Grilled, Marinated Zucchini and Eggplant

* Update: I wrote this several years ago, but now that I've cut out eating meat this recipe has become a mainstay for my grill!

Originally Published: Sep 12, 2008

When I'm grilling I like to have as much of the meal on the grill as I can, I can't stand having to run back and forth between the grill and the stove 10 or 20 times. One easy side dish I like to grill is marinated zucchini and eggplant. Often I'll include portabella mushrooms caps with these two.

Last night I was grilling some chicken thighs and this dish, along with baked potatoes, was the perfect accompaniment. The flavor of the grilled eggplant is absolutely explosive, and even the often neutral tasting zucchini will make you take notice. The flavors of the dressing are really accentuated by the grilling process.

I mixed together a simple Italian dressing as a marinade, but you can use your favorite bottled Italian style dressing if you like.



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Italian Dressing/
Marinade

2 tsp salt
1 Tbsp ground black pepper
2 tsb white sugar
2 Tbsp fresh basil leaves, chopped
1 Tbsp fresh oregano leaves, chopped
2 cloves garlic, peeled and crushed
1 cup extra virgin olive oil
1/4 cup white distilled vinegar

• Whisk all together in a bowl,
• Let it sit at room temperature for 20 minutes before serving to allow the flavors to mingle

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Grilled, Marinated Zucchini and Eggplant

1 Whole eggplant
2 Medium sized zucchini

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• Wash the eggplant and the zucchini, removing the ends and any visible bad spots
• Cut the eggplant into 1" thick rounds, salt the eggplant on both sides and lay it in a colander to drain for 20 minutes (this removes bitterness and excess moisture)
• Slice the zucchini lengthwise in 1/2" thick slices
• Pat off excess moisture and salt for the eggplant with a paper towel
• Shake the Italian dressing well and pour it over the eggplant and eggplant (together or separately)
• Using a brush, make sure all surfaces are coated with the dressing, cover and let sit refrigerated or an hour or more
• Place pieces on a hot grill, cook for about five minutes
• Keep brushing on the marinade while you are grilling to keep the vegetables from drying out
• Flip over, grill for about five more minutes, or until cooked through
• Sprinkle fresh chopped basil over top (optional), serve and enjoy!

Grilled, Marinated Zucchini and Eggplant

Sauteed Polenta with Roasted Tomatoes

It is somewhat frustrating for me to live in a condo where there is no grills allowed. No charcoal, no propane, not to mention that we have an electric stove, in short, no fire! For the past five years I've had access to a gas stove and a charcoal grill, which I used year round, so I'm having a hard time adjusting to a fireless kitchen. Tonight I had a strong urge to roast tomatoes. I really can't say why, but I started having visions of roasting big pans of tomatoes along with zucchini and peppers and whatever other vegetables I could get my hands on. I reminded myself that I still have a a broiler, even if it's electric.
One thing lead to another tonight, the kids were sick, the house had to be picked up, etc, so by the time I had a few minutes to get into the kitchen my visions of roasting huge pans of food just wasn't going to work out. So I scaled down my visions, way down. I ended up roasting two tomatoes in my toaster oven. And the good news is they still tasted great! I cooked a bit of polenta with olive oil garlic and some zucchini and put the tomato over top and had a light , but satisfying meal. This dish would make a great light lunch. I used the quick and easy pre-cooked polenta from Trader Joe's.



Sauteed Polenta with Roasted Tomatoes
serves 1-2

2 roma tomatoes
3 Tbsp olive oil
9 oz pre-cooked Polenta- sliced in 1/2 inch thick pieces
4 cloves garlic-minced
1 tbsp dried sage
1 tsp dried oregano
salt and pepper to taste
1/2 zucchini- chopped

parmesan cheese
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• Heat a frying pan to medium high with 2 Tbsp of the olive oil
• saute the garlic in the pan for about one minute then add the polenta slices
• Sprinkle the polenta with half of the dried sage and oregano, salt and pepper
• cook for three to four minutes, using a spatula to keep the polenta from sticking to the pan
• Flip the polenta over, add the zucchini to the pan and sprinkle the other half of the sage and oregano, salt and pepper over everything
• Keep stirring the zucchini and polenta, for about 3-4 more minutes, add a bit more olive oil if the pan gets too dry, once cooked through. Cover and set-aside
• Cut the tomatoes in half legnth-wise, place in a pan, sprinkle with oilve oil salt and pepper
• Place the tomatoes in the broiler for about 5 minutes, then flip over and broil on the other side for another 5 minutes
• Serve the polenta on a plate and cover with the sauteed garlic, zucchini and roasted tomatoes, splash a little oilve oil over top and sprinkle with parmesan cheese, enjoy!

Sauteed Polenta with Roasted Tomatoes

Asian Style Ginger Vegetables

There is no comparing fresh ginger to the powdered ginger you can get in the spice isle. Powdered ginger definitely has its place in cooking and baking, but the young fresh root (actually a rhizome) is indispensable in Asian cooking. When using fresh ginger I use a vegetable peeler to just barely remove the tough exterior skin because the most tender part lies just beneath. When choosing ginger at the store look for one that is crisp with smooth, unblemished skin.

Using authentic ingredients makes a real difference when cooking Asian food, and making gluten-free Asian food requires even more specific products. Using normal soy sauce is out! Many people don't know that soy sauce is brewed with wheat, it is far-from gluten free. I once got into a argument with the elderly owner of a Thai restaurant over whether or not there was wheat in soy sauce, he kept telling me "there is only soy in it", finally I said, "OK, whatever you say, just please don't put any in my food!" I've used a few different products as a soy sauce substitute, but by far my favorite is San-J's Organic Wheat Free Tamari. It is very similar to soy sauce, just a bit thicker and darker.

I love to "play" with different Asian flavors, spices and vegetables. I've made this recipe several times with sight variations, but the following seems to work the best. I'm recommending using green cabbage but, red cabbage is great as well but it can turn the entire dish purple.


Asian Style Ginger Vegetables
Serves 2

@1- 1/2" piece of fresh ginger, peeled and chopped
1/2 onion, chopped fine
2 cloves garlic, peeled and chopped
2 Tbsp Tamari, or GF Soy Sauce
1/2 cup chicken broth or stock
1 tsp white (or black) pepper
1 Tsp brown sugar
1 Tbsp peanut oil
1 cup of green peas (thaw if using frozen peas)
1 cup fresh carrot, julienned
1 medium piece of zucchini, julienned
1/2 cup fresh green cabbage, julienned

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• Heat a frying pan to medium-high, pour in peanut oil
• add the onion, cook until soft (about 60 seconds), stir in the garlic and ginger and pepper, cook for another minute or so.
• Mix in the Tamari, chicken broth, and brown sugar, bring to a slight boil.
• Add the peas, carrots and zucchini, reduce the heat to medium low, cook for 5 minutes, stirring occasionally.
• Stir in the cabbage, cook for another 90 seconds.
• Serve hot over rice (I recommend basmati) as a main course, enjoy!

Asian Style Ginger Vegetables