Tag Archives: Grilled vegetables

ANTIPASTO – GRILLED SUMMER VEGETABLES AND A SCOOP OF SALADS

You really cannot beat a plate of grilled vegetables, especially when eggplants and peppers are so prolific at this time of year.

Zucchini, although not in this selection are also a good choice.  Grilled vegetables are perfect as an antipasto but they can just as easily be part of a main course.

The vegetables can be grilled on a BBQ or Grill press or in the oven.

To the array, throw in some of the cooked green beans, asparagus or broccolini (that perhaps are left over from the night before), add a drizzle of good extra virgin olive oil, some chopped garlic, a little parsley and a squeeze of lemon juice.

You could also add to the cooked vegetables different textures with a bit of crunch – some of that celery, fennel, cucumbers and apples that are probably in your fridge. Or it could be tomatoes, celery, spring onions and fresh basil leaves, once again a drizzle of that good olive oil that will add fragrance as well as taste.

So easy, so simple.

Just recently, in two different restaurants I ordered versions of grilled vegetables and they both were presented with Romesco sauce dolloped separately on the side of the vegetables.  In one of the restaurant it was grilled asparagus, topped with fried breadcrumbs. In the other it was eggplant. This had been grilled and rather than presenting it in slices it was pulped to a medium texture. Bread is a perfect accompaniment for scooping up the eggplant and the Romesco sauce. A drizzle of good quality extra virgin olive oil is a must.

Recipes in earlier posts:

 

PEPPERS WITH BREADCRUMBS- PIPI CA MUDDICA – PEPERONI CON LA MOLLICA

SALSA ROMESCO (Romesco sauce, this recipe is made with roasted peppers, tomatoes and almonds)

In this version of this sauce almonds are added to the the vegetables (garlic, peppers and tomatoes). These are roasted/chargrilled on a BBQ or Grill press:

Roast/chargrill the peppers whole, peel, remove seeds and break them into strips. If using fresh tomatoes cut them into pieces. If you are roasting / chargrilling the peppers do them at the same time.
*Click on above link to see a list of ingredients and how to make it.

A different Recipe for Romesco sauce made with hazelnuts

This recipe uses hazelnuts instead of almonds. Also the vegetables are roasted. in the oven rather than grilled.

Use the same ingredients as the recipe above, substitute the hazelnuts for the almonds, but roast the vegetables:

Place the tomatoes, peppers and a whole head of garlic in a roasting tray with a little oil and roast in a 190C oven. Take the vegetables out as they become soft, i.e. the tomatoes will take about 10 minutes,  the peppers and the garlic could take about 30-40 minutes..

 

SALAMURRIGGHIU – SALMORIGLIO (Dressing made with oil, lemon and oregano)

Grilled vegies best

I cannot believe that although I have suggested salmoriglio as a dressing many times I have never provided a recipe for this very simple, Sicilian dressing which is excellent with grilled food……. fish, meat and all types of grilled vegetables – and perfect for the hot weather. In the photo above there are zucchini, eggplants and pumpkin. Peppers and mushrooms are also very good.

This is the most common of the Sicilian dressings. Salmoriglio is made with salt (sale), lemon (limone), oregano (origano), hence sal + mo + riglio. It is also called salmorigano. In Sicilian, there are many variations to the spelling of the sauce — sammurigghiu, sarmurigghiu, sarmuriggiu.

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The origins of salmoriglio are Greek and traditionally the cold dressing is poured over hot, grilled meat, fish or vegetables. The heat releases the aromas and stimulates the appetite. It is also a marinade, or a basting liquid for grilled meat or fish.

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INGREDIENTS

oregano, fresh, 2 tablespoon cut finely or 1 teaspoon dry
salt and pepper or chilli flakes, to taste
extra virgin olive oil, 1 cup
lemons, juice of 2

PROCESSES

Use a fork to whip the above ingredients together in a glass or narrow jug.

VARIATIONS

Add a little hot water to the dressing. Heat in a bain marie for about 5 minutes The heating of the sauce accentuates the fragrances of the ingredients.

I have seen a recipe where fresh oregano (4 tablespoons) is pounded with salt (1 tablespoon) in a mortar and pestle. Add 2 tablespoons of lemon juice, 8 of oil and some black pepper.

My family has always added ½ cup of parsley and 1 clove of mashed garlic.