Harvest Season on the Grill

 

With gardens and farmer’s markets bursting with fall harvests of peppers and zucchini, here are two new ways to enjoy them on the barbecue.  Do not despair, meat-lovers:  these are good on their own or as a side dish with your favourite protein. 

Quinoa and Vegetable Stuffed Bell Peppers

It was such a treat to find our cottage garden laden with fire-engine-red peppers.  Ours were not bell peppers so we didn’t make them upright but rather as “boats”. 

8 bell peppers

1 cup quinoa

2 cups chicken stock

olive oil

1 medium onion, sliced

3 cloves garlic, minced

2 small zucchini, medium diced

1 medium tomato, medium diced

4 cups swiss chard (roughly a handful-sized bunch)

1 bayleaf

1 sprig thyme

1 teaspoon paprika

1 teaspoon oregano

4-5 drops of hot sauce or a dash of red chili flakes

1 teaspoon orange zest

½ cup feta, small diced

¼ cup fresh parsley or cilantro, chopped

S+P to taste

Cut the tops off of the peppers leaving the stem on. Remove seeds and membranes. Set prepared peppers aside in a casserole dish.

For the Quinoa:
Heat an empty medium saucepan on medium-high heat. Rinse quinoa in a sieve strainer under running water. Strain out as much water as possible before adding the quinoa to the hot pot (you should hear a sizzle). Toast the quinoa until it is no longer wet before adding the chicken stock. Let it come to a boil and turn down the heat to a low simmer. Cover and cook for 15-20 minutes. Fluff with a fork and let stand.

For the Filling:

In a large pan (enough to fit quinoa and vegetables), heat enough olive oil to cover the bottom of the pan on medium heat. Saute onions, garlic, zucchini, tomatoes, swiss chard. Add herbs and seasonings. Cook until tender, around 15 minutes. Incorporate the cooked quinoa and finish with orange zest and feta. Salt and pepper to taste. Add fresh parsley or cilantro.

Peppers:

With a spoon, fill the peppers with the quinoa filling. Cover the peppers with the tops and cook on the top shelf of the barbecue for 30 minutes with the outside burners on low. Serve!

We developed this fritter recipe to make use of a new stainless griddle or “grilling steel” accessory.  It held the heat very nicely and because of the ultra smooth surface there was no worry about food sticking.

Gluten Free Corn and Zucchini Fritters

2 cups sweet corn

1 ½  cup grated zucchini, using the largest holes on a grater

1 jalapeño, minced

1/3 cup thinly sliced green onions, white and green parts

1 clove garlic, minced

2 tablespoons basil pesto

¼ c chopped cilantro

1 teaspoon kosher salt

½ cup grated cheddar cheese

3 large eggs, beaten

1  cup gluten free flour

3 tablespoons extra-virgin olive oil

Slice the corn kernels from the cobs using a sharp knife and place in a large mixing bowl.  Add the zucchini, jalapeño, green onions, garlic, pesto, cilantro, salt, and cheese. Toss well with a large spoon or your hands.

In a small bowl, stir together the beaten eggs and gluten free flour. Add this very thick mixture to the vegetables and combine thoroughly using a spoon or your hands. 

Let it all relax in the bowl at room temperature for at least 20 minutes so that the egg is absorbed by the flour and the zucchini releases some of its moisture.

Meanwhile, place the grilling steel on the grates of your barbecue and preheat on MEDIUM. Brush 1-2 tablespoons olive oil over the surface.  Working in batches, drop about ¼ cup of batter onto the hot surface. Space the fritters about 1 inch apart.

Allow to cook about 5 minutes until the bottom edges just begin to turn brown. Using a flat spatula, flip them over. Cook for another 4 - 5 minutes. The fritters should be lightly browned on both sides.  Move them up to the top rack to stay warm while you repeat with the remaining batter.  Serve with Avocado Cream.

Avocado Cream

1 ripe avocado

2 cloves garlic, minced

small handful cilantro

2 tablespoons fresh lime juice

1 teaspoon kosher salt

few dashes chipotle hot sauce

½ cup mayonnaise

Whir together all of the ingredients in a blender until smooth.