Friday, September 03, 2010

Double Secret Grilled Vegetables

Sort of like double secret probation right?  This recipe is from my friend Robin and it is, as she says, "killer delish."  It has two secret ingredients that make it so good.  Secret ingredient number one:
really, what isn't good with blue cheese on it?

Secret ingredient number two:

Not so secret anymore!

I started with some yellow squash from our garden - they probably should have been picked a few days ago but it's been busy and with the CSA I've had a lot of produce on hand.  But I didn't want them to go to waste so that's what I used.
The recipe, as I made it, is as follows:

Grilled Vegetables with Double Secret Sauce

3 large yellow squash*
1 nectarine or peach, thinly sliced
1 red onion, finely diced
1/2 cup good balsamic vinegar, plus extra for marinading
2 tablespoons olive oil, plus extra for marinading and sauteing
1 tablespoon good quality blue cheese (I used Pt. Reyes blue cheese)

Slice the squash into rounds about 1/4" thick.  Toss with some balsamic and olive oil to marinade while you make the sauce.  For the sauce, saute the finely diced onion in a bit of olive oil until the onions soften and just barely begin to brown.  Then add in the 1/2 cup of balsamic vinegar, 2 tablespoons of olive oil and the blue cheese.  Stir to combine and melt the cheese...keep warm.

Spray a grill pan with oil and heat up on the grill (Robin recommends this pan - I have one just like it but it's flat and it works well too).  Add the veggies and cook over medium high heat for a few minutes and then lower the heat to medium.   When the vegetables are about halfway done, add the sliced nectarine.  Continue grilling, tossing occasionally so that everything gets evenly cooked.  When they are done, toss with the balsamic sauce.  

*Note on veggies:  Robin says you can use just about any veggie just try to keep them a consistent size.  I made it once with a big mix of veggies and it was very good - use what you have!

We eat a lot of grilled vegetables and I love how this recipe, with its two secret ingredients, really change things up.  Thanks Robin :-)


Medifast Coupons said...

Love the addition of the nectarine or peach oh and blue cheese, yummy.
Thanks for a new grilled veggie dish to try.

Pug1 said...

Hi, I'm Michele....great recipes! i love grilled veggies and I think blue cheese is the best!!!!! CHEERS!

ChefPriyanka said...

your grilled veggies look really good! I love the touch of blue with balsamic! I'm a vegetarian myself, and i'm definitely going to add this recipe to my collection, thanks :)

Sanjeev Sharma said...

Wow! It looked good on the screen. And it tasted better when I made it. I like to collect recipes from all over and try each one that I find.

I am a Vegetarian By Choice, like many others on this beautiful planet. Of course my reasons are purely environmental and have nothing to do with religion, health, compassion from animals etc.

Well, I love animals but that I do not think is good enough reason to be a vegetarian. I love plants equally well and if love for animals would make me shun meat, then love for plants should make me shun veggies. And then what would I eat?

I think we vegetarian have to adopt another approach to get meat eaters give up meat - and that approach is environment. One must be a vegetarian for environmental reasons. Human beings were not designed to eat meat. And in their quest to eat meat, they are screwing up the environment and we will one day end up as fossils just as the great dinosaurs did more than 100 million years ago.

Anonymous said...

This sounds delicious, especially with your secret ingredients - including one of my favourites - blue cheese.
I may steal this recipe for a party the week after next.
But here's a question - can you make this, then transport it and reheat it - or is it better to stick to cooking and eating it soon after?

Guinnah said...

blackwater - I've never tried transporting it only because anything with blue cheese doesn't last long around here. I would imagine that a quick toss in a hot pan would bring it back to an almost fresh off the grill taste. Blue cheese is my favorite - I always say that if I'm ever given just six months to live I'm living on nothing but blue cheese ;-)