I use a gas grill. I know a lot of chefs like the traditional charcoal, but using it usually takes more time and it is messy. When grilling, it is usually a mad dash home from work, throw some ingredients together, and plop them on.
So, today is another day. After some errands (I'm in desperate need of a manicure) and a soccer game, I'm going to stop by and switch out the old canister for a new FULL one to grill tonight's dinner.
What am I cooking? Well, I was watching Barefoot Contessa and saw a wonderful grill veggie and bread recipe that had my mouth watering--Grilled Panzanella.
Here's Ina Garten's Recipe
- Good olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 2 tablespoons champagne vinegar
- Kosher salt and freshly ground black pepper
- 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
- 1 large ripe tomato, cut into 1-inch cubes
- 10 large basil leaves
- 3 tablespoons capers, drained
- 1 red onion, sliced into 1/4 inch rounds
- 1 red bell pepper, seeded and cut into 3 large pieces
- 1 yellow bell pepper, seeded and cut into 3 large pieces
- 1/2 small ficelle, cut into 1-inch thick slices
Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.