Turn the grill on high – add some market-fresh veggies and your new favorite side dish or summer salad awaits!
- 2 cups sugar snap peas, about 3/4 pound, strung, cleaned & dried
- 1 ½ cups radishes, try breakfast radishes, cleaned, halved, stems trimmed
- 2 teaspoons garlic oil (2 t. neutral oil with 1/2 t. grated garlic)
- ¼ teaspoon sea salt
- ¼ teaspoon pink peppercorns, ground
- 1 recipe Yogurt-Tahini Dressing, see recipe
String sugar snap peas, wash and dry. Trim radish tops to 1 1/2 inches. Cut radishes in half horizontally, swoosh around in cool water to remove any soil from the tops – dry well. Toss veggies with garlic oil, sea salt and pink pepper in a bowl.
Heat a grill to high. Place a grill basket over the grates to heat. Ready to grill at 400 degrees.
Pour veggies into basket in a single layer. Cover grill. Take a peek in 3 minutes – veggies should have started to blister and caramelize.
Give a big stir or shake, close the grill again. Check in 2 minutes. If the grill was hot, your veggies will be done.
Ultimately they should be colored, yet still tender-crisp and bright in color. Remove to a clean bowl.
Serve warm, room temperature or chilled.
I love a drizzle of Yogurt-Tahini Sauce on top.
For a lovely main course salad: Steam one pound of the best quality shrimp in its shells . I love fresh Florida pink shrimp. Devein, clean and dry –
add to the vegetables and drizzle on the dressing.
Garnish with fresh herbs, edible flowers and thinly sliced scallions.
Add smoking chips to a gas grill:
Place 3/4 cups of smoking chips* in a pyrex bowl. Add boiling water to cover, let stand at least 30 minutes. Drain water, add the chips to a large sheet of aluminum foil 12″ x 8″. Roll into a cylinder, crimp edges. Poke holes all over with a small sharp knife or skewer. Place the packet under the grates on top of the briquettes. Heat grill – the chips will start to smolder and let off some smoke in about 15 minutes. Imparts a lovely smokey-essence.
* your choice of wood, smoking chips are roughly 1″ long, 1/2″ wide… try Mesquite.
Pasta salad: Cook 1/2 pound of rice penne (gluten-free) until done. Drain and add to a large bowl. Add a few tablespoons of Yogurt-Tahini Sauce and toss. Will grab the flavors of the dressing best when pasta is warm. Toss in the grilled vegetables, and poached shrimp (if using.)
This recipe can not be reproduced without the permission of its author, Karen Sheer
4 – 6 Servings