Lorri Allen is a culinary instructor at Cook’s Table in San Marcos, California. She also LIKES Char-Broil on Facebook. You can too – and receive a valuable offer. Sign on to Facebook and “Like” Char-Broil.
By Char-Broil on July 20, 2011
Grilled vegetables area tasty way to top your favorite pasta dish and add layers of new flavors as well. I like to grill my favorite fresh vegetables that are in season…zucchini, bell peppers, eggplants and mushrooms and use them in different ways. Toppings for sandwiches, sides for main dishes or sometimes as the primary entree.
Here’s what I do: Clean and trim the veggies into easy-to-handle pieces when using tongs on the grill. I place the prepped veggies on a large tray and with a little olive oil and season using a good salt blend. Depending upon the variety of vegetables I’m grilling – I may begin to grill some a bit earlier than others to ensure they are all done nearly at the same time – or at least mind them as they grill to remove once they are tender and have nice grill marks. If the pieces you grilled are too large for your dish, chop them into bite-size piece to make it easier for guests to enjoy. The smaller pieces also adds to the versatility of uses: Pizza topping, Salads, Sauces, Side dishes,
If you enjoy posta or other simple starches, you might enjoy Freekah – despite it’s funny name it’s one of my favorite grains to use in place of pasta. Freekah is green wheat that has been roasted and has a nutty taste and can be found in most health sections of grocery stores. I love the flavor of the grilled mixed vegetables with the roasted nutty taste of the freekah. ~ Lorri Allen