I sent off all my juicy BBQing tips, as promised (which you can find in Jennifer's terrific piece HERE), and figured I'd just not have anything to post this week. Shortly thereafter, I was informed that we were scheduled to attend a Memorial Day BBQ at the in-laws' house. I was, at the same time, informed that we (a.k.a. ME) are to supply some sort of side dish. Then I thought about my BBQing tips, and decided to make a recipe using some of those ideas for the party....and then I thought, "Hey, this could be a blog post, too!" So here you go...
4 heads Belgian endive (about 8 ounces)
1 head radicchio (about 8 ounces)
1 medium red onion, peeled, cut into 1/2 inch thick rounds
8 ounces asparagus, bottoms trimmed
1 lb zucchini or other summer squash, cut into 1/2 inch thick strips like THIS
2 red, orange, or yellow bell peppers, cleaned, and cut into quarters lengthwise like THIS (but not the last cut she does)
1 lb orecchiette pasta
1/3 cup julienne-cut sun dried tomatoes, packed in oil, drained and patted dry
10 to 12 leaves fresh basil, chiffonade like THIS
zest of two lemons
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil, plus more for brushing on the veggies
2 teaspoons agave nectar
salt and pepper to taste
Quick Almond Parmesan (recipe below)
light, high-heat oil for brushing on the grill
Brush all sides of all the veggies with olive oil, and season with healthy pinches of salt and fresh cracked pepper. Brush the grill with high heat oil, and add all the veggies in a logical manner: cut side down where applicable, skin side down for the peppers, and I don't think I have to tell you how to place the asparagus. Grill the onions and peppers 5 minutes per side. Grill the zucchini 4 minutes per side, and the asparagus about 3 minutes per side. Grill the endive 3 minutes on the cut side until browned and 2 minutes on the other side. Since the radicchio is cut into quarters, the pieces have two cut sides. Grill each cut side for 3 minutes, then grill the uncut side for 2 minutes. But it's not like you have to stand there with 18 stopwatches...use your gut..when things get nice grill marks, flip them...when they start to get tender, they're done. The radicchio and endive, however will still be uncooked in the middle, but that's the plan. Once all the veggies are done, set them aside to cool.
quick almond parmesan
1/4 cup dry roasted almonds
1/4 cup nutritional yeast
1/8 to 1/4 teaspoon salt
In a small food processor add the almonds. Grind them to a slightly coarse meal. Add the nutritional yeast and 1/8 teaspoon salt. Pulse a few more times until combined. Season with more salt if desired. Keep in a sealed container for up to 1 month in the fridge.