 |
CHAPTER 2: |
 |
WHETHER YOU LIVE IN AN APARTMENT WITH A SMALL OUTDOOR space, a house with a yard, or a country place with acres and acres, you can go from garden to grill to great appetizers in minutes. With a brush of oil and a sprinkle of seasoning, many vegetables can be quickly grilled or slowly smoked to perfection. All you need to accompany them is grilled bread—French baguettes, artisan rye, flat pita, or airy ciabatta—to soak up all the delicious juices and sauces.
Many garden goodies like fava beans and edamame in the pod, asparagus, bell or chile peppers, and fingerling potatoes can simply be harvested, rinsed, dried, brushed, and grilled. Larger vegetables like eggplant, zucchini and yellow squash can be sliced lengthwise for easy turning on the grill. Greens such as chard make great wrappings for bundled cheeses and other ingredients.
As gardeners and grillers, we try to take advantage of good fortune and good weather by harvesting and grilling more than we really need for a meal. Leftover grilled vegetables (see The Gardener’s Grill Pantry (page 28) can be easily frozen to up to 3 months to star later on in dips, spreads, or other appetizers.
Grill-Toasted Bruschetta with Four Seasons Toppings
Goat Cheese with Spring Garlic and Herb Topping
Smoked Summer Tomato Basil Butter
Grilled Autumn Apple and Blue Cheese Topping
Rustic Winter White Bean Spread
Gardening and Grilling
with a Mediterranean Accent
Charred Eggplant and Tarragon Spread
Grilled Rye Bread with Boursin and Spring Radishes
French Garden Radish Plate with Grilled Onion Butter
Crostini with Smoked and Grilled Vegetable Dip
Planked Butternut Squash, Sage, and Brie
Soft Corn Tortillas with Rajas and Queso
Prosciutto-Wrapped Asparagus Spears
Fire-Roasted Fava Beans in the Pod with Sheep’s Milk Cheese
Grill-Roasted Edamame in the Pod
Flame-Licked Fingerlings with Romesco Sauce
Grilled Zucchini and Yellow Squash Stacks
with Feta and Black Olives
Mesquite-Smoked Jalapeño Poppers
Chard-Wrapped Goat Cheese on the Grill
Tuscan Polenta Platter with Sizzling Peppers,
Onions, and Mushrooms
Grilled Polenta with Stir-Grilled Garlic Greens
