Local Produce On The Grill

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The grill has often been a place of mys­tery for me.  How­ever, last year, I started to work through my appre­hen­sion and bought an elec­tric grill.  Why elec­tric you ask – well, per my apartment’s hous­ing rules in Alta­monte, due to a nasty 4 alarm fire that we had there was a ban on any char­coal or gas grills.  Luck­ily for me, my new apart­ment in Philly has the same rules.  I went with the large Fore­man grill based on the rave reviews from Sarah of Pink Shoe Diaries and Pink Shoe Cook­book and have been pleased with the pur­chase.  So, I fig­ured that rather than heat up the house with the oven or stove dur­ing this hor­rid Philly heat wave, I fig­ured there was no bet­ter time than the present to improve my grill skills. 

I saw some amaz­ing local pro­duce at Maple Acres Farms in Ply­mouth Meet­ing and thought I’d exper­i­ment with grilling the veg­eta­bles.  Grilling these veg­gies (with my beloved mojo de ajo, of course – you can also use great olive oil) added a nice smoky fla­vor that had me won­der­ing why I haven’t tried this before.  So, when you are out scour­ing the local farmer’s mar­ket, think about how much fun you can have grilling your veg­gies.  Your fam­ily and friends will love it!

Grilled Veg­gie Salad

Ingre­di­ents:

• 1 small con­tainer of cherry tomatoes
• 2 ears of corn with husks, silks removed
• 4–5 spring onions
• 1 jalapeño
• 3 tbsp. Mojo de Ajo (or Extra Vir­gin Olive Oil), plus more for grilling
• 1 lime
• Salt
• Pep­per

Direc­tions:

1. Pre­heat the grill to a medium high heat.
2. Wash and clean the pro­duce, pay­ing care­ful atten­tion to the corn to ensure that the silks are removed from the ears.
3. Toss the toma­toes with 1 tbsp. of the oil.
4. Brush the grill with some of the oil.
5. Place the veg­eta­bles the grill, turn­ing when they start to char.
6. Once cooked, remove from grill and allow to cool for a few minutes.
7. Remove the husks from the corn and slice off the kernels.
8. Chop the green onions, remov­ing the root end and tops.
9. Add the cherry toma­toes (you can halve the larger ones if you wish)
10. Remove the seeds and ribs from the jalapeño.  Chop finely.
11. Add the juice and zest of the lime.
12. Add the remain­ing oil and toss.

Enjoy!

Look at these toma­toes.  Aren’t they beautiful?

The corn and the spring onions were just so fresh

Look at those grill marks – let me chan­nel my inner Anne Bur­rell and say that grill marks mean fla­vor

The final prod­uct – fresh, fla­vor­ful and fast!

Related posts:

1. Salmon On The Grill — Mojo De Ajo Style
2. Unleash Your Inner Grill God­dess In Time For Memo­r­ial Day
3. Gift Idea: NapaStyle’s Panini Grill