Summery Marinated Vegetables – The New York Times


Hetty McKinnon’s new charred eggplant recipe is such a superb blueprint for summery cooking: Grill a vegetable that’s in season, then, whereas it’s nonetheless heat, let it absorb one thing scrumptious. Repeat.

Right here, the eggplant is sliced and browned in a grill pan till it’s good and delicate, then coated in a dressing constructed from herbs, garlic, chile flakes and the infused olive oil left after frying some salt-packed capers. When it’s time to eat, you high it with delicate, runny burrata and people crisp fried capers.

For extra marinated greens, check out this Ali Slagle recipe, which will probably be significantly scrumptious when you prepare dinner over charcoal and use a mixture of whichever summer season greens you might have readily available. Okra and eggplant work significantly nicely on the grill, however zucchini, inexperienced beans, fennel and asparagus are additionally nice, as are hardier lettuces like radicchio.

Grilled, marinated greens are such a pleasure this time of 12 months, significantly when you make a bit greater than you want! The following day, you possibly can have the leftovers in pita bread, use them to start out a grain bowl, or combine them with extra herbs, fried bread and greens to construct a considerable leafy salad.

Uncooked greens get pleasure from a soak, too. These marinated cherry tomatoes with olives and purple wine vinegar — a part of a really quick Caprese-like recipe from David Tanis — are great spooned over slices of mozzarella, however they shouldn’t be restricted to simply that. They’d be so good on a slab of crisp, fried tofu, tossed with some tender white beans or piled on a thick piece of toast.

All three recipes are perfect for taking on to somebody’s home for a potluck, or packing up for a picnic — they journey nicely and style simply pretty much as good heat, or at room temperature, as they do chilled.


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