Sunday, June 15, 2014

Grilled meal

The picture says it all :-)
Is there anything better to do with a grill?

The sweet mild onionness lends itself very wll for this recipe that bathes in crafty pastured pork sausage juices, with it's herbiness pulsing from the inside, and the zucchini that feels soft and fresh, the bell pepper that always has a marking presence and the eggplant that embraces the garlic like her own child, not minding all the oily sweat from playing outside.

I recently got a grill + waffle iron + croque monsieur maker and I've been enjoying every moment. It is tiny so I need to use it three times for a plate like this but it is very tasteworthy!

Needless to say I went to make a second batch.

Here is what I've made for two:

Grilled meal

  • 3 medium onions, sliced, 1 cm (0.4 in)
  • 2 chipolata sausages
  • 1 bellpepper, in strips
  • 1 zucchini, in 1 cm (0.4 in) slices
  • 2 eggplants, sliced, 1 cm (0.4 in)
  • 3 finely chopped cloves of garlic
  • 1 bit of olive oil (you can mix the garlic with olive oil on forehand to release the taste better)
  •  Himalaya salt

Royalty Free Stock Photography

1. Top the eggplants with the garlic and olive oil.
2. Sprinkle salt over the eggplant and the zucchini.
3. Grill it all until done; the veggies will be ready around the same time as the meat. I didn't need to add oil because it is a non-stick grill. Make sure the onions are cooked through and the sausage doesn't release any liquid anymore. The zucchini doesn't need the grill marks to be ready.

If you want some carby side, clean the grill with fresh bread or sprinkle the juicy deliciousness over freshly made rice (or us it along with a bit of oil to fry yesterday's), otherws drizzle the juice over the veggies.

P.S.: It is a great cutlery-free picnic food!

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