Nothing screams summer for us more than a big dinner of mixed grilled vegetables. We enjoy these dinners all summer long and look forward to the changing produce that we can use. This weeks food matters project recipe, chosen by Lexi, was just what we needed to kick off the summer.
In our current apartment we don't have a grill but do have a George Forman (thought they were just for burgers??) which isn't exactly the same but does create a good char. This week at the farmers market we found zucchini, eggplant, peppers, green onions, and local herbed tofu.
Our trick to make this dish consistently good is to coat all of the vegetables in olive oil, salt, and pepper prior to grilling, then cooking at a very high heat so the outside of vegetables char (but make sure the vegetables are cooked through and tender). Bittman's suggestion of topping the veggies with a chimichurri sauce (herbs, oil, vinegar, garlic, red pepper flakes - all pureed together) was perfect for this meal.
Get out to your local market and take advantage of the first summer vegetables by letting them shine in this dish!
To see Bittman's recipe for chimichurri visit Lexi's Kitchen.
