I don’t know about you, but I’ve eaten more burgers and hot dogs over the past few weeks that I don’t know if I could do another for the rest of the week **drives to in-n-out tonight and immediately loses this battle**
Bottom line is, if you’re looking for a break from burgers/want a fun addition to any BBQ, roasted veggies are the way to go. Like Chef Adam said, prep is minimal (hell yeah!) and they can be added to pizzas, salads or stand alone. Here are a few quick grilling tips to make your veggies turn out like a pro.
GRILLED VEGGIE TRICKS
- BUY IN-SEASON VEG! Easiest way to do that is at the farmer’s market, straight from the source. But you can always ask what’s fresh at the store. Eggplant, heirloom tomatoes, zucchini, summer squash, corn, and onions are all summer staples
- FRESH HERBS FOR THE WIN! While at the farmer’s pick up a bundles of fresh herbs because they’ll really make your veggies sing. We got thyme, oregano, rosemary and basil.
- SEASON THAT $#@+! Use olive oil or avocado oil liberally, along with the fresh chopped herbs and plenty of pepper and sea salt.
- CUT THE VEG THICKER THAN NORMAL! This way it has less chance of ending up in the flames and more likely ending up on your plate.
LET’S TALK WINE PAIRING
Not only does roasted veg and rosé have a nice ring to it, but it’s easy to remember. There’s just something about the cold wine that really makes the roasted veg sing. As far as which one to choose, any lean, dry rosé will do the trick. I happened to pick up a super yummy bottle at Whole Foods, 2015 Mas de Cadenet Arbaude which is a Côtes de Provence rosé. But Italy, Spain, Austria and the US all make kick-ass French style rosé that is worth a try too.
Enjoy the pairing!!
Until next week, Cheers!