I tested my new Dancook charcoal grill today. Below some tips on how to prepare tasty BBQ veggies.
Wash the veggies.
Chop them with de Buyer mandoline and/or a knive.
Grill aubergines, courgettes and peppers. Sprinkle over some salt.
Sprinkle a little bit of smoked sweet paprika powder over the peppers for extra flavour.
Marinate for the grilled vegetables: Sprinkle over the grilled vegetables finely chopped parsley/oregano, generously extra virgin olive oil, a few slices of garlic and some balsamic/red wine vinegar. Season with salt, black pepper and/or peperoncino.
Broccoli with feta: Boil or steam broccoli. Mix with feta cheese, sun dried tomatoes, fresh herbs and sunflower oil. Season with salt.
Basic topping for bruschetta appetizers: Chop tomatoes & some basil. Season with salt, pepper and extra virgin olive oil. Toast lightly bread slices and rubb them with garlic.Top each slice with some of the tomato topping.
Rachel Khoo's Celeriac-Apple salad from My Little French Kitchen cook book: slice couple of peeled celeriacs with de Buyer mandoline. For the vinaigrette: add 3-5 table spoons of wholegrain mustard, 3-5 tbs sunflower oil, 2-3 tbs vinegar, salt & pepper, sugar. Mix in the the vinaigrette and finally slice in 2 apples; use a variety that is tart and firm.
I also grilled some organic lamb and pork meat sausages.
Copyright © The Enogastronomist — Learning begets hunger.©
I also grilled some organic lamb and pork meat sausages.
Copyright © The Enogastronomist — Learning begets hunger.©