Try mushrooms instead of meat

May 08, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

Grilling is often a misunderstood art form. People often think of Dad in the backyard grilling up hot dogs and hamburgers till they are charcoal black and tasteless. This recipe takes the grill and elevates it to the level of high accord and really works well for carnivores and vegetarians alike.

The secret to great grilling is to fire up the grill, get it nice and hot and then turn it the temperature you desire. Leaving it smoking hot will cook the outside and leave the inside cold, or char the outside and ruin the flavor through out the vegetable. If you wish to char the vegetable and then peel the skin, such as in a pepper, that is acceptable but leaving the burned skin imparts a harsh flavor into an otherwise sweet tasting vegetable.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.


Grilled vegetable sandwich

2 grilled portabella mushrooms
4 slices grilled zucchini
4 slices grilled yellow summer squash
6-inch French baguette
1 small shallot, peeled and sliced
2 ounces shredded Wisconsin-aged sharp provolone
2 tablespoons olive tapenade

Marinate vegetables in Italian dressing for at least three hours before grilling on flat grill. These vegetables can be grilled ahead of time and held in cold storage until needed. Grill for about 3 to 4 minutes per side depending upon thickness, vegetables should be tender but not mushy.

Arrange vegetables on bottom side of the baguette, add in sliced shallot and top with shredded provolone cheese. Spread tapenade over the cheese and then finish with top of baguette.

Place into a panini press to be grilled if so desired.

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