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Recipe Detail Page
BBQ Grilled Cheese
Summer 2005
Match this with the grilled vegetables and you have a vegetarian barbecue. The choice of cheese is up to you. I like the tang of an aged cheese, but you could use a mild, creamy goat's cheese if you prefer.
Serves 6
¼ cup (50 mL) olive oil
2 to 3 sprigs fresh rosemary
6 slices Country-style bread
6 slices cheese - aged cheddar, sheep's milk or Parmesan
1. Place the olive oil in a Pyrex measuring cup with the rosemary. Microwave on high for 30 to 40 seconds or until the oil is warm. (You can also do this in a small saucepan.) Leave to cool and then remove the rosemary.
2. Heat the grill to high. Brush 1 side of the bread with the flavoured oil. Place on the grill, oiled side down, and toast. While the bread slices are toasting, brush the top side of the bread with the more oil.
3. When the bottom side of the bread is toasted, turn the slices and top with the cheese. Lower the heat to medium, cover the grill. Cook for 3 to 5 minutes or until the cheese softens.
Serves 6
Grilled Vegetables with Mushroom Vinaigrette
½ oz (15 g) dried mushrooms
2 tbsp (25 mL) and 1/3 cup (75 mL) olive oil
2 cloves garlic, peeled and chopped
1 tbsp (15 mL) sherry vinegar
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) fresh thyme leaves
Kosher salt and freshly ground pepper
2 medium zucchini, sliced ¼-inch (5-mm) thick
2 Japanese eggplants, sliced ¼-sinch (5-mm) thick
1 red onion, cut into wedges with the root
4 medium portobello mushrooms, stems removed
Extra-virgin olive oil
1 red pepper
1. Place the dried mushrooms in a small bowl and pour over ½ cup (125 mL) boiling water. Let stand for 30 minutes. Remove the mushrooms and squeeze out the excess liquid. Carefully strain the liquid through a fine sieve and set aside.
2. Finely chop the squeezed mushrooms. In a frying pan, heat 2 tbsp (25 mL) olive oil. Add the mushrooms and garlic and cook gently, stirring, until the garlic just begins to colour. Pour in the strained mushroom soaking liquid and stir to deglaze the pan.
3. Pour the contents of the frying pan into a food processor. Process until blended. Add the 2 vinegars and ¼ cup (50 mL) water and blend again. With the motor running, add the remaining 1/3 cup (75 mL) olive oil. Stir in the thyme leaves and season well with salt and pepper. You will have about 1 cup (250 mL) dressing.
4. Place the zucchini and eggplant slices on a grill or cooling rack over the sink. Sprinkle with kosher salt and leave to drain 15 minutes. Turn and sprinkle again with the kosher salt and leave another 15 minutes. Rinse the zucchini and eggplant and then pat dry.
5. Preheat the grill to high and oil well. Brush the zucchini and eggplant slices, red onion wedges and mushrooms lightly with olive oil. Grill until soft and cooked, about 5-9 minutes. Grill the pepper until it is well blackened on all sides. Place all the cooked vegetables except the pepper on a serving platter. Put the pepper in a small bowl and cover with plastic wrap. Leave until cool, then peel and seed the pepper and cut into pieces, add them to the serving platter. Serve the vegetables with the mushroom vinaigrette.
Tip
Grilling vegetables is easier with a vegetable grate. This perforated metal plate sits on top of the grill and prevents any of the smaller pieces from falling through.
Serves 4 to 6
