Entrées Side Dishes

Wood-Roasted Vegetables

Made with Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free.
  • 0:40 TIME
  • 10 portions

Preparation

Ingredients

Olive oil

2 Tbsp.

Swiss chard stems, minced (from 1 bunch)

1 cup

Garlic, minced

1 Tbsp.

Shallot, minced

1 Tbsp.

Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is

1-1/2 Tbsp.

White wine, chardonnay

1/4 cup

Wheat berries, cooked

1-1/2 cup

Swiss chard leaves, 3/4” dice (from 1 bunch)

3 cup

Eggplant, quartered, 1/2” oblique cut

2 lb.

Red onions, quartered, ½” slices

2 cup

Radishes, halved

1 cup

Celery, 1/2” bias

2 cup

Cherry tomatoes, whole

1 pt.

Jalapeños, 1/4” slices

1/2 cup
Olive oil1 Tbsp.

Fresh herbs for garnish, as desired

 

 

Method

  1. Preheat a wood grill (or wood oven), preferably with cherry wood chunks. Bring to a temperature of about 500-600°F.
  2. In a sauté pan over medium heat, add oil, chard stems, garlic, and shallot; sweat for 3 to 5 minutes until aromatic but not browning.
  3. Add vegetable reduction, then deglaze with white wine and reduce au sec, or until almost dry.
  4. Add wheat berries and chard leaves. Stir to combine, cook for 2 minutes. Transfer to a sheet pan and cool.
  5. In a mixing bowl mix eggplant, red onion, radishes, celery, tomatoes, and jalapeño together with oil; add salt and pepper to taste. Transfer to a large sizzle platter, place on the grill, and cook until vegetables are caramelized and al dente, about 4 to 8 minutes.
  6. Remove vegetables and chill. Mix the roasted vegetables and the wheat berry mixture together and serve chilled, garnished with fresh herbs as desired.
  7. Mix the roasted vegetables and the wheat berry mixture together and serve chilled, garnished with fresh herbs as desired. 

Serving Suggestions/Variations

Serve with a creamy buttermilk-ricotta and fresh herb dressing