Grilled Summer Veggie And Bean Bowl Food

GRILLED SUMMER BEANS WITH GARLIC AND HERBS

Steps:

• Build a hot wood fire in your grill. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks under the grate over one or two of the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
• Combine 1/4 cup oil and the garlic in a small saucepan and cook over low heat until the garlic is fragrant but not browned, 8 minutes. Remove pan from heat and let cool. Stir in red-pepper flakes, lemon zest and parsley.
• Place beans in a large bowl with the remaining 1/4 cup olive oil. Season with salt and pepper and toss to mix.
• Arrange beans directly on the grill or in a wire grill basket. Grill beans until charred and crisp-tender, 3 to 4 minutes, turning with tongs. (You may need to work in two batches, depending on the size of your grill.)
• Return hot beans to the mixing bowl and stir in garlic-parsley oil. Squeeze in lemon juice. Stir in basil and mint leaves and serve.

GRILLED VEGETABLES

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED & MARINATED SUMMER VEGETABLES

Steps:

• Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
• Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.