Best laid plans

June 21, 2007 on 8:08 am | By | In Food Styling, Recipes | 1 Comment

Grilled veggiesI had it all planned: grill up some veggies, make a pot of red quinoa, place on a plate and take a beautiful picture. But reality has a funny way of intruding. We just couldn’t resist sneaking a bite (or five) as each vegetable came off the grill (fortunately we still had some left by the time the quinoa was ready, but by then the Kodak moment had passed).

Who-cares-if-they’re-piping-hot-I-want-them-NOW Grilled Veggies

Minced garlic
Minced fresh oregano
Dijon mustard
Kosher salt and fresh-ground pepper
Extra virgin olive oil
Red pepper flakes

Asparagus
Portobello mushrooms
Bell peppers
Zucchini

Whisk the marinade ingredients together. Trim the woody ends off the asparagus, remove the gills from the portobellos, sliced the zucchini lengthwise into 1/4″ slices and stem, de-seed and halve the bell peppers. Marinate the veggies for at least 20 minutes (and up to an hour). Preheat your grill to high. For easier turning, thread the asparagus onto a wire or bamboo skewer. Grill veggies until slightly charred (I remove the skins from the bell peppers before serving).

If you have any left, serve the veggies on top of quinoa or grain of choice.

1 Comment

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  1. I am all over this; I adore grilled veggies! I actually think the picture is awesome. And love your description of “Who-cares-if-they’re-piping-hot-I-want-them-NOW Grilled Veggies”

    heehee. Reminds me of a post I wrote a year ago about lickable eggnog poundcake.

    Life is good: burn your mouth with veggies and then lick your cake for dessert:).

    Cheers!

    Comment by janelle — November 7, 2007 #

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