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Featured Cookbook
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Apple-Brined and Hickory-Smoked Turkey
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Mixed Vegetable Grill with Roasted Garlic Marinade
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Grilled Peaches with Fresh Cherry Sauce
Book Description
Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's Art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill and, now, a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill.
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Weber's Art of the Grill: Recipes for Outdoor Living
Authors: Jamie Purviance
Date: March 1999
ISBN: 0811824195
Publisher: Chronicle Books
Hardcover
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The many virtues associated with grilled vegetables certainly include good health and dynamic flavors. Here, subtly sweet roasted garlic vinaigrette is used as a marinade. With a little planning, you can add the vegetables to the grill according to thickness and tenderness, so all of them finish at the same time.
Direct/Medium Heat. Serve warm.
Makes 6 servings
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2 heads garlic
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2 tablespoons plus 1 cup extra-virgin olive oil
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1/4 cup balsamic vinegar
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2 tablespoons red wine vinegar
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2 teaspoons kosher salt
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1 teaspoon freshly ground pepper
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3 red or yellow bell peppers, 7 to 8 ounces each
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6 patty pan squashes, about 2 ounces each
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1 Japanese eggplant, 4 to 5 ounces
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1 green or yellow zucchini, 5 to 6 ounces
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10 asparagus spears, about 8 ounces total
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1 ear of corn, husked, 7 to 8 ounces
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1 head Belgian endive, about 4 ounces
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4 fresh shiitake mushrooms, about 1 ounce each
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1 baby bok choy, 6 to 9 ounces
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2 plum tomatoes, 1 to 2 ounces each
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Remove as much of the outer papery skin as possible from the garlic heads. Using a sharp knife, slice off the top quarter of the heads to expose the pulp. Drizzle 1 tablespoon of the olive oil over each head, then wrap each separately in aluminum foil. Place on the cooking grate directly over medium heat and cook until the pulp is golden brown and tender, 35 to 40 minutes. Remove from the cooking grate and allow to cool. (The garlic can be grilled up to a day in advance.) Unwrap the bulbs and carefully squeeze the pulp into a food processor or blender, discarding the skins. Add the remaining 1 cup olive oil, the balsamic vinegar, red wine vinegar, salt, and pepper. Process until smooth. Transfer the marinade to a bowl (or lock-top plastic bag) large enough to hold the vegetables.
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Cut the bell peppers in half lengthwise. Remove the stems, core, and seed and flatten the peppers with the palm of your hand. Trim the stem ends from the patty pan squashes, eggplant, zucchini, and asparagus. Cut the ear of corn in half crosswise. Cut the Belgian endive in half lengthwise. Trim the tough stems from the shiitake mushrooms. Cut the baby bok choy in half lengthwise. Core the plum tomatoes. Place all of the vegetables in the bowl (or bag) with the marinade. Toss to coat thoroughly. Allow to marinate in the refrigerator for at least 1 hour or as long as 4 hours.
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Grill the vegetables directly over medium heat.
Approximate cooking times:
Corn: 10-12 minutes
Patty pan squash: 10-12 minutes
Eggplant: 9-11 minutes
Belgian endive: 8-10 minutes
Bell peppers: 8-10 minutes
Mushrooms, shiitake or portobello: 8-10 minutes
Zucchini, green or yellow: 8-10 minutes
Asparagus: 7-9 minutes
Baby bok choy: 7-9 minutes
Tomatoes: 6-8 minutes
Wine notes: The Rhone-style white varietals Marsanne, Roussanne, and Viognier all pair well with roasted vegetables.
More From This Book:
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Apple-Brined and Hickory-Smoked Turkey
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Mixed Vegetable Grill with Roasted Garlic Marinade
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Grilled Peaches with Fresh Cherry Sauce
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