Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [205]
5. Coat with the prepared butter, drizzle with the lime juice, and serve.
Grilled Harvest Vegetables with Rosemary-Red Wine Sauce
Plumed with herbs and rouged by a syrup of red wine and honey, this mountain of grilled vegetables would not be out of place at a Renaissance banquet. As vegetable side dishes go, this one is truly opulent. Make it with any selection of vegetables you want, but keep the volume close to what is described in the recipe (about 2 gallons of raw ingredient) so that the proportion of sauce to vegetable stays roughly the same.
TIMING
Prep: About 15 minutes
Grill: 20 minutes
GRILL TOOLS AND EQUIPMENT
• Grill screen
• Long-handled tongs
• Long-handled spatula
* * *
THE GRILL
Gas:
Direct heat, medium (350° to 375°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
INGREDIENTS (MAKES 12 TO 14 SERVING)
Oil for coating grill screen
2 large onions, cut into ½-inch-thick slices
2 sweet potatoes or yams, peeled and each cut into 8 chunks
14 small, unpeeled round potatoes (red or gold), washed and dried
2 large leeks, trimmed of dark green leaves, halved lengthwise, and washed
4 parsnips, peeled and cut in half lengthwise
1 celery root (about 1 pound), ends trimmed, deeply peeled, and cut into ½-inch-thick slices
1 large butternut squash, stem end removed, quartered lengthwise, seeds and pulp scooped out
¼ cup olive oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 cups fruity red wine, such as Merlot, Shiraz, or Grenache
2 tablespoons fresh rosemary leaves
1 tablespoon honey
½ cup (1 stick) unsalted butter
Photo: Grilled Harvest Vegetables with Rosemary-Red Wine Sauce
DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill, and coat it with oil.
2. Toss the onions, sweet potatoes, round potatoes, leeks, parsnips, celery root, and butternut squash with the olive oil in a very large mixing bowl or roasting pan until evenly coated. Put the vegetables on the grill screen and grill until browned and tender on all sides, turning as needed. This will take about 10 minutes for onions and leeks; 15 minutes for sweet potatoes, round potatoes, parsnips, and celery root; and 20 minutes for butternut squash. Transfer the vegetables to a large bowl as they are done. If your grill has a temperature gauge, it should stay at around 375°F.
3. Cut the vegetables into large chunks, and toss with the salt and pepper.
4. Meanwhile, bring the wine and rosemary to a boil in a large skillet over medium-high heat. Boil until the wine reduces to one-third of its volume, about 1 cup. Reduce the heat to low and stir in the honey and butter until the butter melts. The sauce will be lightly thickened; if it is too watery, reduce more. Season to taste with the ½ teaspoon salt and the ¼ teaspoon pepper.
5. To serve, mound the vegetables on a serving platter and pour the sauce over the top.
Fire-Roasted New Potatoes with Sizzled Sage Leaves
Snobbery accounts for almost as many mediocre recipes as sloth. It is a cardinal rule of snobby gastronomy that fresh herbs are superior to dried, when in truth the boldest flavor comes from the use of both in tandem. Dried herbs take time to release their flavor, but when they do their strength can grow for an hour or more. Fresh herbs, on the other hand, explode with flavor as soon as they hit the heat, but they spend themselves quickly. All of which explains why dried sage is rubbed on these roasted potatoes before they go on the grill and fresh sage leaves are added in the last few minutes. At last, something new to be snobby about!
TIMING
Prep: 3 minutes
Grill: 23 minutes
GRILL TOOLS AND EQUIPMENT
• Large grill skillet or rimmed grill screen
• Long-handled spatula
GETTING CREATIVE
• Try this dish with a variety of colorful potatoes. Blue, yellow,