With spring arriving here in sunny Los Angeles, it's almost criminal to cook indoors. Show your grill a little love tonight with these three dish ideas. Each makes for a perfectly robust side or light main course using only a handful of ingredients.
Grilled romaine with walnuts, Parmesan and anchovy dressing: Grilled tender hearts of romaine are tossed with a fresh anchovy dressing, toasted walnuts and shaved Parmesan for a salad, or light dinner, that is ready in only 30 minutes.
Grilled eggplant with anchovies, garlic and rosemary: Stud thick wedges of eggplant with bits of garlic, anchovy and rosemary. The aromatic flavors work wonderfully with the eggplant, the wedges grilling up like thick steaks.
Green beans with pickled shallots: Green beans are quickly softened over the grill, then the lightly charred beans are dressed with olive oil, salt and tangy quick-pickled shallots. You can pickle the shallots ahead of time so they're ready to go when needed. You can find the recipe below.
GREEN BEANS WITH PICKLED SHALLOTS
Total time: 10 minutes, plus 1 hour standing time for shallots | Serves 4 to 6
2 shallots, thinly sliced
3 tablespoons red wine vinegar
1 pound fresh green beans
1/4 cup olive oil, divided
1/2 teaspoon kosher salt
1 teaspoon grated lemon peel
1. In a small bowl, combine the shallots and the vinegar and set aside for 1 hour.
2. Toss the green beans with 2 tablespoons of the olive oil and sprinkle with salt. Grill over high heat until browned on both sides, about 8 to 10 minutes on an outdoor grill on the grill surface or in a grill basket.
3. Toss the grilled green beans with the lemon zest and arrange on a platter. Season with additional salt and pepper to taste.
4. Spoon the pickled shallots over the beans. Drizzle with the remaining 2 tablespoons of olive oil.
Each of 6 servings: 103 calories; 1 gram protein; 5 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 98 mg. sodium.
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