Tag Archives: grilling vegetables

Grilled Lemon-Herb Pattypan Squash (no paring or peeling!)

26 Aug

At this time of year, everyone wants to know what to do with pattypan squash — sometimes called sunburst squash – the one that really does look a bit like a squashed mini-pumpkin, or a hat for a Scottish maiden. So first off, let me say DON”T PEEL IT. You can cook it with the rind on and you can eat the whole thing.

Pattypans and zucchini together! Not much difference when they are sliced....

Pattypans and zucchini together! Not much difference when they are sliced….

Pattypan squash can be treated pretty much the same as zucchini or any other soft-skinned summer squash. Usually I roast it/stuff it, but this week we decided to grill it along with some other vegetables. Honestly I don’t think anyone at our celebrate-the-neighborhood BBQ realized they weren’t the regular yellow squash. And when I went to snack on them at the end of the long night of festivities, there were none left, which is perhaps the best indication that these babies are goooood on the grill! Happy Late Summer, everyone!

Goodness from the grill

Goodness from the grill

Grilled Pattypan Squash

3 -4 pattypan squash, rinsed

4 Tbs extra virgin olive oil

1 Tbs fresh-squeezed lemon juice

1 Tbs fresh oregano or other mixed Mediterranean herbs (thyme, rosemary, basil), chopped

2 -3 cloves garlic, minced

¼ tsp salt

Slice off the stem of each pattypan. Then cut into ¼ – ½” slices, depending on how you like them.

In a separate container (preferably a recloseable one in which you can marinate the vegetables), whisk together the olive oil and lemon juice until emulsified. Add the herbs, garlic and salt and stir to combine. Add the squash and stir to coat (or use your hands!). Cover (or seal) and refrigerate for at least a half hour and up to two hours. If you can, let them come back to room temperature while the grill heats up. Then cook – about three minutes each side – until you reach desired temperature and char. Sprinkle with finishing salt if desired and serve.

You may also like:

Roasted Pattypan Squash (very simple)

Stuffed and Roasted Pattypan Squash (very dramatic)

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Finally! A Summer Alternative to Roasting: Tender and Crunchy Grilled Beets

29 Jul

We are awash in beets in the summer and while roasted beets are fantastic, the recent heat wave has not made me (or anyone else) eager to run the oven at all!

Vinny buying the beets at the Greenport Farmstand...Vinny might make a better blogger than me...he was very insistent that I photograph everything!

Vinny buying the beets at the Greenport Farmstand…Vinny might make a better blogger than me…he was very insistent that I photograph everything!

So, thanks again to the Macchiroles, I learned a new technique for an old favorite. it was great at theirs and then this week my dad gave it a try and they were sublime.

Capturing Vinny's every move

Capturing Vinny’s every move

So, without further ado, here is the recipe (this is a very busy week of kid stuff — all good, but more in-depth posts will not be happening for a while!)

These are simple and delicious...beet sweetness

These are simple and delicious…beet sweetness

That caramelization balances the saltiness!

That caramelization balances the saltiness!

Grilled Beets

As many beets (the root part) as you’ve got

Olive oil

Pepper and salt (or Adobo seasoning)          

Top, tail and peel your beets (Note: Vinny does not peel, his but scrubs them well. It’s up to you!). Slice into ¼ inch rounds. Rub with olive oil until evenly covered and add salt and pepper or Adobo to taste. Alternately, you can marinate them for a while in the olive oil and seasonings while you do other things.

Lay rounds on a hot grill and cook, turning after about four minutes. Check after eight minutes. They won’t get soft like roasted or boiled beets, but they will be tooth-tender. Serve as a side to any summer dish!

You may also like:

Roasted Beets with Feta and Walnuts

Roasted Beets with Feta and Walnuts

El amor entra por los ojos -- This dish is love at first sight!

Roasted beets with orange and beet greens!

A Camping Week Come-a-Cropper…And What We Cooked

8 Jun

Some camping trips are divine: perfect weather, happy children, equipment fully-functional, bugs bugging someone else, and The Great Outdoors is, well, great.

The Montauk Lighthouse.

Then there are the camping trips that are more, shall we say, character-building.

A tick-free hiker is a happy hiker!

We’ve just come back from a trip that was a bit of a mixed bag. We were on the beach at the East End of Long Island in Spring, which can be a hit-or-miss deal. You might have sun and breeze. Or you might have 30 mph winds, cold temperatures, and chilling rain. We mostly had the latter, but in the end, managed to pull out one spectacular beach day, the requisite s’mores, several yummy, grilled meals, and a couple of tick-free hikes. And anyone who has ever camped by a body of water will understand the sheer joy of spending a week living outdoors Without One Single Mosquito Bite. (Even if you had to freeze your miserable ass off, huddled around a smoky damp wood fire gripping desperately to a plastic tumbler of boxed Malbec to achieve it).

There were other umbrellas that might have come in handier on this trip, but funnily enough, these were the only ones I had!

I like to say that the best friendships are forged by shared suffering, so Ashley, Marianne, and I have done yet another round of forging and are already planning for next year! (Leandro may have other ideas, but I have the deciding vote as long as I am paying.)

This trip was rather light on cooking – it happens when you are hit with gale force winds, blustery rain, and a shitty, shitty, shitty propane stove which is headed straight for the Island of Misfit Toys even as we speak.

Look out, Bobby Flay…here comes Leandro and His License to Grill

But, cook one must and following  are two of the recipes that came up during this trip. I hope to post a couple more in the next few days, but I am still doing laundry and catching up with the wreckage that is post-camping! And really, I am deciding whether to ‘fess up on how we cheated on the camping thing, discuss Leandro’s stomach issues; and am hoping to sort out a nifty vodka cocktail we adjusted our attitudes with…we shall see…

(for other camp-friendly recipes, see Spaghetti a la Carbonara, Spider Dogs (the coolest hot dogs EVER), Spanish tortilla with zucchini, Quesadillas, Scrambled Eggs, Aglio, Olio & Peperoncino – Pasta with Garlic, Oil and Hot Pepper, Grilled Tomato Pasta Sauce, Cannelini and Tomato Salad, Black Bean and Sweet Corn Salad, and Five Minute Black Beans).

Goat Cheese and Crackers – with Cucumber or Green Grapes!

Spread your favorite crackers with goat cheese (which keeps very nicely in a cooler). Top with cucumber slices or halved green grapes and served. Apple slices would also be lovely.

Skewered Vegetables

Fire up the grill. While the coals are heating up, soak ten wooden skewers in water for 15 minutes.

Meanwhile, cut up a mix of vegetables – figure about 4 cup, but this is a very flexible recipe

(Notes: Peppers, zucchini, mushrooms, onions, are especially recommended. Eggplant is not, as it takes so long to cook through that everything else will be burnt if you put them together on a skewer. Grape tomatoes should also be skewered separately, as they cook faster than anything!

Also, try to cut the vegetables so that they cook evenly: denser vegetables should be smaller; more porous vegetables should be thicker.)

Skewer the vegetables, leaving a bit of space between them so they cook evenly.

In a separate bowl, whisk  – or use a fork! –  2-3 Tbs olive oil; 1-2 cloves garlic, minced fine; a pinch of salt; the juice of half a lemon; 1/2 tsp sugar; and 1 tsp oregano (or your favorite herb).

Brush the skewered vegetables with the oil mixture, using a brush, paper towel or your fingertips, or use a shallow plate to dip them lengthwise.

Place on grill and turn every two minutes or so, depending on your grill. When the vegetables exchange their crisp look for something more translucent and maybe even a bit charred, serve!

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