posted on by Jackie Bebenroth

Grill Great Veggies

All you grill-meisters out there might be masters of the meat and marinade domain, but when was the last time you grilled up a veggie dish worthy of a wonderful review? Spice Executive Chef Brandon Walukas offers up some tricks for your summer harvest in this super-simple “to taste” recipe, all while answering that age-old gardener’s question, “What the hell am I supposed to do with all this zucchini?”

GRILLED ZUCCHINI + CORN

Yield: 12 portions

Please use this as a guideline and not an exact recipe. “Tt” stands for “to taste.”

A sunrise Spice Acres harvest: The start of the zucchini invasion.

3 large zucchini

6 ears sweet corn

1 head of garlic

1 bunch basil

Tt sea salt

Tt black pepper, fresh cracked

Tt extra virgin olive oil

Tt vinegar, cider or white balsamic

  1. Cut zucchini into quarters lengthwise, then cut at a 45-degree angle along the center of the squash to remove the seeded area.
  2. Season zucchini quarters with salt and pepper and allow to sit for an hour.
  3. Get a charcoal grill going, and allow all the coals to get white hot.
  4. Shuck the corn and leave on the cob.
  5. Mince the garlic and create a paste with about 1 tsp of salt and work the paste on your cutting board with the side of the blade of your knife.
  6. Grill the zukes, flesh side down until grill marks are very obvious, do not grill skin side, it gets very bitter.
  7. Grill sweet corn, just long enough to blister the skins and slightly char the kernels but they should still be crisp.
  8. While the veggies are still a little warm but cool enough to handle, chop the zukes, and cut the corn away from the cob.
  9. In a large mixing bowl, combine the sweet corn, zukes and about 1 tsp of garlic paste and ¼ c chopped basil, a drizzle of olive oil and season to taste with salt and fresh cracked pepper.
  10. Allow to sit at room temp after being mixed well and taste again after about an hour. Re-season and brighten up a bit if need be with more garlic and the smallest splash of vinegar.

Sweet, sweet Ohio corn can’t come soon enough!

Editor’s note: This recipe will soon be published in the LEAF Community cookbook. Support your local food organizations!

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6 Responses to Grill Great Veggies

  1. Miguel says:

    OK Steph (your Mom’s friend from Louisville here) tried 4 of six receips from week one plus grilled shrimp patties and romaine from last week we’re out of town for several days so I was wanting to skip a week of receips and play catchup loved having great choices, shopped food list and groceries in house and no old put-togethers or pizza last minute. I’m sold. Thank you!

  2. Hi,Me and my two friends were wondering when does the next season start, as the calendar just goes up to round 11?We’re very interested in starting and are sorting out a car now.Thanks,Joe

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  5. Hi Mandy,WOW WOW WOW!!!! What a Fabulous Halloween Creation!!! Love the image, the dp, the colour scheme is gorgeous. Love the layout and the embellishments. Coloured perfectly. Thanks for joining us at Poodles Parlour and Good Luck. Hope to see you joining us again.Hugs Jacqui xxx

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