When grilling vegetables we typically keep it simple: olive oil, salt and pepper. But lately I’ve been in the mood for something different, so I tried adding some smoky spices to the mix.
Try this blend on pretty much any vegetable: asparagus, broccolini, green beans, zucchini, eggplant, cabbage wedges … the possibilities are endless. We usually cook on a gas grill, but roasting in an oven is another tasty option.
1 tbsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
In a small bowl, whisk together chili powder, smoked paprika and garlic powder.
Drizzle vegetables with olive oil, then season with spice mixture, salt and pepper to taste. (Save excess spices for a later use.) Grill on a barbecue or roast in a hot oven.
Pictured: Corning Ware Garden Harvest A-10-B Skillet
Years ago, my husband and I came across Szeged brand steak rub in a restaurant supply store. We tried it and were quickly hooked — it’s a great basic flavoring not just for steak, but for chicken, pork, even fish or vegetables. So while we still refer to it as steak rub, we should really call it an everything rub. We probably use it most often for roast chicken.
Over time, we’ve developed our own copycat version of the rub — a mix of spices we actually like better than the original. After all, when you blend your own spices you have a chance to use fresh, high-quality ingredients, and tweak the flavors to your taste.
1 tsp dried rosemary
1 tsp dried thyme
1 1/2 tbsp kosher salt
1 tbsp freshly ground pepper
1 tbsp onion powder
1 tbsp paprika (sweet)
1 tsp granulated garlic
1/2 tsp celery seeds
Using a mortar and pestle, grind the rosemary and thyme into small pieces. Combine with the rest of the ingredients and mix thoroughly. Store in a cool, dry place.
Pictured: Pyrex Town and Country 501 Refrigerator Dish, Hazel Atlas Mixing Bowl