Grilling is not just for meat. Marinate some vegetables with herbs and spices, place them on a hot grill, and taste a burst of flavor you never had before. What is it about grilling that coaxes a new personality from food? A simple chicken breast suddenly goes from a 5 to a 10. A slight charring on the outside gives the chicken a smoky flavor while its’ inside is soft and juicy which a hot oven simply cannot replicate.
Big and meaty Portobello mushrooms stand up to a grilling. Cut them on the thick side and marinate for a few hours before they meet the grill. They make a substantial side dish to any meal. Other veggies do well on the grill too. I like to par-cook red potatoes, cut them in half and place on a skewer with red pepper, and onion. Zucchinis cut the long way can be marinated and grilled much like the mushrooms or you can slice them into rounds and pierce them on a skewer with cherry tomatoes.
So get out of the hot kitchen and cook your veggies on the grill. Different seasons call for different cooking styles. Take advantage of your outdoor kitchen, no matter how small, and taste the difference of a grilled vegetable.
Slice mushrooms and place in a glass dish
Whisk together the garlic, balsamic, olive oil, tarragon and salt and pepper.
Pour marinade over the mushrooms and toss to coat, let marinate a couple of hours.
Place mushrooms on a hot grill, turning once.
Serve as a side dish.
Marinated Grilled Mushrooms
3 large Portobello mushrooms
4 cloves of garlic, minced
1/3 cup Earth & Vine’s Tangerine Fig Balsamic Vinegar (or other)
1/3 cup olive oil
1 tablespoon tarragon
Salt and pepper
Slice mushrooms and place in a glass casserole dish
Whisk together the minced garlic, balsamic, oil, tarragon, salt and pepper
Pour over the mushrooms and toss to coat well. Drizzle with a little extra olive oil if it needs more liquid.
If not using a flavored balsamic, add a teaspoon of sugar to your marinade
Cover and set aside to marinate for a few hours
Heat grill, place mushrooms on grate and grill for just a minute or two on each side
Serve as a side dish for chicken, meatloaf, or steak