Three Unexpected Grilled Vegetable Ideas for Summer

Tired of firing up the grill and reaching for corn on the cob as your staple side dish? Here are three unexpected vegetables that are delicious when grilled and offer a flavorful surprise at your summer backyard barbecue.

garbanzo beans, chick peas, grilled

Grilled Chickpeas (aka Jordan Popcorn)

With shell on, take fresh garbanzo beans, drizzle with Jordan Extra Virgin Olive Oil, and sprinkle with sea salt and fresh pepper. In a grill basket, grill to char (about 5-7 minutes), tossing frequently. (Cooking directly on the grill is also possible if spacing allows, as demonstrated in this photo.) Remove and place in non-reactive mixing bowl. Sprinkle with ancho chili powder or a good curry powder, such as our favorite Penzey’s Maharajah Style, and finish with additional sea salt to taste. Best served in small bowls, fresh off the grill or at room temperature.

Photo courtesy of Red Wagon Organic Farm

Grilled Fava Bean Pods

Though at the peak of their season in spring, large favas can still be found at some groceries and farmers markets in summer. Grill fava beans in their pods in a grill basket for six minutes and immediately shock in an ice water bath. The pods will steam through (like fresh corn grilled in its husk). Toss with Jamón ibérico cuttings, Marcona almonds and sea salt. For a simple side dish or lettuce-free salad, drizzle with Jordan Extra Virgin Olive Oil and serve.

Japanese grilled eggplant, Jordan Winery

 Grilled Japanese Eggplant

With skin on, grill Japanese eggplant directly on grill until soft through to the touch, about 8-10 minutes. Immediately shock in an ice water bath. Peel skin from stem down by hand. Drizzle with Jordan Extra Virgin Olive Oil, season with fleur de sel and freshly ground black pepper. Serve as a side dish with a lightly grilled fish.

 

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Growing up in Hawaii, Todd Knoll developed a strong connection to the land and the ocean at an early age. As executive chef at Jordan Winery, he grows hundreds of heirloom vegetables, fruits and herbs, cooks hors d’oeuvres and meals for guests, makes olive oil, and tends to the estate’s honeybees and chickens. A visual artist at heart, Chef Knoll spends his free time with his son and wife, Nitsa Knoll, exploring the diverse terrain of Sonoma County with camera and pencil in hand, capturing moments in nature to inspire his next recipe.

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