CSA Cooking: Coal-Roasted Potatoes with Grilled Veggies and Black Garlic Tomato Vinaigrette
By Sarah Scheffel
on August 14, 2018
Fork-tender new potatoes, chargrilled cauliflower and broccoli, and a chunky tomato vinaigrette - this side dish boasts a panoply of flavors and textures.
This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.
Coal-Roasted Potatoes with Grilled Veggies and Black Garlic Tomato Vinaigrette
Fork-tender new potatoes, chargrilled cauliflower and broccoli, and a chunky tomato vinaigrette – this side dish boasts a panoply of flavors and textures. Black garlic, made from regular garlic cloves aged under special conditions, adds a molasses-like richness and tangy undertones to the dressing. It’s worth tracking down; find it online or in Asian markets.
- 1 ripe tomato, (cut into ½-inch wedges)
- 1 onion, (cut into ½-inch wedges)
- 1 head garlic, (separated into cloves)
- ¼ cup white wine ((we used Chenin Blanc))
- 25–30 new potatoes ((2–2½ pounds))
- Olive oil, (as needed)
- Salt and freshly ground black pepper
- 6 ears corn, (husks removed, broken in half)
- 1 head cauliflower (trimmed and cut into spears)
- 1 head broccoli, (trimmed and cut into spears)
- Black Garlic Tomato Vinaigrette ((recipe below))
- 1 bunch scallions, (greens snipped (reserve white parts for vinaigrette))
- ⅓ cup pine nuts, (toasted)
- 1–2 tablespoons finely chopped fresh parsley
- 1–2 tablespoons finely chopped fresh chives
- Preheat a charcoal grill to medium-high heat. Stack 4–5 large rectangles of aluminum foil, fold up the sides, then layer tomatoes, onions, and garlic in the center. Pour wine over vegetables and top with potatoes. Drizzle 4–5 tablespoons olive oil over all and season with salt and pepper. Wrap up the packet, flattening it so potatoes are in a single layer, and leave a small vent in the top for steam to escape.
- Roast potato packet directly on coals for 25–30 minutes, until potato flesh is creamy in texture. (Be careful when opening foil packet to check for doneness; hot steam will escape.)
- Meanwhile, toss corn in oil to coat and season with salt and pepper. Grill until corn is nicely charred in spots, 5–6 minutes. Toss cauliflower and broccoli in oil, salt, and pepper. Grill, rotating occasionally, until florets are a little bit brown and crispy, 4–5 minutes. Set grilled vegetables aside while you make vinaigrette.
- Cut corn kernels off cobs and transfer to a serving bowl. Add potatoes and other contents of foil packet, squeezing garlic cloves out of their skins. Roughly chop broccoli and cauliflower and add to the bowl. Toss everything together to combine.
- Toss scallion greens in oil and grill for about 1 minute to add some smoky flavor; roughly chop.
- Top mixed vegetables with vinaigrette and grilled scallion tops. Finish with pine nuts, parsley, and chives, and a drizzle of olive oil. Serve immediately or cover and refrigerate overnight. Bring to room temperature before reheating in the oven.
Black Garlic Tomato Vinaigrette
- 7 cloves black garlic ((available online or at Asian markets), sliced)
- 1 bunch scallions, white parts only, (finely chopped)
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tablespoons olive oil
- 5 tomatoes, (cut into 1-inch wedges)
- ¼ cup loosely packed chopped fresh basil leaves
- 8 ounces fresh mozzarella balls, (cut in half)
- Salt and freshly ground black pepper
- In a medium bowl, toss together black garlic, scallions, lemon zest and juice, olive oil, tomatoes, basil, and mozzarella. Season with salt and pepper to taste.
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