Recipes tagged with « Grilled Vegetables »
Papillote Trio Onions
A blend of three onion types slow-cooked in foil on a grill until tender and caramelized. The mix of white, red, and cipollini onions brings contrasting sweetness and sharpness. Olive oil and sherry vinegar replace the balsamic for brightness and depth. Cook over low heat to coax out natural sugars, sealing aromas inside the foil pouch. Salt and pepper balance. A rustic vegan side or starter. Easy technique but precise heat control necessary. Foil must be tightly sealed or juices escape and dryness sets in. Watch for softened texture and fragrance breaking through foil folds before pulling off heat.
Lobster Asparagus Salad
A vibrant mix of grilled asparagus and mushrooms paired with roasted tomatoes and baby potatoes. Lobster meat folded in, dressed with a tangy lemon Dijon mayonnaise enriched with fresh herbs. Simple techniques highlight seasonal flavors through roasting and grilling for optimal texture contrast. Adjust veggies per availability, swap mushrooms for shiitakes or cremini. Dressing vibrant, acid balanced, perfect for seafood. Focus on tactile doneness — crispy yet tender veggies, lobster warm but not overcooked.