Grilled Vegetables with Flatbread

In a couple of hours I'm on my way to the Albuquerque airport for another trip. Crazy, right? I only got home from Utah after attending Evo Conference three days ago and I didn't even bother to unpack my suitcase. But, really, who passes up a trip to the Thermador test kitchens in Scottsdale, Arizona for a day of hands-on cooking with other food blogging friends and their swanky new Steam and Convection Oven? You'd have to be kind of a little bit crazy to say no to that. It is going to be a blast! If you want to follow along, we will all be tweeting on the hashtag #steamythermador P.S. Check out our hotel! I'm pretty sure this will be in the top 5 coolest places I've ever stayed.

Before I left I wanted to share this recipe for you. Another thing that you just don't say no to. Grilled vegetables. YES PLEASE. One of my favorite things about summer cooking is throwing vegetables on the grill. Grilling your vegetables gives them so much flavor. I love to use grilled veggies as a side, on a pizza, in pasta, or in this case on flatbread with a delicious Walnut Dressing.

One thing I loved so much about this recipe for Grilled Vegetables with Flatbread was how quick it was to prepare. Grilling the vegetables took at most about 10 minutes to prepare and the walnut dressing only took a few seconds (once you toasted the walnuts - don't skip that!). A great gourmet weeknight meal. What is your favorite gourmet weeknight meal?

Vegetables with Walnut Dressing
from Food & Wine

• 2 zucchini, sliced diagonally 1/3 inch thick
• 1/2 pound shiitake mushrooms, stemmed
• 1/2 pound thick asparagus, peeled
• 1 red onion, sliced 1/3 inch thick
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground black pepper
• 1 cup walnuts
• 1 small shallot, very finely chopped
• 1 teaspoon thyme leaves
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon finely grated lemon zest
  

Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes (NOTE: this took more like 5 minutes). Transfer the grilled vegetables to a serving platter.

Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.

Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.

Grilled-Vegetable Flatbreads
from Food & Wine

• Vegetables with Walnut Dressing
• 8 pocketless pitas
• 2 ounces fresh pecorino cheese, shaved (1 cup)
  

Light a grill. Cut the grilled vegetables into bite-size pieces and scatter over the pitas. Carefully transfer the flatbreads to the grill and cook over moderate heat just until warmed through, about 5 minutes. Transfer the flatbreads to a platter and drizzle the walnut dressing over the vegetables. Scatter the pecorino over the flatbreads and serve.

Note: I think next time I might try tossing these vegetables with some pasta and Athenos Feta for a simple grilled vegetable pasta salad.