©MakeMineLemon – Grilled Vegetable Mélange
Grilled Vegetable Mélange - When it is too hot to cook.
It’s hot here today; I mean really hot. It must be payback for all the lovely days when the rest of the world was freezing this winter. I was wondering what to prepare that would not heat up the house. So no to the oven, but then what to have so I didn’t feel like I was grazing. I rummaged through the refrigerator. An ear of corn, a bunch of zucchini, a red pepper, a log of goat cheese, some left over cooked penne. An onion on the counter that I forgot to put away after yesterday’s marketing, and some tomatoes, a few spices; all perfect for grilling.
©MakeMineLemon – Vegetables For Grilling
Since I am space challenged I don’t have a grill. I cook in small batches and almost always halve recipes, but maybe I should make a little more than usual and then just graze. Then I remembered I do have a grill, or rather a griddler. I pulled it out and started slicing up the vegetables.
©MakeMineLemon – Vegetables Put A Mark On It
My ear of corn was precooked in the microwave, but probably was not necessary. I sliced the zucchini in thick slices, the same with the onions and quartered the bell pepper. When the corn was done I gave it a smear of butter and then a sear on the grill; then I sliced it off the cob.
©MakeMineLemon – Grilled Vegetables Marked
The vegetables were so good I almost forgot to add the tomatoes, the pasta, or the goat cheese, which was my intent. I did add them in just as soon as I finished my grilled vegetable lunch.
If you don’t want pasta, throw on a steak or a piece of fish or have both. You’re in charge.
©MakeMineLemon – Grilled Vegetables Ramekin
Then for dessert have some refreshing pineapple buttermilk sherbet. If you have not yet developed a taste for buttermilk, then have a little fruit trifle.
Please everyone try to stay cool. It has reach dangerous proportions.
- 3 sliced zucchini
- 1 red bell pepper
- 1 onion
- 1 ear of corn
- ½ teaspoon thyme and oregano
- 2 oz. goat cheese
- 2 small tomatoes or some cherry tomatoes
- olive oil
- A squeeze of lemon
- salt & pepper
- 2 cup of cooked pasta
- Mise en place ~ Gather ingredients.
- Heat up grill or griddler, or grill pan.
- Thickly slice zucchini, onion, and bell pepper into a bowl.
- Add olive oil to coat.
- Place vegetables on the hot grill.
- Sprinkle with thyme and oregano
- Place ear of corn with husk on in microwave for 4 minutes – I think mine could have gone less since I grilled it.
- Use an oven mitt to remove so not to burn yourself.
- Cut off the end of cob.
- While holding the tip end with an oven mitt shake the cob out of the husk. Be careful – it’s hot.
- When all vegetables have seared remove from grill; cut into chucks.
- Add to the cooked pasta.
- Squeeze a lemon over the pasta vegetable mix.
- Add pieces of goat cheese and gently toss.
- Check for seasoning and adjust per taste.
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