Laura’s recent post about eating a rainbow made me realise it’s been far too long since I shared some of my food; colour fills my world, my kitchen cupboards (the spices, the crockery, the vegetables..) my wardrobe, and definitely my plate…
I can’t imagine not eating a variety of colourful flavourful dishes throughout the week. Not only is it good for your health, it’s HAPPY food! Happiness on a plate!!
This summer I decided to follow in the steps of many of my US food blogger family members and invest in a gas grill/BBQ to be able to cook outside when the temperatures rise and not turn on the ovens in my kitchen unless really necessary. Every time we use the BBQ I therefore also ask my husband to grill stocks of vegetables for me to use through the week…
A sea of goodness and possibility on our new grill/BBQ
I love these vegetables freshly cooked, cold, reheated, marinated, turned into dips, in endless ways. Having them already cooked means that they are full of that great chargrilled flavour and immediately ready to use…I like that too!
I think my favourite, which isn’t shown here, are whole grilled aubergines, the flesh becomes meltingly soft and so good for some many salads or dips, or used here as a perfect boat to fill with all sorts of my concoctions – including this one which was made from spinach, fresh coriander and hazelnuts, then drizzled with a nut butter dressing and sprinkled with Aleppo chilli flakes…
The red peppers are great for salads, dips, harissa, sauces, like this red pepper homous…
I like nothing more than making up some sort of salsa verde, (which is what the two first pics are below), whether it’s based on chimichurri, chermoula, an Indian coriander chutney, or any mix of fresh herbs, garlic, spring onions, spices, olive oil, vinegar or lemon juice, maybe add some pomegranate molasses, and marinate chopped roasted vegetables with it, and leaving them to develop great flavours together…
Salsa verde always goes well with sweet potato, the sourness from the lemon juice/vinegar/pomegranate molasses is a work of art against the sweetness of the potato
This concoction, as shown at the top of the post, is an example of everything in one bowl: lots of the chargrilled vegetables with a salsa verde of some sort. It got better day after day as the flavours developed.
My Instagram account shows even more of these dishes, and more details of what’s in them, but for now, enjoy the colours of my world…
Enjoy!
Gorgeous. Looks delicious.
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Thank you 😄
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Beautiful Elaine. How do you like your gas grill? I am not sure we could live without it during the summer. Food flavors get better the more you use it. Wonderful idea to fill the BBQ, I am going to borrow that one.
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I’m love our grill, it does exactly what I hoped it would 🙂
Enjoy your grilling!
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I’ve always felt you are THE most colorful cook ever! and it is obviously a very healthy way to eat…
it does take planning, preparation, but you’ve got it nailed!
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Thank you 😘😘 there is a lot of prep, but I love it, as you know, I find it so meditative and satisfying xx
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Looks beautiful Elaine. Perfect for the heatwave here in Surrey.
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And here!
Thank you 🙂
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So many colours Elaine – and thanks for the shout out! Now you’re making me regret selling our BBQ after going veggie…..
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Why did you sell it??? Vegetables are SO good on a BBQ!
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I can’t imagine it either!!! And it’s not hard!!!
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This looks so delicious! That eggplant drizzled with sauce and spinach is just mouth watering. Such beautiful colors and wonderful flavors!
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Thank you x x
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Wow, this all looks delicious!
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fantastic colors , looking like Indian food.
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Yes, thank you 🙂
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