Let veggies take center ‘flame’
In honor of Pennsylvania Produce Month, lighten up the grill and let veggies take “center flame.”
“I think, originally, people look at the term ‘grilling’ that they have to grill meat,” said Tim Smith, executive chef/owner of Twelves Grill & Cafe in West Grove. “We grill everything: haricots verts, asparagus, summer squash, zucchini, broccoli, cauliflower, portabella mushrooms, corn on the cob.”
Try his grilled summer squash with jalapeño chimichurri, “a versatile sauce” of onion, garlic, jalapeño, parsley, cilantro and red wine.
“It’s such a simple thing to do,” he explained. Plus, “it works on a lot of things,” including roasted potatoes, sandwiches, fish and lamb.
Another fresh option: green goddess dressing. Chef Rich Landau of Vedge in Philadelphia adds his garlic-and-herb version to heirloom tomatoes and grilled shiitake mushrooms for “a fun take on the flavors of a classic BLT.”
Planning to entertain? Serve a family-style spread of grilled vegetables and flatbread, and invite guests to build their own sandwiches – a favorite at Albertson Cooking School in Wynnewood.
“Vegetable-forward is a huge movement right now. Everyone’s trying to feature more and more vegetables,” said chef Ann-Michelle Albertson, culinary director. “You can’t get away from good produce right now, which is an awesome thing.”
Just remember, “get your grill hot.” And once the food’s on, “don’t play with it,” she advised. “You don’t have to keep popping open the lid to take a peek.”
Jalapeño chimichurri tops grilled summer squash for an easy crowd-pleaser.
“You can’t get away from good produce right now, which is an awesome thing,” says chef Ann-Michelle Albertson.
Got zucchini? Toss it on the grill.