Wow, things have been a little quiet around here...sorry about that! I'd been overseas, away from my kitchen and out of the studio, which made it a little difficult to cook and draw. But now I'm back, and ready for action. The lovely spring weather we've suddenly been gifted with is really inspiring in so many ways! Though we Canadians never stop barbecuing, I'm sure that the change in temperature has inspired many people to dust off their grills. Today I have for you a grilled salad that takes advantage of this outdoorsy cooking contraption! This contest is now closed! Thank you for entering! But first I'd like to announce a contest! It's my first contest, in fact, so I'm pretty excited. Here's what you can win!
The Grand Prize: A Recipe and Illustration developed and created by me, featuring your favourite fruit or vegetable. You'll be mailed a poster of the Illustration, signed by myself!
Here's how to enter! Comment on this post with your favourite fruit or vegetable AND either:
- Follow Alex Boake - Illustration on Facebook or Twitter, AND/OR;
- Draw me a doodle of your favourite fruit or vegetable, and link to it in the post.
Want additional entries? Share this post on Facebook or Tweet about the contest!
You can get up to 5 entries, one each for the social media follows, one for your drawing, and one for each share or tweet. Just let me know in the comment what you did, and you will be entered accordingly. If you're already a follower on Facebook or Twitter, awesome! You can still enter, just let me know when you comment with your fruit or vegetable.
The contest closes on April 12th at 12:00 AM EDT. I'll get in touch with the winner, and the recipe will be posted about two weeks from the end of the contest. The poster will be mailed to the winner after the post goes live! I look forward to hearing everyones' favourite fruits and vegetables, and seeing peoples' doodles! This contest is now closed! Thank you for entering!
Now, how about that salad?
Grilled Salad with Camembert and Herbes de Province Serves 4
- 1 Large Round of Soft Cheese with a rind, such as Camembert or Brie (You won't use all of the cheese in this recipe)
- 4 Portobello Mushrooms
- 4 Small Zucchini
- 2 Large Sweet Red Peppers
- 2 Chinese Eggplants
- Herbes de Province
- Balsamic Vinegar
- Olive Oil
Wash all of your vegetables well. Rinse the Mushrooms and pat them dry. Cut the Zucchini in half. Take the halves and then make cuts along the length, from bottom to stem but stopping before you reach the end, essentially creating a Zucchini 'fan'. This allows for quicker cooking on the grill, and creates a nice presentation. Lightly brush the Zucchini fans with Olive Oil, and sprinkle with Herbes de Province. Cut the tops off of the Red Peppers, and cut them into quarters, removing the seeds. Slice the Chinese Eggplants into 1 cm thick slices, on a slight diagonal.
Depending how quickly you prepare your vegetables, you can preheat your grill to medium high while you work. Grill the Mushrooms and Zucchini for 4 minutes per side, and the Eggplants and Peppers for 3 minutes per side--keep an eye on them, if your grill runs hot you don't want to run the risk of incinerating them!
While the vegetables are grilling, you can begin to plate the Camembert. Take the wheel and cut it in half. Cut 4 slices and plate them on oven-safe stoneware plates. You want there to be rind all the way around each slice. If you love Cheese, then cut those slices thick! It's best to place the Cheese in the middle of the plate, and then arrange the grilled vegetables around it.
When your vegetables are just about done, turn on your broiler to high. Divide the vegetables evenly between the 4 plates. Sprinkle generously with Herbes de Province, and drizzle with Olive Oil and Balsamic Vinegar. Put the plates under the broiler, and broil until the Camembert is melted and bubbly. Ensure you have some heat-safe placemats so you don't melt anything, or singe your table--then serve immediately! Make sure you get some of that delicious Cheese in every bite! To make this for more people, just add more vegetables and cut more slices of Cheese.
Make this salad, you won't regret it! ...and also enter my contest, you surely won't regret that either!