Summer means both fresh flavors from the garden and smoky goodness from the grill. The modern grill is no longer just about zapping meats, poultry and fish with flames and sizzle; it’s also about flavoring fruits, breads and vegetables with a light touch of bitter char and a hint of spicy smoke.
This recipe brings the garden to the grill. With the right seasonings, some extra-virgin olive oil and the nimble use of tongs, a chef can bring together eggplant, zucchini, bell peppers and fresh goat cheese in a delightful summer appetizer, side dish or vegetarian entrée. This dish is great served right away or can be prepared well in advance for a picnic or patio potluck.
TOOLS
Tools you will need: tongs, flexible spatula, sheet pan with salt, pepper, finely minced thyme, extra virgin olive oil, water (or beer) for flare-ups, a tray to receive cooked food, and a towel for hands and holding hot things.
GRILLING TIPS
Preheat a charcoal or gas grill, ensuring that the metal bars of the grate are hot. Using a gas grill may be easier; however, hardwood charcoal will result in a better flavor.
Grilled Eggplant, Zucchini, Red Peppers and Goat Cheese
Preheat charcoal or gas grill
Serves 6
INGREDIENTS
For the rolls
1 pound Chevre (fresh goat cheese)
3-4 cloves of garlic, finely chopped
1-2 teaspoons fresh thyme, finely chopped
3 red peppers
3 medium-size eggplants, about the size of a beer bottle
3 green zucchini, about the same size as the eggplant
Olive oil
Salt and pepper to taste
For the tomato sauce
8-10 ripe plum tomatoes
1 bunch fresh basil—about two dozen leaves
¼ cup balsamic vinegar
¾ cup extra-virgin olive oil
Salt and pepper to taste
Preparing the tomato sauce
Bring a pot of water to a boil; have a bowl of ice water ready. Place the fresh tomatoes in the boiling water for 30 seconds, then transfer them to the ice water. Peel the skin off the tomatoes. Cut the cooled tomatoes into wedges and remove the seeds and juice. Dice the tomato filets into small cubes, about 1/8 of an inch. Remove the stems from the basil leaves. Working with 8-12 leaves at a time, stack the leaves, then roll them into a tight cigarette shape and slice the roll into fine ribbons of basil (this is called chiffonade). In a small sauce pot, combine balsamic vinegar and extra-virgin olive oil. Add the tomatoes and basil, season with salt and pepper, and heat over a low flame just until the sauce is warmed through—do not overcook the sauce!
STEPS
1. Place the goat cheese into a mixing bowl, and, using a fork, add garlic, thyme and black pepper to taste. With your hands, roll the cheese into the size and shape of a wine cork. Repeat with the remaining cheese and chill the cheese “corks” on a tray in the refrigerator.
2. Char the outside of the peppers over a gas flame to blacken the skin. Wrap the charred peppers in plastic wrap and allow them to cool.
3. Slice the eggplant and zucchini lengthwise into quarter-inch-thick slabs, discarding the first cut. Lightly brush both sides of the eggplant and zucchini slices with olive oil, then season with salt and pepper. Grill the eggplant to produce nice grill marks on the surface. Arrange the grilled slices in a single layer on a sheet tray.
4. Wipe the char off the cooled peppers (do not dip the peppers in water). Pull out the stem, clean (de-seed) the inside of each pepper, and cut them into slices about one half inch thick. Season the peeled, roasted peppers with salt and pepper.
5. On top of one slice of grilled eggplant, arrange a slice of zucchini and a few slices of roasted bell pepper. Place one of the goat cheese “corks” near one end, and then with some pressure from your fingers, roll the eggplant from the top end toward the bottom end so that the goat cheese forms the center of the roll. Repeat with each slice of eggplant.
6. Transfer the rolls to an ovenproof serving platter and refrigerate until ready to serve. Heat rollups in a 350-degree oven until heated through, then top with the warm tomato sauce.
Finishing the dish
When ready to serve, place the platter of eggplant rolls into an oven at 350 degrees until the rollups are completely warmed through. Top with warm tomato sauce.
Brian Patterson in an instructor in the Professional Culinary Arts Program at L'Academie de Cuisine in Bethesda (www.lacademie.com).
