One more reason to love grilling: It makes fresh summer vegetables and fruits taste even better. The heat from the live fire kicks the flavor up a notch by caramelizing the veggies and fruits. (Click here to see the recipe for skewered lemon-rosemary cherry tomatoes featured here.)
“Grilling is a very easy way to cook vegetables and fruits to retain their color and flavor. A simple brush of olive oil and a sprinkle of salt are all you need,” Karen Adler and Judith Fertig write in their book The Gardener & The Grill (Running Press, 2011).
They add: “Grilling makes foods taste fuller, richer, and meatier – even without any meat.” We couldn’t agree more.
In the skewered tomatoes recipe, cherry and grape tomatoes as well as sweet onions are marinated with olive oil, rosemary and lemon juice and then grilled on skewers. You could try our Arbequina or Everyday Fresh oils for the marinade. (Click here to see the recipe.)
If you grow your own tomatoes, Adler and Fertig offer this advice: “Use whatever small ripe tomatoes you can harvest from your garden. Small Romas and cluster tomatoes are perfectly fine for this recipe as are red and yellow grape tomatoes.”
You can give this dish an additional twist if you grow your own rosemary: Use the sturdier stalks as skewers. Otherwise, regular skewers will work fine.
Your friends at California Olive Ranch