Rohan Anderson's Same Old Crap - Ugly Grilled Summer Veg
Rohan Anderson’s Same Old Crap – Ugly Grilled Summer Veg
13 March 2014
Well we all know what I think if this week’s Same Old Crapper. He is the love of my life, my kid’s life, the one who makes me giggle like an idiot and makes me believe I can do anything! He is my guy, Rohan, well I call him Ro, only Rohan when he is in trouble.
It is nice to have my first dude on here and he won’t be the last, I’m going back to back with dudes.
Please make him feel welcome. Thank you!
Ugly Grilled Summer Veg
Cooking food for kids is like brushing their dam tangled hair in the mornings. Some times it’s a shit of a job, but you just have to do it. Sometimes I like to cook mega meals that have me working in the kitchen longer than I should be. But there are many meals where I just through things together following the lax rule of simplicity. This time of the year we are blessed with an array of vegetables in the garden. It’s the season of the plentiful cornucopia. Up here in the Central Highlands, summer veg is only in season for a short window, and right now all that veg that’s been brewing over summer is finally ready. Autumn is the season we enjoy all the work we’ve done over the summer. It’s the time of year where veg trumps meat. So meals like this seem totally in keeping with my practical approach to living. There is only two ways you can improve most veg and thats either roasting or grilling. This meal uses a little of both, and requires minimal effort, other than slicing the veg and standing over a hot griddle taking in all the aroma’s of cooking veg. It’s one of those easy meals for kids where the end step is where it all comes together.
The good thing about this salad is that it’s a tummy filler for kids. It’s not too spicy (but I always add some chilli fr us parents serve). It’s also great because you can eat it fresh and hot or cool straight out of the fridge. And finally it’s a rad little lunch for school lunch boxes. The bad thing about this salad is thats it’s ugly as sin. Just eat it with your eyes closed.
What you need
- 2 x eggplant sliced length ways
- 2 x zucchini sliced length ways
- 2 x capsicum
- 1 x large onion diced
- 1/2 fresh chorizo (optional but its Rohan here, I often add it when it’s not required)
- 4 x clove garlic
- 1 x large bunch of fresh garden parsley fine chopped
- 1 x juice of a lemon
- 1 x cup cous cous
- salt
- pepper
- olive oil
- Feta
- Butter (real)
What you need to do
- Firstly heat the oven to full temp for 10 minutes.
- Place the capsicum on a roasting tray and bake until they blacken (around 30min)
- When blackened and they appear over roasted, transfer them to a lidded pot to cool.
- Heat some olive oil in a fry pan on low-medium and set out to cook the onion, chorizo and garlic. Really low frypan with a generous glug of oil.
- Heat the griddle on high heat. Toss the sliced eggplant and zucchini in a large bowl and cover with a pinch of salt and a generous glut of olive juice.
- Process all the sliced veg like a production line, grilling them until perfectly soft. When cooked transfer to a large mixing bowl.
- Continue stirring the frypans with the onion and cook for about 10-15 mins until mega soft. When cooked transfer to the large mixing bowl with the grilled veg
- Boil 1 cup of hot water and add it to a lidded pot with the cous cous and pop the lid on and allow it to expend for five minutes. When done add a nice wedge of butter and allow to melt for a few minutes before using the backside of a fork to swirl the butter through the cous cous.
- By now the capsicum will have cooled. Peel off the burnt skin, discard the seed and the woody end, and slice into strips and add to the mixing bowl.
- Add the juice of one lemon and an amount of fetta to your liking. Don’t forget to add the chopped parsley. Mix well and season.
Meet Jennifer Cossins
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