Yes friends, it’s Memorial Day, the official start of social summer (yes, I know there’s a few more weeks until the actual start of summer, but the pool is open today and I’m going with Memorial Day).
Nothing kicks the day off right like firing up the Weber and cooking burgers and hot dogs, chicken and beef and lots and lots of grilled veggies. In this “we eat too much of everything not good for us” age, eating vegetables on a regular basis and cutting down on meat and fat is akin to being awarded the Nobel Prize for healthy noshing.
Because vegetables can be grilled without any fat, such as butter or oil, they become the de facto healthy choice at any meal. Grilling vegetables helps you avoid the calories associated with fried or stir-fried recipes. Using a “healthy” oil (olive oil) to drizzle something over your vegetables while they grill can be and is a good thing. Adding herbs and spices to the grilled vegetables gives your recipes a deeper more complex flavor.
Grilling vegetables is easy. The general rule is to cut the vegetables into pieces that will cook quickly and evenly and not fall through the grates. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Soaking vegetables in cold water for about 30 minutes before grilling keeps them from drying out. Pat them dry, and then brush them lightly with oil to prevent sticking to the grill. Try not to overcook; they should still have a bit of a crunch when eating them. You can always use a grill basket or a skewer if you have smaller vegetables to grill such as mushrooms.
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon thyme
1/2 teaspoon oregano
1 red bell pepper
1 yellow bell pepper
3 zucchinis
1 onion
12 ounces halved mushrooms
Whisk together the vinegar and oil. Add the thyme and oregano; whisk to combine and set aside. Cut each bell pepper into 12 inch-wide pieces. Cut the zucchini into 12 half-inch slices. Cut the onion into 12 pieces. Thread the vegetables, alternately, on to 4 large skewers. Marinate the kabobs in the oil and vinegar mixture for 15 minutes. Grill them over medium heat or until the vegetables are tender and slightly browned, turning them once. Serve hot. Makes 4.
This seasoning is also great on pork, lamb and beef.
3 tablespoons salt
3 tablespoons brown sugar
2 tablespoons paprika
1 1/2 tablespoons chili powder
1 tablespoon ground black pepper
2 1/4 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dried basil
Assorted vegetables (such as zucchini, bell peppers, red onions and large mushrooms)
Olive oil
Combine all the ingredients except the oil and vegetables in the bowl of a processor. Blend 15 seconds. Transfer to small glass jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.)
Prepare grill (medium-high heat) or preheat broiler. Cut all vegetables into 1/2 -inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.
1 eggplant (about 1 1/4 pounds), cut into 1/2 -inch-thick slices
1 teaspoon minced garlic
1 shallot, minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons Oriental sesame oil
1/4 cup ground roasted peanuts
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons fresh lemon juice, or to taste
1 cup water
Vegetable oil, for brushing the eggplant
Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan, cook the garlic, the shallot and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened. Add the peanuts and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice and 1 cup water; boil the mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it. Serves 4.
6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon sugar
2 teaspoons coarse-grain mustard
1/2 cup chopped red pepper
1/2 cup toasted slivered almonds
Heat grill. Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper and 2 tablespoons oil in a large bowl. Oil the grill rack, then grill until grill marks appear, about 6 minutes. Move vegetables to cooler area of grill for about 4 minutes more. Transfer to a platter. While vegetables are grilling, whisk together lemon juice, mustard, sugar and remaining 2 tablespoons oil in a small bowl. Add the chopped red peppers. Mix to coat. Pour dressing evenly over vegetables and sprinkle with toasted almonds before serving. Serves 4 to 6.
