Posts Tagged With: Shallots

Grilled Vegetables: Shallots, Corn and Cherry Tomatoes

I love grilling fresh summer vegetables. One of my recent favorites is grilled shallots. Grilling brings out the sweetness in these normally mild, onion-like root vegetable. Grilled tomatoes and grilled corn are also two of my favorites vegetables on the barbie. Here, I tossed them all together.

Grilling tomatoes and shallots: First, peel the shallots and chop them in halves. Toss shallots and cherry tomatoes in olive oil and either dried herbs or sprigs of fresh herbs, such as oregano, thyme or rosemary. To grill them, we have a grill wok that is great for small vegetables. But if you don’t have one of those, you can use tin foil. Grill for a few minutes, until browning and juicy.

Grilled corn: Pull back the leaves (without cutting them off), tears out the strings, then soaks them for an hour in water. Then grill them straight on the grill. Grill them for about 15 minutes, turning it every few minutes.

For more information on grilling vegetables, check out this article on grilling techniques and for recipes, check out 20 ways to grill fruits and vegetables, both from Vegetarian Times.

Categories: Dinner, Easy, Sides | Tags: , , | Leave a comment

Baked Potatoes with Shallot Chutney

I got this recipe in the September 2012 issue of Vegetarian Times. They did a feature on shallots and I have already made this recipe twice. It’s easy and a fun way to eat potatoes.

Baked (Sweet) Potatoes

I’ve done this with both white potatoes and sweet potatoes. I almost always prefer sweet potatoes, and this was no exception!

  • 4-5 small to medium potatoes
  • 1 tablespoon olive oil
  • salt and pepper

Pre-heat the oven to 450. Wash and scrub the potatoes. Slice in them in half length-wise. Toss them in a bowl with oil, salt and pepper to taste. Lay them on a baking sheet with open side up. Bake for 20-25 minutes.

Shallot Chutney

This is the best part of the dish!

  • 1/2 pound shallots, chopped
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • large pinch red pepper flakes

Saute the shallots in oil or water for 10 minutes on medium heat. Remove from heat and stir in the vinegar, sugar, and red pepper flakes. Heat on low for about one minute.

Serve with the chutney topped on the potatoes. You can even use your fingers to eat it like a finger food!

Categories: Dinner, Sides | Tags: , , | Leave a comment

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