Grilled Vegetables topped with Rougette Bonfire Grilling CheeseSteven Raichlen
Other Recipes from Episode 304: Killer Barbecue – Hold the Meat
Grilled Vegetables topped with Rougette Bonfire Grilling Cheese
- 4 4-ounce portions grilling cheese, such as Rougette Bonfire Grilling Cheese
For the potatoes:
- 1 - 1 1/2 pounds small fingerling potatoes, preferably a variety of
- 1 bunch fresh sage leaves
- 1 pound cremini or small button mushrooms
- 1 pound broccolini
- 1 cup cornichon pickles
- 1 cup pickled onions
- Extra virgin olive oil
- Coarse sea salt and freshly ground black pepper
- Dried oregano or basil
- Hot red pepper flakes
You’ll also need:
- bamboo skewers; aluminum foil
1: Unwrap the cheeses and let them warm to room temperature.
2: Skewer the potatoes lengthwise on bamboo skewers, placing a sage leaf between each piece. (If the potatoes are large, cut them into 1-inch chunks.) Wrap the exposed ends of the skewers with aluminum foil to prevent them from scorching.
3: Skewer the mushrooms, placing a sage leaf between each.
4: Skewer the cornichons crosswise on bamboo skewers. Skewer the pickled onions.
5: Trim the broccolini.
6: Brush the vegetable skewers on all sides with extra virgin olive oil and season with salt, pepper, oregano or basil, and hot red pepper flakes.
7: Meanwhile, set up the grill for direct grilling and heat one side to medium-high and the other side to high. Brush or scrape the grill grate clean and oil it well.
8: Arrange the potato skewers on the grate and grill over medium-high heat until the spuds are golden and tender (test with a toothpick), 4 to 5 minutes per side, 16 to 20 minutes in all.
9: Meanwhile place the mushroom, cornichon, and pickled onion kebabs along with the broccolini over high heat and grill until sizzling and browned, 3 to 5 minutes per side, 6 to 10 minutes in all, or as needed. Transfer all the vegetables to a platter and keep warm.
10: Arrange the grilling cheeses in their foil containers on the grate over the hot side of the grill and grill until bubbling and browned, 3 to 5 minutes per side.
11: To serve, place a grilling cheese on each of 4 plates. Have each guest take a skewer of potatoes, mushrooms, broccolini, pickles, and onions. Spread the cheese over the veggies and enjoy! A crisp white wine, such as a Sauvignon Blanc, would be just what the doctor ordered!
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein