This is the time of year when there is a bounty of local, delicious produce to enjoy but too hot to cook them on the stove. Eating raw is much easier at this time of year but if you’re lucky to own or have access to a BBQ, cooked food in the outdoors is one of the best parts of summer. This recipe is one that uses mostly local produce. It makes a great lunch for a few days or a popular addition to a potluck/dinner party. Eat outside…it enhances the experience.
Ingredients
1-2 cups of Kidney Beans
2-3 small to medium sized sweet potatoes
2 tablespoons of chopped parsley
1.5 tablespoons of chopped chives
1-2 cloves of minced garlic
1.5 tablespoons of lemon
1.5 tablespoons of olive oil
1 tomato chopped
1 onion
1 green pepper
couple stalks of swiss chard chopped
dash of salt and pepper
dried herbs of choice – I used a Cajun spice mix
Barbecuing Instructions
Pierce four separate areas of sweet potato with tip of knife (not too deep). Do not peel sweet potato. Place on med-high setting (350) on BBQ grill, turn over after 10 minutes, do other side for 10 minutes. Depending on size of sweet potato, cooking times may vary. Check regularly.
Once cooled off, remove burned skin and cut into cubes.
On separate area of BBQ, add green pepper and turn over every 5-7 minutes until all sides have been roasted. Cut in to small pieces once it has cooled.
Chop onions into 8 separate sections. (half, than quarters of the half). Place on skewers and BBQ each side for 5-7 minutes until onion starts to cook (slightly caramelize). After it has cooled, chop into smaller pieces.
For dressing: Add lemon and olive oil in a bowl add garlic, dried herbs, salt and pepper.
Combine BBQ’ed ingredients with kidney beans, tomato and chopped swiss chard . Add chives and parsley, then pour dressing and serve. Good for a few days. Serve at room temperature.
0 comments:
Post a Comment