Even hard-core New York foodies know that San Francisco is the epicenter of food trends. New York may grow trends, but they are born in the City by the Bay. In San Francisco, food is more than just fuel, it's a lifestyle. With the top wines in the nation produced less than an hour away, the country's best produce grown at its doorstep, the myriad cultural influences from around the globe
Microwaving prepared vegetables in a marinade infuses them with flavor and allows you to finish them in a grill pan in a matter of minutes. The vegetables may be marinated and microwaved z day ahead, stored in the refrigerator, then grilled as needed. Just about any combination of vegetables will work, including asparagus, red onions and carrots. Cooking times may vary. This recipe is from Michael Bauer.
Serves: 4 to 6
Asian or Italian marinade (recipes on the left)
1 red bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
1 green bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
2 zucchini, cut lengthwise into 4 slices
2 yellow squash, cut lengthwise into 4 slices
1 eggplant, cut into 1/4-inch rounds
2 portobello mushrooms, cleaned and cut into 1/4-inch strips
Vegetable or olive oil
Prepare the marinade. Place the bell peppers in a flat, microwave-safe dish and pour in half of the marinade, making sure to coat the pieces well.
Place the zucchini, squash, eggplant and mushrooms in another microwave-safe dish and pour in the remaining marinade. Tightly cover both dishes with plastic wrap.
Microwave the peppers for 6 minutes; microwave the other vegetables for 4 minutes. They should still be a little crisp.
Brush a grill pan with oil and place over high heat until the pan is hot. Or prepare an outdoor grill, letting the coals burn down to the gray-ash stage.
Working in batches, place a single layer of vegetables (reserving the marinade) in the grill pan (or on a vegetable-grilling rack on the barbecue, if grilling). Cook for 2 to 3 minutes, or until you see charred grill marks on the bottom side of the vegetables. Turn and grill other side for 2 to 3 minutes. Serve the marinade on the side as a dipping sauce.
Vegetables on the Grill Most vegetables cook easily on the barbecue; a light brushing of oil or a little time in a simple marinade is all they need. A feast of grilled vegetables is irresistible, and leftovers are terrific additions to pastas, salads, sandwiches and soups. Vegetables can be cooked on hot or cooler coals; just keep checking for doneness.
Some vegetables-peppers, eggplant, zucchini and other summer squashes, potatoes, fennel--can be cooked either whole or sliced.
Many salad vegetables are delicious when grilled, especially endive and radicchio. Asparagus is an amazement.
Solid, starchy or stringy vegetables need to be partly cooked (parboiled) before grilling. Plunge them whole into boiling water for 8 to 10 minutes, then drain (slice afterward if you wish) and marinate before grilling to desired doneness:
Artichokes: After parboiling, marinate in olive oil, lemon and herbs.
Beets: After parboiling, marinate or baste with olive oil and lemon.
Broccoli: Parboil briefly, then marinate in a little teriyaki sauce and a dash of balsamic vinegar.
Carrots: After parboiling, baste with a little butter seasoned with preserved ginger and garlic.
Corn: If it's older, parboil briefly; if young and tender, just cook husked ears on the grill, brushed with a little olive oil or butter and dusted with cumin and chili powder.
Garlic: After parboiling briefly, marinate whole heads in a little olive oil, salt and thyme; or, for real decadence, use duck fat and chicken stock.
Leeks: Parboil whole, then marinate in a little olive oil and lemon juice.
Potatoes: After parboiling, marinate in olive oil, lemon juice and herbs.
If you're not parboiling them, whole potatoes, whole sweet potatoes, large pieces of winter squash and whole eggplant are best cooked over indirect heat in a covered grill.
Small vegetables--cherry tomatoes, whole peeled shallots--need to be skewered so that they don't fall through the grill. Green beans should be cooked in a grilling basket for the same reason. Or, use a fine-mesh screen made just for this purpo
