Joined: 23 May 2007 Posts: 18 Location: Seattle, WA
Posted: Thu Jun 12, 2008 1:10 am Post subject:
Grate some garlic into olive oil, and rub on sliced zucchini (I usually slice it lengthwise, ~1/4" thick so you can handle it with tongs and not have it fall through the grill). Sprinkle with a little salt, and grill over a reasonably hot fire until done. I'm not sure how somehting so simple can be so great, but it has always gotten rave reviews!
If you like, slice some medium-large onions into wedges, leaving the peel on, and slicing into 6ths through the base--this keeps it together, and also gives a bit of a barometer, as the peel should turn black before the onion is cooked. It's easy enough to cut off the ends and peel of each wedge on your plate.
I have fond memories of CA summer evenings, and roasting poblanos, Anaheims, bell peppers, onions, zucchini, and whatever else we could toss on the bbq (ostensibly to not heat up the house, but the results were good enough to justify themselves...)
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
Posted: Wed Jun 25, 2008 3:01 pm Post subject:
I love 'em.
Tony Lia, former chef at The Stinking Rose, was kind enough to share his marinade with me, and I usually grill veggies---all sorts; mushrooms, onions, squashes, peppers---by using it. It also works incredibly well with fruits. In fact, used it last night to grill pineapple, plums, peaches, and necterines to have with the baby backs.
Tony Lia's Grilled Veggie Marinade
1 cup balsamic vinegar
2 tbls sugar
2 tbls chopped garlic
1/2 tsp black pepper
1/2 tsp paprika
1/2 cup olive oil
Fresh herbs to taste, chopped (note: for veggies I use basil and parsley. For fruit I add some fresh chopped mint as well).
Combine vinegar, sugar, garlic, pepper and paprika over low heat. Cooked until reduced by half. Add an equal amount of extra virgin olive oil and the fresh herbs.
Soak veggies 15-20 minutes before grilling. As they grill brush with additional marinade.
We have grilled asparagus all the time in the summer. I don't really like boiled asparagus, but grilled it is really good. Just hold both ends and bend them to snap off the extra stalk, then coat with a little olive oil, salt and pepper. Grilling should only take about 5 minutes, depending on how well done you like it. In the winter I'll use the indoor grill, or roast them at 500 degrees.
I don't really use recipes, but i love grilled veggies! I use this great grilling video for ideas and it has some awesome ones! Pineapple as desert, a mushroom instead of a burger. Y'all should check this out!
Last edited by tuacolumba on Thu Jul 31, 2008 9:12 pm; edited 1 time in total
Joined: 09 Apr 2005 Posts: 85 Location: Berkeley, CA
Posted: Thu Jul 31, 2008 8:57 pm Post subject:
Tomatoes grill particularly well - they sort of melt and caramelize and turn into irresistible goo. I slice them thickly, place the slices on an improvised aluminum foil tray, and sprinkle them with salt, fresh-cracked pepper, and sometimes an herb or two (try oregano) or a bit of parmesan cheese. They're done when the pools of juice start to brown/blacken around the edges.
Actually, my favorite grilling trio is a hunk of tri-tip (does this exist on the East Coast? What is it called here?), tomato, and corn on the cob, grilled in its husk. The tri-tip is great with just a little bit of soy sauce and some salt and pepper. Mmm...I need to buy a new grill...
Joined: 07 Aug 2005 Posts: 151 Location: Baghdad, Iraq
Posted: Sat Aug 02, 2008 5:19 am Post subject:
Love grilled eggplant. I had it for the first time five months ago when my boyfriend made it for me and served it with seared tuna steaks and grilled peppers. That's why I'm keeping him. _________________ Live as if to die tomorrow. Learn as if to live forever.
Joined: 02 Oct 2004 Posts: 233 Location: Canton, TX USA
Posted: Sat Aug 09, 2008 2:54 pm Post subject:
One of my favorite pleasures of summer! I use a marinade similar to the one KYHeirloomer posted, and use chunks of eggplant, zucchini and/or yellow squash, purple onion, roma tomatoes, button mushrooms & green or red bell pepper. Toss veg & marinade in a zip-lock bag for a few hours, grill & serve with bulghur pilaf, couscous, rice...I can easily be happy with grilled veg for the entire meal!
Joined: 29 Oct 2006 Posts: 218 Location: Heaven, actually.
Posted: Sat Aug 09, 2008 3:41 pm Post subject:
I've got the zippy-bag-marinade thing going all summer long, just like brighidsdaughter-
fresh ground black pepper
one fresh herb of choice
sometimes balsamic vinegar, sometimes white wine (or citrus juice)
lemon, sliced about 1/4 " thick (or lime)
chunked or thickly sliced veggies:
Walla Wallas or Vidalias
steamed and partially cooked beets (awesome grilled!)or Yukons
bell, pasilla or Anaheim peppers
broccoli (oh, yeah, its good!)
sweet cherry tomatoes
I like to use a grill basket- a mesh one if you can find it- it helps everything color more evenly and the goodies don't fall through the grill.
I also do grill the lemon slices separately- lay them over the heat and turn them until very dark colored- they change from sour to sweet like candy as the sugars caramelize. I then quarter them up and stir them into the final dish. Its a nice surprise and they are kind of fun to taste here and there.
Bainst, nice to see you again! _________________ There is only one way to die- With a full stomach and a good tan.
Joined: 29 Oct 2006 Posts: 218 Location: Heaven, actually.
Posted: Sun Aug 10, 2008 6:28 am Post subject:
Walla Walla is a town in Washington State that grows a huge, mild and sweet onion. Hardly as sweet as a Vidalia from Georgia (which is sugary and oniony in an odd, yummy sort of way), but great for folks who do not care for the bite. They both make for good grillin- easy to caramelize or roast up in tin foil over coals.
Stay warm!!! Summer's comin'! _________________ There is only one way to die- With a full stomach and a good tan.
Joined: 29 Sep 2004 Posts: 1196 Location: buried under a pile of books somewhere in Adelaide, South Australia
Posted: Sun Aug 10, 2008 6:45 am Post subject:
Ah I see, thanks Jen. I know where Walla Walla is in WA, and we have a town by the same name here in Australia, in New South Wales.
I've just found another culinary/cultural difference between the US and Oz. Here we just have white, brown and red onions, we don't make further distinctions between them, as far as I know. I'd love to try a Vidalia - they sound yum! _________________ Doing what you like is freedom
Liking what you do is happiness
My all time favorite is eggplant slices, brushed with oil and with addition of some garlic: grilled and layered with mozzarella slices and fresh basil, a little olive oil and a few turns of the pepper mill, served in a piece of crusty ciabatta.
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