Want to make your vegetables taste better and have your friends love you? Char the hell out of some on the grill and then toss them in a bacon vinaigrette, using this recipe from my cookbook “Chasing the Gator: Isaac Toups and the New Cajun Cooking.”
These are vegetables so unhealthy a Cajun might actually eat them.
You can do this dish year-round with whatever is in season: eggplant and zucchini, radishes, green beans, radicchio or others. If the vegetable is sliceable, slice it. If it’s broccoli or cauliflower, cut into quarter-size florets; if green beans, leave them whole.
Grilled Garden Vegetables with Bacon Vinaigrette
From the cookbook “Chasing the Gator,” by Isaac Toups and Jennifer V. Cole
Servings: 4
Ingredients
8 slices thick-cut bacon
5 cloves garlic, peeled
3 anchovy filets
½ cup apple cider vinegar
½ cup canola oil
1 pound assorted vegetables, cut into ¼-inch slices
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