Grill, Interrupted

The first time I’ve ever actually grilled was this past summer… in France… for fifty kids. It’s needless to say, but it was definitely an eye-opening experience. Just from grilling countless pork chops and sausages I learned so many basics about grilling. I try not to eat much meat out of the cholesterol-phobia that my parents have instilled within me (my dad’s side of the family is rife with heart disease, diabetes, high cholesterol, high blood pressure, colon cancer – basically all things that can be avoided or at least kept under control with diet).

However, I’ve found myself wanting to grill more lately and in need of getting a grill pan. Living the grad student lifestyle hasn’t yet afforded me a grill, but I can get a close approximation with a grill pan.

Aside from that, I think it’s hard to beat high temperature oven roasting. At the beginning of my break, I roasted some leftover-from-Halloween roasting pumpkins to make some delicious puree now sitting in my freezer awaiting transformation into either pumpkin soup or perhaps a pumpkin and sage ravioli… but then again it’s hard to beat good pumpkin scones. Oh, the possibilities…



I also made this delicious salad from roasted vegetables last year. I don’t think I fully posted about it but, basically, after coating the veggies with olive oil and seasoning with salt and pepper, I roasted two eggplants, some red and green bell peppers, carrots, and onion. After it all cooled down, I sliced the larger veggies into similar-sized chunks and threw it all together with a little feta cheese. The only problem was the work put into the meal with the outcome of the food, in terms of quantity – it basically made three entrée-sized portions but took about 2 or 3 intense hours of careful roasting, seasoning, and preparing vegetables. You can’t beat a veggie salad in terms of health, though.



The other staple veggie I love roasting is the brussel sprout. Growing up I loved every green vegetable I ate, from asparagus to spinach to the tiny-cabbages that are brussel sprouts. When it comes to a quick side item, I always default to roasted brussel sprouts, onions, carrots, and potatoes. It’s a quick chop, season, and roast side dish that always has great results – something about the caramelized outer leaves and the tender center just brings out the best flavor from this humble little garden vegetable.

More thoughts, and more roasting, to come…