I am a huge fan of roasted vegetables, but at this time of year, it is still too hot to crank up the oven. However, the grill, which is doing overtime these days, is a perfect alternative. Having procured some beautiful carrots and a nice head of cabbage from the market, I was determined to make good use of them with our grilled chicken. And I did–despite the disparaging remarks from the teens in the crew carpool when I replied to their daily question, “What’s for dinner?”. Their responses ranged from skeptical to downright horrified, but I ignored them.
Here’s what I did: I removed the green stems from the carrots, washed them–but didn’t peel them, which seems to be the new trend. I put them in a ziploc bag with a healthy slosh of red wine vinegar, salt, pepper and garlic. Left ‘em there for a few hours.
About 30 minutest before dinner, I heated the grill, cut the cabbage into large hunks, pulled them apart, put the leaves into foil packets, doused them with olive oil, salt and pepper, closed the packets. For a 1/2 head I used two foil packets. If they are over full they won’t cook properly.
I put the the cabbage packets onto the grill, and carrots directly onto the grill. I closed the top, let the carrots char a bit, rthen rolled them around to get a uniform sear. Then I moved them off direct heat and let them roast. Meanwhile, I opened the cabbage packets, gave the leaves a stir, reclosed them, and kept a cursory eye on them while the chicken grilled nearby.
The result: delicious, unique side dishes, no hot kitchen, and best of all, teens who admitted that I’d been right and they’d been wrong. Thank you veggies!