By Barbara Beltrami
So you stopped at that cute little farm stand and couldn’t resist those beautiful (ugly and misshapen) heirloom tomatoes. Those peppers were just too perfect to pass up, and there it was, the first local cauliflower of the season. Or maybe you’re lucky and this year your vegetable garden actually yielded some tomatoes before the critters got to them, you had a bumper crop of peppers and eked out one perfect cauliflower. So now what? Roll up your sleeves, wash those veggies, and fire up the grill because that’s where they and you are going.
Grilled Fresh Tomato Slices
YIELD: Makes 4 servings.
INGREDIENTS:
4 large fresh tomatoes, washed and sliced 1-inch thick
1/3 cup extra virgin olive oil
Coarse sea salt and freshly ground black pepper, to taste
¼ cup fresh, chopped basil
DIRECTIONS:
Prepare a hot fire on your grill. Oil a perforated grill rack with a little of the olive oil. Brush the tomato slices on both sides with the remaining oil; season with salt and pepper. Grill the tomatoes on the perforated grill rack 3 to 4 minutes, gently turn and grill on the other side until they begin to sizzle and have grill marks. Remove to a platter. Garnish with basil. Serve hot, warm or at room temperature with toasted garlic bread.
Grilled Stuffed Peppers
YIELD: Makes 4 servings
INGREDIENTS:
4 medium bell peppers (any color), inner membrane and small area around stem removed
2 tablespoons extra virgin olive oil
1 bunch scallions, cleaned and sliced
2 cups cubed coarse white bread such as, but not limited to, ciabatta or sourdough
2 cups chopped tomatoes with their juice
1 cup grated cheddar or manchego cheese
1 cup fresh corn kernels
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper, to taste
DIRECTIONS:
Prepare a hot fire on your grill. Oil a disposable foil baking pan with one tablespoon of the olive oil. Trim a small slice off the bottom of each pepper so it will stand up straight in the baking pan. Meanwhile, in a medium skillet, heat the remaining tablespoon oil and saute the scallions 3 to 4 minutes until softened. Add the bread, tomatoes, cheese, corn, parsley and salt and pepper and stir until well blended and bread is moist. Spoon mixture into peppers and place them in foil pan. Place pan on indirect heat side of grill, close lid and cook until tops of peppers are bubbling and slightly charred, about 30 minutes. Serve hot or warm with a green salad, corn on the cob, and meat, poultry or beans.
Grilled Herbed Cauliflower Steaks
YIELD: Makes 4 to 6 servings.
INGREDIENTS:
1 large head cauliflower, washed and drained
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
½ tablespoon chopped fresh thyme leaves
Coarse salt and freshly ground black pepper, to taste
1 cup grated Parmigiano-Reggiano cheese
DIRECTIONS:
Holding the cauliflower upright and starting at the center, slice it into one-inch slabs. Save any detached florets for another use. Oil grill rack; preheat grill to medium-low. In a small bowl, whisk together the oil, lemon juice, garlic and herbs. Place steaks on a large platter and brush them liberally on both sides with two-thirds of the mixture and season with salt and pepper. Grill them 5 to 10 minutes until brown on bottom; turn them, brush with remaining mixture, season again with salt and pepper and sprinkle with cheese Cook another 5 to 10 minutes, until tender and brown on other side. Serve hot or warm with poultry or meat, potatoes and a salad.
