Grilled Vegetables

A yummy summer side dish (or meal if you're like me). Very easy - but looks very impressive.

Hi. I'm new here. (I'm not even sure if I'm doing this right). I'm Amy. I love photography and I love cooking. Thanks Holly, for the invite to contribute to this blog, where I will happily engage both of these loves!

This dish is deceptively easy but very impressive and looks like you spent a lot of time on it. This recipe is one of those you can just make off the top of your head - once you make it you will see how simple it is!

Grilled Vegetables

Choose your favorite from "grillable" vegetables. Tonight, I chose zucchini, crimini mushrooms, and red bell pepper. Also excellent: asparagus, green onions, eggplant and yellow squash.

Dressing:

2 Tbs olive oil

2 Tbs balsamic vinegar

2 garlic cloves, minced

Fresh parsley

Fresh basil

Fresh rosemary

Cut zucchini lengthwise into 1/4 inch thick slices. Quarter the bell pepper, take the stems off the mushrooms.  Combine in a large bowl and drizzle with olive oil and salt and pepper.

Grill vegetables over medium high heat (be sure to grease the grill). Cooking times: about 8-10 minutes for the bell peppers; 7 minutes for squash, zucchini, eggplant and mushrooms; 4 minutes for asparagus and green onions.

Whisk the oil with vinegar and garlic. Add fresh herbs. You can use ANY of your favorite fresh herbs. I grabbed what was in my garden - basil and rosemary. Drizzle herb mixture over vegetables. Serve warm or at room temperature.

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When Are You All Gonna Get Your Butts Out Here To Visit Succotash

Here's the recipe:

Buy a ticket online.

Come here.

You may also bring your offspring.

Stay in my guest room.

Tag along with me to the farmer's market.

Buy: tomatoes, fresh-shelled peas/beans, and basil.

Boil: peas

Sautee: Leeks in olive oil, turn off heat, add tomatoes, boiled peas, basil chiffonade to leek mixture. S&P to taste. Sit down out on the screen porch and watch the bees and butterflies while we indulge in riveting convo and sip San Pellegrino Limonata while we savor our Succotash.

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Roasted Root Vegetable Ragout with Creamy Polenta

Roasted Root Vegetable Ragout

6 cipolline onions (I used pearl)

4 baby turnips or 2 large, cut in eighths

1 small celery root, peeled and cut into wedges

1/2 pound whole baby carrots

3 new potatoes, halved

2 leeks, white part only, cleaned and cut into 1/4-inch rings

2 parsnips, peeled and quartered

8 brussel sprouts

1 tablespoon (or more) olive oil

2 sprigs each of fresh thyme, rosemary, and parsley

1/2 cup white wine

2 cups Vegetable Stock

1 28-ounce can diced tomatoes

1 bay leaf

2 cups coarsely chopped Swiss chard (I used red)

Kosher salt and freshly ground black pepper

Serves 4-6

Preheat oven to 475 F.

In a heavy roasting pan, combine the vegetables and olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 until the vegetables are nicely browned. Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more. Season with salt and pepper. To serve spoon vegetables and sauce over polenta.

Creamy Polenta

4 cups Chicken Stock/or canned broth

1 cup polenta (yellow grits)

1/4 cup milk

Kosher salt and freshly ground black pepper

Serves 4

In a large Saucepan, bring the chicken stock to a rolling boil. Reduce the heat to medium and add the polenta slowly, whisking each addition very briskly. Cover and cook over low heat for 20 minutes or until thick and creamy. Add the milk (I also added 1/2 cups Parmesan cheese, freshly grated) and stir to thoroughly incorporate. Season with salt and pepper and serve.

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