A new essential in the kitchen, the grill pan is a wonderful tool cooks everywhere are falling in love with. It's great for low-fat cooking and is a must-have for rainy days and city dwellers who dream of grilling but don't have the outdoor space. Delicious, healthy meals happen in minutes with chef Jamee Ruth's easy techniques and recipes.
This dish is a perfect main course or a colorful side dish to meat, fish, or chicken.
Serves 2 as a main course or 4 as a side dish
4 medium patty pan squash, halved
4 baby zucchini, halved lengthwise
1 cup cipolline or pearl onions, peeled
1 medium red bell pepper, cored, seeded, and slices into 1/4-inch strips
2 medium carrots, peeled and sliced into 1/4-inch diagonal rounds
1/4 cup light olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Cherry Tomato Salsa (recipe follows)
Using a pastry brush, lightly coat all the vegetables with olive oil and season with salt and pepper.
Preheat a grill pan over medium heat until very hot. Add all the vegetable and cook for about 4 minutes. Brush with a little more olive oil, turn, and cook for 4 minutes. More. Transfer to warm plates and serve with Cherry Tomato Salsa.
Cherry Tomato Salsa
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
2 tablespoons finely diced red onion
1 tablespoon minced jalapeno chile
2 tablespoons fresh lime juice
1/4 cup coarsely chopped fresh cilantro
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In a medium glass or nonreactive metal bowl, combine the tomatoes, onion, chile, lime juice, cilantro, chili powder, salt, and pepper. Let sit, loosely covered, for at least 1 hour. (The salsa can also be made up to four hours ahead, covered tightly, and refrigerated. Bring to room temperature before use.)
