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.
chopped and tossed in a mild aioli or balsamic vinegarette. or the base for an interesting take on gazpacho.
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.
Sandwiches....a little balsamic vinegar and garlic mix, soak the veges for a bit, then put on some nice crusty bread, top with provolone and broil