In Our Summer 2019 Issue
LETTER FROM THE PUBLISHER
In this issue, we recognize the 2019 winners of the Bill Duesing Organic Living on the Earth award. The award is given in Bill’s memory and in honor of the principles for ...
Summer is synonymous with our state’s freshly harvested vegetables, and this recipe draws from among the best the season brings us. The spectrum of colors along with both sweet and smoky flavors makes it a perfect side to grilled chicken or pork tenderloin. Alternatively, pair it with an aromatic basmati rice and let the vegetables grab the spotlight entirely for themselves.
Ingredients
SERVINGS: 4 Serving(s)
- 3 zucchini (about 7 inches, each), cut lengthwise in ribbons
- 3 each red, yellow, and orange miniature sweet peppers, cut in half and seeded
- 3 jalapeño peppers, cut in half and seeded
- 1 medium red onion, quartered
- 1 small ear summer sweet corn on the cob
- ½ avocado
- 1 kiwi, peeled, cut in half, and sliced
- Small handful of petite tomatoes, halved
- 2 ounces goat cheese
- Cilantro sprigs (for garnish)
Vinaigrette
- ½ cup olive oil
- ¼ cup fresh lime juice (about 1 lime)
- 1 tablespoon pulverized chipotles in adobo sauce
- 2 teaspoons honey
- 1 sprig cilantro, finely chopped
- Salt and pepper, to taste
Instructions
Using a whisk, combine all vinaigrette ingredients in a small mixing bowl. Set aside while preparing vegetables.
Prepare corn for grilling by removing both the husk and silk and soaking the cob in water for 15-30 minutes. Cut zucchini, peppers, and onion and brush lightly with cooking oil. Brush barbeque racks with cooking oil (or use a cooking spray), then turn to high heat.
Once racks are hot, lay zucchini, peppers, and onion out on them and grill lightly; for the zucchini and peppers, 2-3 minutes per side; onion 4-5 minutes per side; rotate corn ¼ turn every few minutes until done (~10 minutes total). Vegetables are ready once grill marks are clearly visible on all sides – let these be your guide. As vegetables are done, remove to a plate.
Shave grilled corn kernels from the cob. Thinly slice jalapeño and other peppers. Arrange grilled vegetables and corn kernels on a platter with tomatoes, kiwi, and goat cheese. This dish may be made ahead, covered and held an hour or so at room temperature or longer in the refrigerator. When ready to serve, garnish with avocado and sprigs of cilantro, then drizzle with dressing.
More from our Summer issue!
