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!