You know what I’ve noticed? Almost no one brings vegetables to a barbecue – but, when someone does, they always seem to get gobbled up.
I think a large part of their scarcity is that vegetables don’t have a great reputation for being an easy dish to take along. Let this one change your mind.
Today is Good Friday, and the end of this year’s meatless Lent Fridays series. Thank you so much for joining me to mark another Lenten season!
I’m rounding out this year’s series with these awesome, vegan “meatballs”.
In the food blogger world, we’re often working ahead. Like, I’m currently working on Christmas cookies, as absurd as that sounds on this 80 degree summer day. Sometimes I feel like I’m living three steps ahead, not in the moment, so I was super excited that more than 80% of you were still up for summer recipes when I asked on Facebook this week.
Hurray, summer!
I feel like I’ve missed most of it, honestly. The move chewed up so much of my time that I feel like I’m frantically playing catch up now before school starts. Grilling is something I’m catching up on – we finally got our grill ready to go this week. This was the first thing I made.
This “recipe” is really flexible – it’s more of a method. You can use any vegetables you have on hand. Want it to cook faster? Cut the pieces smaller. Want the veggies to caramelize a little more? Don’t stir as often. Sub the balsamic for fresh Parmesan. Add a nice, crusty loaf of bread and serve it as a meal. So many options!
It can also be served warm, cold, or at room temp which makes it so flexible for potlucks or entertaining.
Balsamic Grilled Vegetables
(adapted from Stop & Shop)
Serves 6-8 as a side
1 eggplant
2 zucchini
1 red pepper
1/2 red onion
1 pint cherry tomatoes
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. fresh basil, julienned
2 Tbsp. balsamic glaze
Preheat the grill to medium-high.
Chop the vegetables into bite-sized pieces. Toss with olive oil and season with slat and pepper.
Add to a grill basket. Grill for 20-25 minutes, stirring every few minutes.
When done, transfer to a serving bowl. Top with fresh basil and drizzle with balsamic glaze.
You know those recipes you have pinned forever and when you finally make them you’re like, why did I wait so long?! This was one of those.
My kids love pizza of all kinds – and I loved the idea of the eggplant – so this was a win all around for us. It was gobbled up in record time.
It is, admittedly, a bit more time consuming than the pizzas I normally make, but it was totally worth the extra effort. The eggplant and garlic combo on pizza is amazing. I can’t wait to make this with fresh-from-the-garden eggplant this summer!
Eggplant and Garlic Pizza
(slightly adapted from A Family Feast)
Makes 1 12″ pie
1/2 lb. pizza dough at room temp
1/2 eggplant, thinly sliced
1 tsp. salt + additional for sprinkling
1/2 cup flour
1/4 tsp. pepper
Enough vegetable oil to fill a skillet 1/2″
1/3 cup pizza sauce
3/4 cup shredded mozzarella
3 cloves minced garlice
1 tsp. basil
1/2 tsp. oregano
Olive oil, for drizzle
Lay eggplant slices in a single layer and salt liberally. Let sit for 30 minutes, then rinse.
In a shallow bowl, whisk together the flour, 1 tsp. salt, and pepper. Coat each eggplant slice in the flour, shaking off excess.
Heat the vegetable oil in skillet. Fry the eggplant slices for three minutes, flipping once. Remove to a paper towel to drain.
Preheat the oven to 500 degrees. Roll dough out into a 12-14″ circle.
Spread the sauce over the dough and top with 1/2 cup mozzarella. Sprinkle the garlic, basil and oregano over, then lay the eggplant slices on top. Top with remaining cheese. Drizzle with olive oil.
Bake for about 7 minutes, until the bottom of the crust is browned.
