I was picking up salmon (not farm-raised, the horror!) and veggies for Greek salad (many times my go to lunch during the week at the office), and browsing the produce for something to go with the Spiced Salmon Kebabs in this month's BA (salmon painted with spiced olive oil, fresh oregano, sesame seeds, cumin and crushed red papper, interspersed with thin lemon slices on the skewers). I was going to just have some of the Greek salad but the lovely little green Thai eggplants caught my eye. Grilled, yes they will do! Ginger garlic oil brush/dressing. Then I saw the tiny baby cauliflowers, white and orange. Orange added to the mix in the cart. Now we're building toward a menage of grilled veggies with Ginger Garlic oil. Who will be the third? Baby beets. Could have gone with golden, but the red would contrast nicely. Sesame oil and a bit of pomegranate molasses in the oil because I made a serious ordering mistake tracking down pomegranate molasses and now have a lifetime supply. You could go with honey instead. Mangia!
6 Thai eggplants
5 or 6 baby beets
4 head baby cauliflower
2 Tbsp. chopped ginger
1 Tbsp. chopped garlic
1/4 cup peanut oil
1 Tbsp. sesame oil
1 Tsp. pomegranate molasses or honey
Cut off ends and slice Thai eggplants crosswise into three pieces. Clean and cut off root ends and tops from beets and cut in half crosswise. Cut off ends of cauliflower leaving bits of leaves if desired. Cut cauliflowers in half crosswise. Brush with oil, reserving most of the oil and ginger and garlic pieces. Grill until tender and annointed with lovely dark grill marks, turning once and brushing again with oil. Some people would recommend taking the peel off the beets but when they are this small, I don't bother. Transfer to bowl and toss with remaining oil. Salt to taste.
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