Is anybody else out there a huge NPR nerd? I listen frequently, and although I don’t always find time to listen to The Splendid Table, I heard it this past Sunday. They discussed a recipe I found so intriguing that I tried it just a few days later. I made Julie Sanhi’s Grilled Vegetables in Garlic-Cardamom Marinade. When I heard the story, I already had an eggplant and zucchini that I planned to grill, and this marinade sounded so tasty that I got a few extra ingredients and put it all together.
Several of the ingredients here are foods I’ve never used before, including fennel and cardamom. I’m so excited to try new things. One other new thing I’ve done this week is to pull out my serving dishes and use those (some for the first time, ever) even when it’s just two of us.
The marinade was light, but bright and fresh because it was mostly lime juice, cilantro, and garlic, plus some other spices and oil. I put in a whole chopped jalapeno, but I didn’t get any heat at all. I was a little worried that I’d find all the jalapeno bits in one bite, but thankfully I didn’t!
These vegetables were delicious. While I grilled, Alex went to our neighborhood Indian place and got a takeout dish and rice to go along with the vegetables.
So far, I’m doing pretty well on my pledge to use the grill more frequently. Up next? Grilled pizzas!