Few things in this world today are predictable. It’s still likely, though, that this coming Sunday, being Father’s Day, as well as the first day of summer, will find many dads manning (that’s an appropriate choice of words!) the backyard grill, or being hosted at the homes of grown children who have fired up the barbecue. And chances are that the dinner menu will feature red meat of some sort: ribs, steaks, burgers, hot dogs. It just seems the manly thing to do.
But I also know that more and more men these days, like their spouses or significant others, are trying valiantly to follow a more healthy diet. Not only does that mean eating meat in greater moderation, but also featuring fresh produce more prominently on their plates.
With that goal in mind, I’d like to share one of my favorite recipes for outdoor cooking: a salad made with hot-off-the-grill summer vegetables, tossed with a zesty dressing spiced up with a grilled jalapeno chile pepper.
Grilling does wonderful things to fresh vegetables. The intense, dry heat not only concentrates and intensifies flavors that are all too often lost by boiling or steaming but also enhances those flavors by caramelizing their natural sugars and adding a beguiling touch of smokiness from the fire. The grilling method is also incredibly quick and convenient, especially when you consider the fact that you’ve probably already built a fire for cooking the main dish that those vegetables will accompany.
This version of the recipe features a wonderful medley of produce you’re likely to find at the farmers market right now: bell peppers, fennel bulbs, corn, eggplant, summer squash and onion, plus some raw cherry tomatoes that those vegetables are tossed with after grilling and chopping. Try to buy organic produce whenever possible. If you like, substitute other vegetables you find that seem to be good additions. You can also serve the tossed mixture on top of mixed salad greens.
Depending upon your cooking schedule and the size of your grill, you can either cook the vegetables at the same time as your main course or up to six hours in advance. In the latter case, just serve the salad lukewarm, at room temperature or cold, waiting until immediately before serving to toss the vegetables with the dressing. Make the toasts that accompany each portion just before serving so they’ll be hot and crisp.
I like this recipe so much that I make it almost every time I grill at home, varying the ingredients depending on what looks best at the market. It goes well with anything else you might decide to cook, even an extra-healthy main dish like grilled skinless chicken or grilled fish.
GRILLED SPICY VEGETABLE SALAD
Serves 6
Ingredients:
1 red bell pepper, halved, stemmed, seeded and deveined
1 yellow bell pepper, halved, stemmed, seeded and deveined
1 small fennel bulb, trimmed and sliced lengthwise 1/3-inch thick
1 Asian eggplant, trimmed and sliced lengthwise 1/2-inch thick
1 ear of corn, shucked
1 small yellow onion, peeled, trimmed and sliced 1/3-inch thick and separated into rings
1 medium zucchini or yellow squash, trimmed and sliced lengthwise 1/2-inch thick
1 jalapeno chile
2 tablespoons extra-virgin olive oil, plus extra for brushing
Kosher salt
Freshly ground black pepper
1 1/2 cups cherry tomatoes, halved
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
3/4 teaspoon ground cumin
Goat Cheese-Garlic Toasts (recipe follows)
Directions:
Preheat a fire in an outdoor grill.
When the fire is hot, brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil, and season with salt and pepper. Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
Using kitchen gloves if necessary to protect yourself from the jalapeno’s heat and its spicy juices, peel the charred skin from the chili, cut it in half lengthwise, and discard the stem and seeds. Coarsely chop the jalapeno, and put it in a blender.
Remove the charred, blistered peels from the bell peppers. Coarsely chop the peppers, and transfer them to a large mixing bowl.
Using a large, sharp knife, carefully cut the charred corn kernels from the cob, and add them to the bowl. Coarsely chop the remaining vegetables, and add them to the bowl, along with the cherry tomatoes.
Add to the blender the 2 tablespoons of olive oil, lime juice, cilantro and cumin. Blend until smoothly pureed. Pour this dressing over the vegetables, toss well, and season with salt and pepper. Serve with Goat Cheese-Garlic Toasts.
GOAT CHEESE-GARLIC TOASTS
Serves 6
Ingredients:
6 diagonal baguette slices, each 1/2-inch thick
Extra-virgin olive oil, for brushing
1/2 cup fresh goat cheese, softened, about 3 1/2 ounces
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon minced fresh chives
1 teaspoon chopped fresh thyme leaves
Kosher salt
Freshly ground black pepper
1 garlic clove, halved
Directions:
Heat the oven to 350 degrees. Brush the bread on both sides with olive oil, arrange on a baking sheet, and bake until crisp, about 7 minutes. Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned.
Meanwhile, in a bowl, mash together the goat cheese, parsley, chives and thyme. Season to taste with salt and pepper.
Rub the toasts on both sides with the cut sides of the garlic clove. Spread the goat cheese on top. Serve warm or at room temperature.