Thursday, July 28, 2011

Grilled Vegetable Quesadillas with Black Bean & Corn Salad

The first bounty of summer in NJ always seems to be the "three sisters" in the form of summer squash,  green beans and corn. I like them in many different combinations (See the recipe for Orichette with green beans, corn and Jalapeno). Here, the squash is grilled and the corn appears in the salad.

The grilled vegetables can be anything you have on hand. I had some green summer squash (zuchinni), a new onion - from the CSA share, and part of a red pepper. There was a big bunch of cilantro in the share as well - that is what inspired this pairing.

First - grill the vegetables. You can use your outdoor gas or charcoal grill, or an indoor grill (Like the George Foreman).If you can't grill them, you can roast them in the oven at 400 degrees or so. For any of these cooking methods, slice the vegetables 1/4 - 1/2 inch thick. I usually cut the zuchinni in half, then slice each half length wise (see below)

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