Shelly from the Dramedy of Life posted about buying her first grill a few weeks ago and I mentioned to her that I had a great grilled veggie recipe that I’d be willing to give to her. Well, she wrote to me on Wednesday asking for it, and I thought I might as well share it with the rest of you since it’s BBQ season.
I love grilled veggies and this recipe is very good! In fact, as I wrote it out for her the other day I was craving it so bad that I had decided to make it on Thursday.
Unfortunately I didn’t. After our dinner on Wed. I started having so much abdominal pain I was sure I had another bowel obstruction, and I’m sure that I do or that it’s resolving. Great- just in time for the wedding that I must go to on Saturday. I ended up staying up all night in pain wondering when I’d end up going to the hospital, and didn’t fall asleep until 10 am Thursday morning. I’m still in pain but it’s not as bad right now as it was. The grilled veggies will have to wait until perhaps next week as they are too chunky for my delicate system right now. I’m going to be sipping liquids at that wedding- I just know it. BTW I think it was the BBQ steak we had for dinner that did it.
Anyway, on with the recipe:
I got this out of The Presidents Choice Barbecue cookbook. Presidents choice is a local no name brand of product sold in one of our local grocery stores (loblaws, Ziggy’s). You might have Presidents Choice brand items in your stores in the U.S. – I’m not sure, but it’s originally Canadian.
Grilled Mixed Vegetables with Dijon Vinaigrette:
- 8-10 Jumbo Mushrooms for stuffing, or large white mushrooms
- 8-10 shiitake mushrooms
- 1 small zucchini
- 1 small eggplant
- 1 each red and yellow pepper
- 10 to 12 thin asparagus spears
- 1 red onion
- 12 cloves of fresh peeled garlic
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cloves fresh peeled garlic, finely chopped
- 2 to 3 tablespoons fresh coriander (or arugula)
- 3/4 extra virgin Olive Oil
- Slice jumbo and shiitake mushrooms into halves or quarters, depending on size.
- Cut zucchini and eggplant in half lengthwise, then cut into 1/4 to 1/2 inch slices.
- Cut red and yellow peppers in half. Remove seeds and cut each half into 4 strips.
- Trim course ends off asparagus, then blanch in boiling salted water for 30 seconds; drain.
- Slice top off onion and peel, keeping root end intact. Slice onion in half vertically through the root. Cut each half into quarters, cutting through roots so wedges hold together.
- Blanch garlic in salted boiling water for 4 minutes. Drain.
- Place vegetables in grill basket and grill over medium-high heat, turning periodically, for 15 to 20 minutes or until tender and lightly charred.
- Meanwhile, prepare Dijon vinaigrette: Mix together vinegar, mustard, garlic and coriander. Gradually whisk in olive oil until thickened.
- Add enough vinaigrette to vegetables to coat. (Refrigerate any leftover vinaigrette for other use). Toss lightly and serve at room temperature.
- Makes 4 to 6 servings.
I usually prepare the Dijon Vinaigrette when I’m preparing the veggies. I’m not a huge mushroom lover, but hubby is, so I tend to use less mushrooms than the recipe calls for. I also tend to use two or three medium to small zucchini’s since we both enjoy grilled zucchini. Sometimes I use the eggplant, sometimes I don’t- it depends whether others who are joining us like it. I also substitute green peppers if necessary since the colored peppers are usually more expensive. I suppose you could use other types of peppers on the grill if you wanted to as well. maybe some slightly spicy ones? I sometimes add cherry or tiny Tom tomatoes and grill them as well. Mmmm grilled tomatoes. Now I’m getting hungry.
I really like asparagus so I often use a whole bundle. I steam them in the microwave for 15 to 30 seconds to soften them as this achieves the same effect as blanching in boiling water. I do that with the garlic as well … but I think blanching them in boiling water for 4 minutes is less smelly and might have better effect. You may not have had grilled garlic before, but it’s one of our favorites- the garlic is so mild after it’s been steamed or blanched and then grilled. It’s sooooo good. Yes, I do put more cloves in than the recipe calls for, sometimes as many as two whole clusters of garlic!
This recipe is a big hit at outdoor BBQ related parties, but works well for indoor parties too if it’s made in advance. I’ve used it at my own dinner parties and I’ve prepared, and even cooked it, before hand to bring to others homes. People always come back for extra helpings.
Leftovers – tastes great cold. Can be used in a grilled veggie Sandwich, or you could even used the leftover grilled veggies and Dijon Vinaigrette in a cold pasta salad.
If you think you might like grilled veggies try it this weekend. I’m sure it will become one of your favorite recipes too.