Preview: Grilled Vegetables Olivada
by Dawn T in Rouxbe Videos
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Preview: Grilled Vegetables Olivadaby Dawn T in Rouxbe Videos Delicious grilled vegetables are tossed in a healthy mixture of capers, olives, red wine vinegar and extra-virgin olive oil.
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Step 1: Making the Vinaigrette
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To prepare your mise en place, finely mince the garlic, roughly chop the capers and place both into a bowl. Next, pit and coarsely chop the olives. Add the sugar, chili flakes, red wine vinegar and extra-virgin olive oil and mix to combine. Set aside while you prepare the vegetables.
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Step 2: Preparing the Vegetables
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To prepare the vegetables, cut the cauliflower into large pieces (about 1.5 to 2-inches) Then trim the broccoli and cut about the same size as the cauliflower. Cut the onion into wedges, trying to keep the core in tact. Snap off the woody ends of the asparagus and trim, if needed. Cut the peppers in half, and remove the ribs and seeds. Then slice into wedges and set everything aside.
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Step 3: Grilling the Vegetables
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To grill the vegetables, preheat your grill to medium-high. Once hot, add the vegetables in a single layer. When grilling vegetables, we prefer not to use any oil, until after they’re grilled, as the oil can cause flare ups, which can blacken your vegetables and make them bitter. Turn the vegetables over once they start to turn golden brown, which should only take a couple of minutes, per side. It’s best to check them often though, as they will continue to cook even after they come off the heat. You may need to cook the vegetables in a few batches. If the asparagus tips are cooking faster, rotate them to a cooler side of the grill. The vegetables should still be a bit crunchy when done. Now, transfer to a platter and set aside. |
Step 4: Finishing the Dish
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To finish the dish, cut the asparagus on the bias into thirds. Then place the cauliflower and broccoli into a large bowl and gently toss with some of the olive mixture. Keep layering and mixing the vegetables, leaving the most delicate ones to the end. Once done, transfer to a bowl and serve. |
Notes
In this video, the vegetables were cooked on an inside grill; however this works just as well on an outdoor barbecue.
Comments
The hardest thing for me about cooking is checking for doneness. I think you have covered the issue very well for pasta, meat, and fish in your other videos. I liked especially the picture were you had raw, done, and overdone bits of pasta side by side.
Hearing the words "until golden brown" or "until a bit crunchy" makes me wanna cry hopelessly. The grilling part left me hoping for more in depth instructions on checking for doneness.
The part that is hard about telling people when vegetables are done is that many people like there vegetables cooked differently...some like a little more crunch while others may like them completely soft all the way through.
Also times will depend on how thick the vegetables were cut and how high the heat was etc.
For more information, you may want to watch the lesson on "How to Cook Vegetables in Water. Even though it is about cooking vegetables in water the lesson goes provides some good info about what to look for when checking vegetables for doneness (in particular topic 4).
Hope this helps - cheers!
The link you provided was exactly what I had been looking for especially for broccoli and carrots.
While watching the "Cooking Vegetables" video I noticed also that I have been boiling my potatoes (in turbulent water) instead of simmering.
Thank you for pointing me in the right direction.
FYI - about the potatoes...you can also steam them. This is my now my favorite way to cook potatoes as they never become waterlogged. Cheers!