Finally a Beer & Veggies Recipe!

I don’t know if I’ve ever made it abundantly clear here before or not, but I am a vegetarian (and have been for almost exactly 13 years). So, needless to say, the majority of beer & food pairings or recipes involving beer that come across my inbox go right into the virtual trashcan because they so often revolve around meat.

So I was pretty excited to read in the May/June newsletter from Samuel Adams — which appeared this afternoon — a recipe for Grilled Summer Vegetables with Samuel Adams Summer Ale Vinaigrette (Recipe by Chef David Burke) and thought I would reprint it in case any readers out there face the same dilemmas I do about their beer recipes. And even if you’re a carnivore, the dish sounds delicious and I’m sure it would make for a great side dish, so don’t discount it. Anyway, enjoy:

For the Vegetables:
* 1 bunch asparagus
* 8-10 pc. Peeled baby carrots
* 1 red pepper
* 1 yellow pepper
* 1 medium zucchini cut in 1/3 inch slices
* 1 medium yellow squash cut in 1/3 inch slices
* 1 red onion cut in ½ inch slices
* 1 cup extra virgin olive oil
* sea salt & fresh ground pepper

For the Marinade:
* 1 tsp fresh thyme
* 1 tsp fresh oregano
* 1 tsp chopped fresh chive
* 1 tsp minced shallot
* 1 tsp Dijon mustard
* 1 tbsp white balsamic vinegar
* 1 cup canola oil

For the Summer Ale Vinaigrette:
* 2 cups extra virgin olive oil
* 2 tbsp Dijon mustard
* ½ cup white balsamic vinegar
* 2 tbsp Samuel Adams Summer Ale
* 2 tbsp chopped fresh herbs (chive, tarragon, parsley)
* Salt, pepper to taste

Instructions:
Separately blanch asparagus & carrots in boiling, salted water. Cut carrots in half lengthwise. Whisk together all ingredients for marinade and coat zucchini, yellow squash, and red onion. Lightly coat peppers in olive oil with salt & pepper and grill, turning frequently until pepper is charred all around. Wrap each pepper in paper towel and set aside. Season vegetables with salt & pepper and grill on both sides until warmed through. When peppers cool slightly, carefully remove stem & seeds. Using back of a paring knife, carefully remove skin. Whisk together all garnish ingredients and lightly dress vegetables.

[From SamuelAdams.com]