It's me, the Silliest

This is my blog of recipes. I like "eating the rainbow" as well as globe-trotting through food. I totally dig heady local produce and local fresh meats.

Tuesday, June 1, 2010

Grilled Garlic-Chili Veggies with Chunky Walnut Dressing

I am sure I ranted and raved about grilling veggies last summer, but it's summer again so I shall rant and rave again: ranting and raving! I have added two new twists this summer that makes the veggies even more scrumptious! I brush them with some olive oil that is infused with garlic, chili, anchovy and thyme. And the tangy nuttiness of this dressing pairs beautifully w the earthy and charred flavors of the veggies! It also works it's magic doubly well on sweet grilled onions!

4 portabella shrooms
1 bunch scallions
1 bunch asparagus
1 eggplant, sliced thinly lengthwise
2 zucchinis, sliced thinly lengthwise

1/2 C olive oil
3-5 cloves garlic
1 TBSP red pepper flakes
2 anchovy fillets

1/4 C olive oil
1 TBSP lemon juice
1 tsp thyme
1 C toasted walnuts

Alrighty, you want to get your grill goin. Make the dressing first by combining the ingredients in your food processor and chopping them w the pulse setting about 5 times until a nice and chunky dressing forms.

Then you want to puree ingredients from A together in your food processor. Take the rub + your veggies out to your grill. Lightly brush one side of the veggies w the rub and then slap it on the grill. Brush the other side. Turn your veggies over after about 4 minutes on a medium grill.

Serve with the walnut dressing and anything else you're grilling!

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