Wood-Roasted Vegetables
Ingredients
-
Olive oil -- 2 Tbsp.
-
Swiss chard stems, minced (from 1 bunch) -- 1 cup
-
Garlic, minced -- 1 Tbsp.
-
Shallot, minced -- 1 Tbsp.
-
Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is -- 1-1/2 Tbsp.
-
White wine, chardonnay -- 1/4 cup
-
Wheat berries, cooked -- 1-1/2 cup
-
Swiss chard leaves, 3/4” dice (from 1 bunch) -- 3 cups
-
Eggplant, quartered, 1/2” oblique cut -- 2 lb.
-
Red onions, quartered, ½” slices -- 2 cups
-
Radishes, halved -- 1 cup
-
Celery, 1/2” bias -- 2 cups
-
Cherry tomatoes, whole -- 1 pt.
-
Jalapeños, 1/4” slices -- 1/2 cup
-
Olive oil -- 1 Tbsp.
-
Fresh herbs for garnish, as desired
Preparation
-
1Preheat a wood grill (or wood oven), preferably with cherry wood chunks. Bring to a temperature of about 500-600°F.
-
2In a sauté pan over medium heat, add oil, chard stems, garlic, and shallot; sweat for 3 to 5 minutes until aromatic but not browning.
-
3Add vegetable reduction, then deglaze with white wine and reduce au sec, or until almost dry.
-
4Add wheat berries and chard leaves. Stir to combine, cook for 2 minutes. Transfer to a sheet pan and cool.
-
5In a mixing bowl mix eggplant, red onion, radishes, celery, tomatoes, and jalapeño together with oil; add salt and pepper to taste. Transfer to a large sizzle platter, place on the grill, and cook until vegetables are caramelized and al dente, about 4 to 8 minutes.
-
6Remove vegetables and chill. Mix the roasted vegetables and the wheat berry mixture together and serve chilled, garnished with fresh herbs as desired.
-
7Mix the roasted vegetables and the wheat berry mixture together and serve chilled, garnished with fresh herbs as desired.
Serving Suggestions/Variations
Serve with a creamy buttermilk-ricotta and fresh herb dressing.
Components
