Adapted from The Whole Deal. (May/June/July 2011). Austin TX: Whole Foods Market. p 18.
My Comment: I saw this in the Whole Foods Flyer and decided to
give it a try — not as a recipe but as a cooking method suggestion. Usually when I attempt to grill veggies they come out really under- or over-cooked…. this time, perfection! I use a charcoal grill; the purist in me gave up on gas grills about 2 years ago. Not a big fan of the messy charcoal dust, but less of a fan of a tank of explosives next to my house.
The veggies listed are suggestions and I have to admit I used whatever I had: eggplant, zucchini, red bell pepper and some corn on the cob. I also was excited to use some oregano right from my herb garden to finish things off. Made for a great lunch leftover too.
Green pepper (quartered)
Eggplant, cut crosswise into 1/2 inch rounds
Red Bell pepper (quartered)
Yellow squash, cut into 1/2 inch slices
Zucchini cut into 1/2 inch slices
Chopped fresh herbs (tarragon, thyme, basil… your choice)
2 TBSP red wine or sherry vinegar
1/4 tsp sea salt
1/4 tsp fresh pepper
1. Preheat the grill to high heat. BRUSH THE GRILL WITH EVOO (use a paper towel and LONG tongs — check out America’s Test Kitchen to see about grilling tips)
2. Working in batches, arrange the veggies on the grill and cook, flipping once until tender and beginning to thaw (3-5 minutes for squashes, 6-8 for peppers and eggplants)
3. Spread out to cool slightly on a large baking sheet
4. Roughly chop the cooked vegetables to a uniform site and toss with herbs, vinegar, salt and pepper on a large platter.
Serve warm at room temperature — or serve cold.