Grilled Veg Brew (with Options)

May 1, 2012

Watch film? Savor jazz? Take in ball? Follow politics? Ofttimes too much psychic energy is spent on the star, with short shrift given to the supporting cast. So when food scheming, give pause to your sides as they tend to elevate, even eclipse, the leading roles. On that note, throw down some grilled or roasted riffs next to the mains in your medley. Then have a close your eyes moment.

Onions can make even heirs and widows weep.
~Benjamin Franklin

GRILLED ZUCCHINI, YELLOW SQUASH, EGGPLANT & ONIONS

1/2 lb zucchini, sliced 1/2″ on the bias
1/2 lb yellow squash, sliced 1/2″ on the bias
1/2 lb japanese eggplant, sliced 1/2″ on the bias
1/2 lb yellow onions, peeled and sliced 1/2″

Sea salt and freshly ground black pepper
Extra virgin olive oil, to coat well

Red pepper flakes, to taste

Fresh basil, parsley or mint cut in chiffonade (ribbons)
1/2 lemon (optional)
3-4 T pitted Nicoise olives, chopped (optional)
Goat cheese, crumbled or parmigiano reggiano, grated (optional)

Season the zucchini, yellow squash, eggplant and onions with salt and pepper, and then toss or brush thoroughly with olive oil before preparing grill.

Prepare a medium hot grill. Grill the vegetables on each side until the slices are tender, but take care not to overcook. Remove from grill, carefully arrange on a platter, and sprinkle with a pinch of red pepper flakes. Arrange grilled vegetables on a platter or plates. Just before serving, slightly drizzle with lemon juice, strew with chopped olives, add a few goat cheese crumbles or a grating of parm, and scatter your herb of choice over the grilled fare.

Pourboire: once the tomato season arrives (not soon enough), feel free to add heirlooms to the mix — a grilled version that just somewhat resembles classic ratatouille.

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