Put some char on them, let ’em get smoky, and give your veggies new life as main courses with intensified flavour and hearty, dig-in texture.
AVOCADO WITH STRING BEAN SALSA VERDE
START TO FINISH: 45 MINUTES
> 30g tomatillos (about 6), husks removed
> 1 very small onion, quartered
> 1 jalapeño
> 5 large garlic cloves, skin on
> 30g green beans
> 1 tsp distilled white vinegar
> ¼ cup water
> 1½ tsp kosher salt, plus more for seasoning
> 1 pint grape or cherry tomatoes, halved or quartered
> 4 avocados, ripe but ﬁrm
> 4 radishes, cut into matchsticks
1. Heat a grill to medium-high. Put the tomatillos, onion, jalapeño, garlic, and green beans on the grill grate. Grill, turning occasionally, until charred and tender, about 8 minutes for the beans and garlic, 15 minutes for the tomatillos, onion, and jalapeño. Keep the grill on.
2. Transfer the beans to a cutting board and put the tomatillos and onion in a blender. Remove the garlic skins and add garlic to blender. Rub off the jalapeño skin and discard the stem and seeds. Add the ﬂesh to the blender, along with the vinegar, water, and salt. Puree until smooth. Taste and season with more salt as needed, then transfer to a medium bowl.
3. Trim green beans and cut into 3cm pieces. Add to the salsa, along with the tomatoes. Fold to coat. Set aside.
4. Halve the avocados and remove the pits. Use a large spoon to scoop out each half, keeping the whole piece intact. Place on the hot grill, cut sides down. Cook until grill marks appear and the ﬂesh releases easily, 8 to 10 minutes.
5. Spoon the tomatillo salsa into avocado halves and scatter the radishes on top. Serve with the remaining salsa.
VIETNAMESE HERB SALAD WITH GRILLED CARROTS & RED ONION
START TO FINISH: 30 MINUTES
> 2 tbsp ﬁsh sauce
> 1 tbsp distilled white vinegar
> 1½ tsp sugar
> 1 garlic clove, minced
> ½ habanero chile, seeds and ribs removed, minced
> 1 tbsp water
> 900g carrots, preferably rainbow, peeled and halved lengthwise (or quartered if large)
> 1 red onion, cut into 1cm-thick rounds
> 110g watercress
> 2 cups fresh soft herbs, such as basil, mint, cilantro, and dill
> 2 tbsp roasted salted peanuts, chopped
> Lime wedges
1. Heat a grill to medium. In a large bowl, combine the ﬁsh sauce, vinegar, sugar, garlic, chile, and water. Whisk until the sugar dissolves.
2. Grill the carrots and onion slices, turning occasionally, until charred and tender, 15 to 20 minutes. Transfer the carrots to the bowl with the dressing and toss to coat. Transfer the onion slices to a cutting board and cut each round in half. Separate the pieces and toss with the carrots and dressing, along with the watercress and herbs.
3. Divide the salad among 4 serving plates. Sprinkle dishes with the peanuts and serve immediately with the lime wedges.
SKIP THE OIL
It burns on the grill, giving veggies a bitter taste. Plus, you don’t need it: When grill marks appear on your vegetables, they will naturally release from the grates.
FENNEL WITH WALNUTS & RAISINS OVER SPICED YOGURT
START TO FINISH: 35 MINUTES
> 1 cup plain whole-milk yogurt
> 1 small garlic clove, peeled
> 3cm fresh turmeric, peeled
> 3 tbsp extra-virgin olive oil, plus more for drizzling (optional)
> Kosher salt
> Freshly ground black pepper
> 3 large fennel bulbs, trimmed and each cut into 8 wedges, fronds reserved and torn
> ½ cup walnuts
> 1 tsp sherry vinegar
> ¼ cup raisins, chopped if large
> 1 Chioggia or candy-striped beet, peeled and cut into paper-thin slices
> Sumac, for sprinkling (optional)
> Flaky sea salt, for sprinkling (optional)
1. Heat grill to medium. Add yogurt to a medium bowl; grate the garlic and turmeric into it. Stir in 1 tablespoon oil and season with salt and pepper. Cover and refrigerate.
2. Sprinkle fennel wedges with salt and pepper. Place the walnuts on a sheet of foil and fold into a pouch. Grill until nuts are toasted, about 5 minutes. Unwrap and let cool. At the same time, grill the fennel, turning occasionally, until charred and softened, 20 to 25 minutes.
3. Transfer fennel to a large bowl. Immediately drizzle with vinegar and 2 tablespoons oil. Season with salt and pepper and toss to coat.
4. Divide yogurt among plates. Top with the fennel, raisins, and beet. Break the walnuts into small pieces and add on top, along with fennel fronds. If using, sprinkle with sumac and sea salt and drizzle with oil.
PHOTOS DANNY KIM
FOOD STYLING JAMIE KIMM
PROP STYLING SARAH CAVE/EH MANAGEMENT