Dinner Date: Mixed Veggie Grill with Rosada from Lodi Winery
Jun 01, 2015 11:48AM ● Published by Style
Cookbook and recipe photos by Angie Mosier
MIXED VEGGIE GRILL
FLAVORIZE by Ray “Dr. BBQ” Lampe; photographs by Angie Mosier
(Chronicle Books, 2015, $22.95)
- 2 medium yellow squash
- 2 medium zucchini
- Sesame-Ginger Marinade (recipe follows)
- 1 large red bell pepper
- 2 thick slices red onion
- 3 garlic cloves, crushed
- 1 tbsp. minced fresh tarragon
- Morton’s Kosher Salt
- 1 tsp. black pepper
- 1/4 cup shaved Parmesan cheese
Split the squash and zucchini lengthwise and place them in a large heavy-duty zip-top bag. Add three-fourths of the marinade and seal the bag, squeezing out as much air as possible. Move the veggies around within the bag so they are well coated with the marinade. Refrigerate them for at least 2 hours, and up to 8, occasionally moving the veggies around within the bag to make sure they remain well coated.
Prepare an outdoor grill to cook direct over medium-high heat. Grill the bell pepper until charred on all sides. Place in a small paper bag and set it aside to rest. Take the squash and zucchini from the marinade and place them on the grill cut-side down. Reserve the marinade. Add the slices of onion to the grill. Cook everything for 3-4 minutes, until it is golden brown on the bottom. Flip over the squash, zucchini, and onion and cook them for another 3-4 minutes, until they are golden brown on the bottom and just tender. Remove everything to a cutting board. As soon as it’s cool enough to handle, cut the squash and zucchini into bite-size pieces. Chop the onion. Peel the charred skin from the bell pepper. Core, seed, and cut it into 1-by-1/4-inch strips.
In a large bowl, combine the squash, zucchini, onion, bell pepper, garlic, tarragon, 1 teaspoon of salt, pepper, and the reserved marinade. Toss it all well to mix. Taste for salt and add more if necessary. Transfer the mixture to a shallow serving bowl and top it with the Parmesan before serving. Serves 6.
- 1/2 cup sesame oil
- 1/3 cup agave nectar
- 1/4 cup olive oil
- 1/4 cup finely minced fresh ginger
- 1/4 cup rice vinegar
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- Juice of 1/2 lime
- 4 garlic cloves, crushed
- 1 tsp. Morton’s Kosher Salt
- 1/2 tsp. white pepper
In a medium bowl, combine the sesame oil, agave nectar, olive oil, ginger, vinegar, fish sauce, soy sauce, lime juice, garlic, salt and pepper. Whisk vigorously until they are well blended. This may be made up to 12 hours ahead and kept covered in the refrigerator.
2014 Bokisch Vineyards Rosado
Bokisch Vineyards is a boutique, family-owned and sustainably farmed winery in Lodi. Since 2000, owners Markus and Liz Bokisch have been producing handcrafted, award-winning Spanish varietals; dedicated to sustainable farming, they also manage 1,000 acres of wine grapes that are 100-percent certified green as part of the “Lodi Rules for Sustainable Winegrowing Practices.”
The 2014 Bokisch Vineyards Rosada is a zesty, tingly and mouth-watering dry, Spanish-style Rosé. Composed from Garnacha (95 percent) and Graciano (5 percent) grapes and aged for six months in 100-percent stainless steel tanks, it boasts complex aromas of guava, strawberry and rhubarb pie. Flavors of raspberry, cranberry and pink lemonade make it refreshingly crisp and easy to drink. At $16 a bottle and 12.5-percent alcohol-by-volume, it’s a perfect wine to bring to your next summer barbecue; and pairs especially well with this month’s Mixed Veggie Grill.
—Richard Righton, Owner, 36 Handles Pub & Eatery