Fire Up Your Grill!

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Grilling season is officially upon us (not that we ever really limit ourselves here in CA). Enjoy some of these OFOM outdoor favorites over the Memorial Day weekend and beyond, or at least eat a meal al fresco, it makes everything better.

And please join me in wishing our fabulous founder Amanda the happiest of birthdays!

Have a great week in your kitchen!
xo - Inken

This Week's Recipes

 

Grill Roasted Veggies with Pesto

 
Grill Roasted Veggies with Pesto I love the smoky flavor the grill imparts on these vegetables. With a little pesto mixed in, it’s a delicious summer salad. I love this combination of eggplant, zucchini, corn, and red bell peppers, but you can grill any assortment of veggies you like. This salad can be made an hour or two ahead and served at room temperature. It’s the perfect accompaniment to grilled chicken, fish, or steak.

This recipe is from Essentials of Roasting, Revised Edition, by Amanda Haas and Tori Ritchie.

Ingredients

 
1 lb Japanese eggplant, cut lengthwise in 1/2" slices 1 lb zucchini, cut lengthwise in 1/2" slices
2 ears corn, shucked 2 red bell peppers, quartered
olive oil kosher salt and freshly ground pepper
1/2 cup basil pesto

Preparation

 
Prepare a charcoal or gas grill for indirect cooking over high heat (400 degrees F). Generously oil the grill rack.

Brush the eggplant and zucchini slices and the corn with the olive oil. Season the vegetables all over with salt and pepper.

Place the bell peppers, skin side down, on the grill rack over the heat source. Pace the corn and eggplant and zucchini slices on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5-7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini until lightly charred and softened, 3-5 minutes per side. As they are done, transfer the vegetables to a cutting board, tenting the peppers with aluminum foil.

Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into ½-inch dice and add to the corn. Peel away the skins from the bell peppers and then cut into ½ inch dice and add to the other vegetables. Add 2-4 tablespoons of the pesto and toss gently to coat the vegetables. Season to taste with salt and pepper. Pass the remaining pesto at the table.

Comments

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  • Brandy says:

    This one looks healthy and quick!! I have corn from the other night... picked up a regular eggplant...(that's all they had) and already have the other veggies! Might add couscous too!! Thanks!!

     
  • Sunny Bliss says:

    I need a 411 on a 911 veggie emergency for my kids! I am running out of ideas for my veggies!!! Yummy!

     
  • Jamie Boyle says:

    This looks delicious. I can't wait to try it.

     
  • Amy T says:

    Can't wait to try this!! It looks so yummy!!!

     
  • Rachel C. says:

    Can't wait to prepare this for dinner tonight, yum! Great site, thanks for the info!

     
  • Angela says:

    This sounds so good! I love pesto. It seems like it would also work with some orzo or pearl cous-cous, too.

     
  • Samara Dietz says:

    This looks so good! Looking for good recipes to use for my garden veggies.

     
  • Karen Herrerias says:

    Delicious! My whole family loved it.

     
  • Melanie Morse says:

    Mmmmmmm!! Can't wait to make this! I was so thrilled to see this issue of recipes as I just launched a sneak peek of my children's book series and the book we are giving away takes place in Marrakesh, Morocco!! Great timing for a celebration dinner for my family! If you want to read a Moroccan adventure with your kids and pair it with these delicious meals you can check it out at www.seymourandhau.com Thanks OFOM!! Melanie