Lightly grilled veggies

Japanese eggplant

I cooked up sweet corn, kohlrabi, beets, patty pan squash, Japanese eggplant, blue potatoes, sun gold tomatoes, and kale on the grill. For the blue potatoes and patty pan squash, I mixed olive oil, rosemary, chives, garlic, salt and pepper in a container with a lid. I cut the little blue potatoes in halves or thirds and thickly sliced the squash and placed them all into the container. (Shake well to thoroughly coat.) I sliced the kohlrabi and beets fairly thickly as well (but not as thick as the squash). I placed these in a marinade of balsamic vinegar, olive oil, honey, tarragon, salt and pepper. I sliced the Japanese eggplant very thickly (over an inch), rinsed with water and rubbed with salt, pepper, and a dash of soy sauce. The tomatoes, kale and corn received no seasonings or marinades, but I rinsed the kale and corn in water immediately before placing on the grill to avoiding charring.

sweet corn

Put your grill on low and put the beets and kohlrabi on the grill in a vegetable grilling basket. Turn every few minutes to ensure they’re not becoming charred. Also add the corn, still wrapped in the husks. After about 10 minutes, add the potatoes. Wait another 5 minutes and add the eggplant and squash. In another 5 minutes, place on the tomatoes. The potatoes, tomatoes and squash can be cooked on skewers if the grilling basket is too full. The eggplant slices should be thick enough to safely place straight on the grill without worrying about them falling through. Immediately before you’re about to remove all the vegetables, place the kale straight on the grill. Watch vigilantly! The outer edges of the leaves will quickly burn, but you want to keep it on long enough to make the entire leaf crispy.

kale

Serve immediately, while everything is still warm. If you’re like me and love cheese, I recommend crumbling some fresh chèvre on top of the beets and kohlrabi, shred some parmesan over the kale, and grate some cheddar on top of the potatoes and squash. Even my father, who grew up eating meatloaf on Mondays and fish on Fridays and cannot normally conceive of something being called dinner without meat, remarked at how tasty all of the grilled fresh veggies were, and how sated he was. In fact, we devoured it all so quickly I wasn’t able to get photos of the end result! But we did enjoy this local veggie feast with some local dry apple wine from LaBelle Winery, a vineyard we can see from our back deck. (The apples aren’t theirs, but they’re 100% from NH!)

sun gold tomatoes, kale, Japanese eggplant, patty pan squash, beets, kohlrabi, blue potatoes, and corn
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