VegGrill: Harvest Grill

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Harvest Grill

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Dijon mustard

2 garlic cloves -- minced

1 teaspoon chopped fresh rosemary

1/2 cup Italian salad dressing -- see variations

Salt and freshly ground black pepper

1 1/2 pounds red new potatoes -- quartered

1 pound beets -- cut into wedges

2 onions -- cut into wedges

1 red or yellow bell pepper

2 pounds sauerkraut

 

1. Prepare a medium-hot fire in the grill. A vegetable grill rack is optional

but recommended. (However, not all the vegetables will fit.)

 

2. Combine the mustard, garlic, rosemary, vinaigrette or dressing, and salt and

pepper to taste in a small bowl. Whisk until well combined.

 

3. Quarter small potatoes and cut larger ones into eights. Place the potatoes in

one bowl and the beets in another. Toss the potatoes with 3 tablespoons of the

marinade. Toss the beets with 3 tablespoons of the marinade. Skewer the onions

and brush with the remaining marinade.

 

4. Roast the pepper, turning occasionally, until completely charred, about 10

minutes. Place in a plastic or paper bag to steam for 10 minutes to loosen the

skin.

 

5. Meanwhile, grill the vegetables, turning occasionally, until tender and

grill-marked, 20 to 25 minutes for the potatoes and beets, about 10 minutes for

the onions.

 

6. Peel, seed, and cut the grilled pepper into thin strips. Combine with the

sauerkraut in a medium saucepan and heat through.

 

7. To serve, drain the sauerkraut and place on a serving platter. Arrange the

grilled vegetables on top. Serve hot.

 

Serving Suggestions: This makes a one-dish meal that is great with a chewy,

rustic loaf of rye or pumpernickel bread. Beer is an excellent accompaniment.

Meat eaters might want to add a few sausages to the grill.

 

SERVES 4

 

Variations: Replace Italian salad dressing with Classic Vinaigrette (pg 271) or

Basic Herb Marinade and Salad Dressing (pg 272).

 

--Sources--

Copyright: 1998: Harvard Companion Press

Vegetarian Grill, Andrea Chesman, pg 234

 

Contributor: Pat Hanneman for VegRecipe 6/99

 

 

 

Cuisine:

" Vegetarian "

Source:

" Vegetarian Grill "

 

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Per serving: 385 Calories (kcal); 15g Total Fat; (34% calories from fat); 8g

Protein; 58g Carbohydrate; 0mg Cholesterol; 1898mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : A cool-weather grilled supper.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2236 0

 

 

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