Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, June 26, 2017

Grilled Vegetables with Parmesan Basil Bread Crumbs

What I love best about this weekly column is it pushes me to search for the new and exciting instead of defaulting to the same old dinner standbys. And in many cases these discoveries are not only easy to prepare, but I already have the ingredients. These Parmesan basil bread crumbs I interpreted from the grill crazy chef Francis Mallmann are exactly what I’m talking about.

Over a medium low burner heat a generous splash of extra virgin olive oil in a large sauté pan. Once hot, add a cup of bread crumbs or panko and toss regularly until toasted and golden brown, about four minutes. Scrape into a bowl and mix with a half a cup each of chopped basil and grated Parmesan then set aside.

Toss your assorted vegetables in some olive oil and salt then grill or broil until they’re cooked through and charred around the edges. Serve warm or at room temperature with a heavy sprinkle of the bread crumb mixture…a dollop or two of garlicky pesto never hurts either. Happy Summer!

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