They all smiled at me and I knew what they wanted. The purple black eggplant, those perfectly round and fragrant cherry tomatoes, tender juicy sweet corn, big fat red onions, round musky portabella mushrooms and even the green zucchini wanted to be involved in this melange of flavors, textures and tastes. They begged for the searing hotness that I could provide. So I did what I do best. I gave them what they wanted; something searing and hot, tangy and juicy, sweet and pungent. They all began to shine as my chefs knife, sliced and diced, poked and peeled, slivered and cut. My hands lovingly reached for the bottle of 20 year old balsamic vinegar, removed a giant dollop of Dijon mustard from the jar, minced the fragrant fresh basil, softly plucked each flower of thyme from the stem, and gently massaged the tight little lime. Brown sugar waltzed with the aged vinegar and lime, diffusing the tartness with a sweetness that only made the mustard and basil sing out in the purest of harmonies. The vegetables began to water. Was it from the kosher salt lightly sprinkled on them or from their need to be tossed and turned in this heady potion? I grabbed them up and nonchalantly tossed them into the flavorful pool of liquid. They swarm and greedily soaked up the fragrant bath. I let them have their way. I knew the best was yet to come. How would I cook these crisp ones? Would I grill them over a blazing fire of mesquite wood, infusing them with its slight tantalizing bite? Would I broil these lovelies under a high flame until the edges were charred and slightly turned up? Damn the method. The thought of these earthy vegetables in a tangy mustard sauce made me woozy! I would crunch and munch. I would dip and slurp. I would savor the lustiness of these righteous vegetables and feel not one bit of guilt.
Bon Appetit!
Chef ‘Nita
Grilled Vegetables with A Tangy Mustard Sauce
