Thanksgiving, Grilled Veggies & Fall Colours

Colorful!

Veggies on the grill

Ah, Thanksgiving.  Canadian Thanksgiving, of course.  A holiday about bringing together family, friends and food… and of course, about being thankful for all of those things.  In my family, my parents still cook the turkey (and stuffing, and squash, and potatoes) but everyone contributes something to dinner.  This year, we took care of the vegetables.

So we grilled them.

It’s fall in Ontario and this dish has all the lovely colours of the turning leaves.  Being outside next to the barbeque meant enduring a bit of rain and the cooler temperatures, but it also meant that hubby and I stayed out of the bustling kitchen and that the oven and stovetop were free for other things.  This recipe was enough for about 12 adults.

Done like dinner!

On the table

Roughly chop (about 1” chunks):

  • 4 sweet peppers (red, orange & yellow)
  • 1 small green zucchini
  • 1 small yellow zucchini
  • ¼ of a red onion

Mix in a big bowl, and add:

  • ½ lb sliced mini portabella mushrooms
  • 1 pint of cherry tomatoes
  • ¼ cup olive oil (we used basil infused)
  • Freshly ground pepper to taste
  • Garlic or herbs as desired (we used about ¼ tsp powdered garlic and a pinch of salt)

Preheat grill to about 350F, and place the veggie mixture into a grill basket (this just fit into one basket) over direct heat.  We stirred it about every 5 minutes for the first 15 minutes, then more frequently for the last 5 minutes.  It took about 20 minutes to cook (but if you had less volume, it would take less time).

Simple & delicious.  Thankfully.

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Grilling off the grid…

Fear not, we haven’t fallen out of love with the barbeque — we’ve just been away for a few days.  Just far enough north that cell reception was patchy and internet was non-existent.  The last couple of days looked like this –>

A classic Ontario landscape

Welcome to the Canadian Shield: rocks, lakes +trees galore!

But, thankfully, we’ve never been all that far from a grill.  Over the past week or so, we’ve enjoyed steaks expertly grilled by my dad, some s’mores made with kids just learning to roast marshmallows, and a few juicy burgers made beside a lake after a marathon game of Monopoly.  It doesn’t get much better than that.

We couldn’t do any grilling over a campfire due to the recent drought and the resulting fire ban, but on our night to cook we used the barbeque at our friends’ cabin to cook up some tilapia fillets in foil.  We made pouches with 3 fillets each (barely overlapping) and seasoned the fish with salt & pepper, lemon juice, a few dabs of butter, and some minced garlic and onion before sealing up the foil pouches.  Grilled on high for about 20 minutes the fish turned out pretty well, and I think it would work with pretty much any solid white fish.

As with most meals, however, my favourite part was dessert: grilled pineapple slices served with Greek-style honey-flavoured yogurt.  We will most definitely be doing that again.  I’ve seen quite a few pineapple recipes that involve coating the pineapple with some sort of flavouring and I’m sure that would be delicious, too, but we just did straight pineapple sliced about 1cm (½“) thick.  The juices essentially caramelized all on their own.

Alas, it was a little dark by the time we finished and I only had my phone to take photos with so you’ll have to take our word for it that it worked!

It got a little bit dark....

Barbeque by night… this is the pineapple.