grilled some veggies, now what to do?
This all started with deciding to make a pizza tonight and wanting the vegetables to be more interesting. I grilled an eggplant that needed to be cooked, a few slices of red onion, then decided the red, yellow and orange bell peppers might just as well go on the grill. Might as well put the four tomatillos sitting on the counter for the last week out there on my VERY small grill, and one lone jalapeno as well.
So now I'm letting everything cool a bit before I start working on my pizza. The pizza will have eggplant, bell pepper, red onion, crimini mushrooms and sausage as well as cheese & sauce.
I'll still have plenty to "experiment" with and have never made a roasted tomatillo anything before. I'm sure you chowhounds can come up with some interesting suggestions.
I firmly believe that if I'm going to fire up the charcoal grill rather than push a button on the gas grill, that it is mandatory that along with whatever I'm grilling, to also grill enough fresh veggies to make a version of what is considered by many to be one of the greatest salads ever created, The Ivy restaurant's Grilled Vegetable Salad. (See Hollywood Reporter's "Hollywood's Five Favorite Salads http://www.hollywoodreporter.com/news/hollywoods-5-favorite-salads-205070
For years faithful fans of this unconventional salad have tried to copy it. Both Naomi Judd and Gwyneth Paltrow have included versions in their cookbooks. I deliberately book my flights into LAX to coincide with lunchtime at the Ivy, just to have this amazing salad.
As many times as I have tried to recreate it at home, the only time I ever really come close to the Ivy's original is when I actually fire up the coals and add mesquite chips. It is the mesquite smoke that separates the Ivy from the wannabes. But lacking the time or opportunity to flame grill veggies, even Gwyneth's version done in a grill pan on the stove is still a delicious healthy feast (I add a drop of mesquite liquid smoke to the dressing to give a hint of smokey open fire flavor).
Gwyneth's version reprinted in Self magazine;
And Naomi's version reprinted the Amarillo Globe News;
So next time you happen to have some hot coals in the BBQ and a bunch of fresh veggies, throw on some mesquite chips and try this salad. It is definitely worth the effort.
Hi Barbara! I just made a panzanella salad with grilled vegetables, and it was wonderful, I think this will be my go to salad for this summer.
I used a yellow & orange bell pepper and red onions on the grill. Also grilled up some garlic bread (the kind of loaf w garlic cloves in it, not the Italian specialty w butter). Tossed together with fresh heirloom tomatoes, yellow cherry tomatoes, and a hot house cucumber, and a garlic vinaigrette, it was fantastic! Obviously, you can grill as many or few vegs as you want.
I really like grilled vegetable soup. Chop whatever you grilled and plop (its the chop&plop method) into chicken broth, season (I like a pinch of ground thyme, salt&pepper), simmer awhile. Haul out the immersion blender your mother gave you, but have only used 3 times in 5 years. Blend a little, leaving chunks if you want a more rustic soup, or blend until smooooth. Enjoy now, or put in fridge, let the flavors mature, reheat and enjoy later.
All of these are such good suggestions!!! I may have to grill more today to try all of them! A veggie quesadilla with tomatillo salsa sounds perfect for breakfast/lunch today after my run.
Shanagain, could I put a whole head of garlic on the grill, or would the skin catch on fire? Could I soak it briefly in water (like corn on the cob) or would that steam vs. roast the garlic?
What about babaganoush for your eggplant (shame you didn't throw some garlic on while you were at it LOL)?
Then maybe some sort of pepper-onion jam with your bell peppers and onion?
And a bit more of the onion, jalapeno and tomatillos for a roasted salsa verde. Or maybe even a soup - a riff off of tortilla soup with the tomatillos sounds amazing to me.