Roasted or Grilled Corn and Other Veggies Medley - WRIC Richmond News and Weather -

Roasted or Grilled Corn and Other Veggies Medley

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  • Jan's Recipes

  • Wednesday, June 12 2013 11:17 PM EDT2013-06-13 03:17:13 GMT
    FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2
    FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2

  • Wednesday, June 12 2013 11:14 PM EDT2013-06-13 03:14:08 GMT
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground

  • Wednesday, June 12 2013 11:11 PM EDT2013-06-13 03:11:50 GMT
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
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ROASTED OR GRILLED CORN AND  OTHER VEGGIES MEDLEY
4 to 6 servings

 

  • 3 medium ears fresh corn (see note)

  • 16 whole cherry (very small) or grape (very, very small) tomatoes

  • About 12 whole small mushrooms (if mushrooms are large, cut each in half)

  • 3 to 4 garlic cloves, peeled and each cut in quarters (optional)

  • 1 each small to medium zucchini and yellow squash, thickly sliced or coarsely diced
  • 1 small to medium sweet onion (Vidalia or other sweet variety), peeled, cut vertically into wedges and then separated into individual pieces or very coarsely chopped, or 6 green onions, thickly sliced diagonally (include some green tops)
  • ½ each medium green and sweet red pepper, cored, seeds removed, and cut into thin strips (julienne) or very coarsely chopped

  • About 3 to 4 tablespoons extra virgin olive oil (optional)

  • Salt or seasoned salt and freshly ground black pepper or seasoned pepper to taste

  • Sprigs of parsley or cilantro as desired for garnish

 

Prepare corn for roasting or grilling.  Choose young fresh corn ears. Remove husks and silks; cut corn from the cobs.  Discard cobs. 

To roast vegetables, spread corn, tomatoes, mushrooms, garlic pieces, if used, zucchini, yellow squash, onion pieces or green onion pieces, sweet pepper pieces evenly in one layer over the bottom of a 13 x 9 x 2-inch or 15 x 10 x 1-inch baking pan lightly coated with cooking oil (extra virgin olive oil or corn, canola, or safflower oil).  Evenly drizzle extra virgin olive oil over vegetables.  Bake in                                             a preheated very hot oven (450 degrees F.) for 15 to 20 minutes or until just fork tender. Season vegetables with salt or seasoned salt and pepper or seasoned pepper just before serving.   Do not overcook; vegetables should not be mushy.  Garnish each serving with a sprig of parsley or cilantro. 

To grill vegetables, spread vegetables in one layer on a sheet of heavy-duty aluminum foil.

Arrange vegetables on aluminum foil on a grill rack set at the highest level in the firebox of a charcoal or gas grill over slow charcoal coals (very ash gray and glowing) or at the lowest setting of a gas grill.  Evenly drizzle olive oil over vegetables.  Close cover (or if cover is unavailable, loosely cover grill with heavy-duty aluminum foil) and grill for about 7 to 10 minutes; stir vegetables, turning them over, and continue grilling about 7 to 10 minutes or until vegetables are fork tender.  Be careful not to burn vegetables.  Season as previously directed.  Serve as previously directed. 

Sauté Method: In a large heavy skillet, heat 1 to 2 tablespoon(s) extra virgin olive oil over moderate heat; add vegetables and sauté, stirring frequently, until tender, but not mushy.  Season and garnish as previously directed. 

Note: May use thawed frozen or drained canned whole-kernel corn, if desired.  Roasting or grilling time may be reduced.

Variation: Omit cherry or grape tomatoes; add ½ cup coarsely chopped sun-dried tomatoes to vegetable medley just before serving