Grilled Carrots

Servings: 4 | Preparation time: 10 minutes | Grilling time: 3 to 5 minutes

Ingredients

[starlist]

  • 8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem;
  • ¼ cup unsalted butter;
  • ½ teaspoon red wine vinegar;
  • ¼ teaspoon freshly ground nutmeg;
  • ½ teaspoon kosher salt, divided;
  • ¼ teaspoon freshly ground black pepper, divided;
  • 1 teaspoon minced fresh Italian parsley;

[/starlist]

Instructions

  1. Prepare the grill for direct cooking over high heat (450° to 550°F).
  2. Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking.
  3. Lay the carrots flat on a work surface. In a small saucepan over medium heat, melt the butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.
  4. Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush them with the remaining butter mixture, and season them with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Charcoal Grilling™  by Jamie Purviance]

Asparagus and Tomato Salad with Feta Cheese

Servings: 4 to 6 | Preparation time: 10 minutes | Grilling time: 6 to 8 minutes | Special equipment: perforated grill pan

Ingredients

[starlist]

  • 1½ pounds asparagus;
  • 1 pint cherry tomatoes;
  • ½ cup crumbled feta cheese;
  • 3 slices country-style white bread, about 3 ounces total, cut into ½-inch cubes (you should have about 2 cups);
  • 2 tablespoons chopped fresh chives;

Vinaigrette

  • 1 tablespoon Dijon mustard;
  • 2 tablespoons champagne vinegar;
  • ½ cup extra-virgin olive oil;
  • ¼ teaspoon kosher salt;
  • ⅛ teaspoon freshly ground black pepper;

[/starlist]

Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  2. In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly drizzle and whisk in the oil until it is emulsified.
  3. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
  4. Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
  5. Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
  6. Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

 

Bon appetit!

 

[Recipe source: Weber’s Time to Grill™ by Jamie Purviance]

Green Beans with Lemon Oil

Servings: 4 | Preparation time: 20 minutes | Cooling time: 30 minutes to 1 hour | Grilling time: 5 to 7 minutes | Special equipment: perforated grill pan

Ingredients

[starlist]

  • 1 pound fresh, skinny green beans;
  • ¼ cup extra-virgin olive oil;
  • 1 lemon;
  • 2 large garlic cloves, thinly sliced;
  • ¼ teaspoon crushed red pepper flakes;
  • 2 tablets (500 mg each) vitamin C;
  • Kosher salt;

[/starlist]

Instructions

  1. Using a vegetable peeler, remove wide strips of yellow zest from the lemon. Put them in a small saucepan with the oil, garlic, and red pepper flakes. Cook over low heat until the oil simmers. Let simmer for about 2 minutes, and then remove the saucepan from the heat. Let the oil cool and steep for 30 minutes to 1 hour.
  2. Remove and discard the stem ends from the green beans. Pile the beans into a large bowl.
  3. Remove and discard the lemon zest and garlic from the oil. Using the sharp blade and the side of a knife, chop and crush the vitamin C tablets into a powder. Add the powder and ½ teaspoon of salt to the oil. Mix well.
  4. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  5. Pour the oil mixture over the green beans. Toss the green beans over and over again to make sure they are well coated.
  6. Using tongs, lift the green beans from the bowl and shake off any excess oil, letting the oil fall back into the bowl. Spread the green beans on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.
  7. Remove the green beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Way to Grill™ by Jamie Purviance]

Grill Roasted New Potatoes

Servings: 6 to 8 | Preparation time: 10 minutes | Grilling time: 15 to 20 minutes

Ingredients

[starlist]

  • 2 pounds new potatoes, each 1½ to 2 inches in diameter, scrubbed and quartered;
  • 2 tablespoons extra-virgin olive oil;
  • ½ teaspoon kosher salt;
  • ½ teaspoon freshly ground black pepper;
  • 2 teaspoons minced fresh rosemary leaves;

[/starlist]

Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  2. In a medium bowl combine the oil, rosemary, salt, and pepper. Add the potatoes and stir to coat them evenly. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. Remove from the grill and transfer the potatoes to a serving bowl. Serve warm.

Bon appetit!

 

[Recipe source: weber.com]