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    AntifazClaire Lower
    8/01/16 10:19am

    I came here to say “broccoli” and then noticed the original source mentions them. So anyway— broccoli!

    Sure it’s not a summer veg (I just cooked the very last of my frozen reserves,) but either roasted or in a cast iron pan, charred broccoli is amazing— olive oil, coarse salt or maybe a splash of tamari and... holy shishito!

    But speaking of summer, green onions charred on the grill... oh yeah the article says scallions.

    Also one of the comments there mentions poblano peppers— so true. Use them as an alt-bell pepper (green) for an earthier flavor— cheap too! You can get them for like 50 cents each retail.

    OH AND THE GREAT NEW MEXICO GREEN CHILE ROAST IS ALMOST UPON US:

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      CarlAntifaz
      8/01/16 10:56am

      where have you been? missed you in the great egg war of 2016!

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      AntifazCarl
      8/01/16 11:04am

      Hey Carl!

      Had 1 week of travel around and 1 week doing nothing after that. And before that I was superbusy finishing a project.

      I come here to procrastinate! So, I’m clearly back to work today, ha haha.

      I was trying to post a photo of green chile roasting but the computer macheen won’t let me. Weird. 2nd try...

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    sammy babyClaire Lower
    8/01/16 9:43am

    Brussels sprouts which have been blackened like that desperately need salt, though. And garlic. Come to think of it, you could just use garlic salt and that would pretty much do it.

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      Lars Vargas only operates on reflexes and endocrinesammy baby
      8/01/16 9:47am

      Bacon helps, too.

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      digital0verdosesammy baby
      8/01/16 10:02am

      And butter or olive oil. Garlic, salt and some sort of fat makes most green veggies better.

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    Bingo DaasClaire Lower
    8/01/16 1:15pm

    Okra.

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      Claire LowerBingo Daas
      8/01/16 3:44pm

      Oh holy heck. My southern-fried brain never thinks of okra as anything but fried, but this would work because it’s high heat! Genius!

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    CarlClaire Lower
    8/01/16 11:13am

    You’d think this was an article about baccalà with all this salt in the comments. RTFA and click the jump, half the stuff you’re complaining about being missing is there.

    If you haven’t before, try putting your bell peppers (or any skinned vegetable) in a paper bag after grilling/roasting for 10-15 minutes. The steam accumulated in the bag will allow the skins to slide off. It’s the only way to skin beets.

    Parsnips are great grilled as well, but can be pretty delicate for a root vegetable - they have ALL of the sugar in them. If you’re careful though, they can be completely mind blowing, and make a wonderful smokey-sweet puree to serve under some planked or seared salmon, topped with some kind of savory umami blast.. maybe a quick soy and ginger reduction? and topped with.. fuck it, pea greens for simplicity and color. I’ve had a huge thing for pea greens this year since fiddlehead season was about 4 days long. >:(

    Since they’re a bit more plentiful in the fall, parsnips also serve well alongside pot roast - my absolute favorite comfort dish, and something I stock up on throughout the New England summers when it’s cheap. Winters can last for what feels like 10 months here, gotta make sure I have enough to make it through the winter.



    Edit: How fucking awesome is a Bunnicula reference on a Monday morning? COME ON.

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    UnreallysticClaire Lower
    8/01/16 11:31am

    When I first start grilling, I cut an onion in half - jokingly referring to it as a ritualistic sacrifice to the flamebroiled gods, stab it and proceed to coat my entire grill with the ‘blood’ of the onion. After that, I ALWAYS if the grill is on have at least one onion cut in 4ths, (2) green bell peppers, if on sale, a red pepper, and typically (3) zucchini chopped in half the long way. All of them I like to get roasted with super deep grill marks or burnt. I’d add Brussell sprouts to the list, but I did it once and will not deal with the hassle again, easier to just cut them in half, oil and season (fresh cracked pepper & sea salt), and roast in the oven...simply too many things to turn/flip/etc, though I guess I could kabob them to make that easier *shrug*.

    I’d like to try bok choy as well as the romaine lettuce. Been toying aroudn with the idea of doing cauliflower, but not sure how I’d prepare it.

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      ArtVandelay777Unreallystic
      8/01/16 2:53pm

      Cauliflower — and Brussels sprouts, I might add — are great on the grill. Olive oil, S&P, and into a grill pan. Don’t have to worry about flipping each piece of veg, just toss it around like you would in a saute pan. Girl & the Goat in Chicago does an amazing roasted cauliflower with pickled peppers, pine nuts, and mint. Amazing, and you could easily replicate it with grilled cauliflower.

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    Rodney McKayClaire Lower
    8/01/16 10:40am

    Can’t you save posts like this one until at least the late afternoon?! Now my stomach is going to be growling all day, and I’ll probably be spitting on my colleagues from excessive mouth watering.

    [edit: Yeah, yeah—I understand that that was a very provincial comment, and that you have an international audience.]

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    flipswitch5pointClaire Lower
    8/01/16 11:21am

    Add eggplant; Google “baigan choka”

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      Clovis Sangrailflipswitch5point
      8/02/16 3:37pm

      Came to say the same thing. A little burny flavor in your babaganoush is amazing.

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    System Idle ProcessClaire Lower
    8/01/16 10:05am

    I thought that brassica got bitter when burned. At least that’s what I’ve heard about brocolli, but they have several on the linked list. I love brussel sprouts, I guess I’ll give them a try blackened.

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    nuke-guyClaire Lower
    8/01/16 1:49pm

    Nothing says yummy for an appetizer like bell peppers, onions, and pineapple on a skewer over the grill. Slice, stick, and put them on the grill, pull them off when toasted. Enjoy. You’ll thank me later.

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    MorelikeBadellClaire Lower
    8/01/16 2:29pm

    Beets, Carrots, Broccoli, Cauliflower, Asparagus....all vegetables are better roasted.

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