Sunday, June 2, 2013

Grillin' again (Followup from last week's blog entry further down)

Sunday, 2 June Grilled Vegetables
This week, I thought I'd show you a couple of similar vegetables to last week's grilling. The orange carrots and red beets are the main difference this week.


What's the same as last week?

Today, I grilled red potatoes, zucchini and added some Japanese eggplant, all from the farmers market at Sunrise Mall in Citrus Heights, CA. I quartered the cleaned red peppers and cut the zucchini and eggplant in half length-wise and then once across the middle. So I ended up with four grillable pieces per veggie.

Like last week, I put the cleaned and quartered red pepper, zuchini and eggplant in a large zip-lock bag with equal amounts of olive oil and Italian dressing.

The red potatoes were cleaned, but NOT peeled, and halved. I put them on the grill first because they take longer to cook, as I explained last week. I like to put the on the grill cut-side up first. I spray them with a little  olive oil spray and sprinkle with garlic powder/pepper mix. That's all the seasoning for the potatoes.

What's different this week?

The eggplant is new this week, but so much like zucchini insofar as preparation and cooking time is concerned I will not go into its cooking other than to say, eggplant will soak up the olive oil/Italian dressing more than the other veggies. I did peel the eggplant with a potato peeler.

This week, I used red beets instead of golden beets and orange carrots instead of purple carrots. I again peeled and steamed the carrots and peeled and boiled the beets earlier in the day. I put them in the fridge until I was ready to grill them.

After putting the peppers, zucchini and eggplant on the grill, I put the carrots into the zip-lock bag to coat with the remaining olive oil/dressing mixture. After the carrots went on the grill, I put the beets in the bag to coat. Then the beets went on the grill.

I've put some photos side-by-side so you can see the difference.


 
    Red beets on the grill today and golden beets on the grill last week

 
    Grilled Red beets served today and golden beets served last week

   Orange carrots on the grill today and purple carrots on the grill last week


    Grilled orange carrots this week and grilled purple carrots last week

I was unable to find long thin orange carrots at the Sunrise Mall farmers market Saturday morning, so I headed over to 'Sprouts' in Citrus Town Center at Greenback and Sunrise to check out their organic veggies. I found the organic orange carrots for .99 per pound. Whether orange or purple, both types of carrots grill well and taste delicious. 

I found the red beets at the Sunrise Mall farmers market. I got a few more beets this week than last week, but they'll get eaten all week, along with the other leftovers. Tomorrow night, I'll make a veggie burrito with all the leftovers, and maybe make one to take to work the next day.