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Grilled Swiss chard and zucchini with raspberry macerated onions
The dramatic red colour these raspberry-macerated onions yield is something.
YIELDS
4
TO
5
Ingredients
Raspberry-Macerated Onions
- 1 cup fresh raspberries
- 1 yellow onion, halved and thinly sliced
- 1 clove garlic, smashed
- 1 tablespoon cold-pressed canola oil, plus more for plating
- 1 teaspoon honey
- 1 teaspoon salt
Grilled Swiss Chard and Zucchini
- 1 bunch Swiss chard, ends trimmed
- 1 medium zucchini, quartered and cut lengthwise into 1-inch-thick pieces
- 2 tablespoons canola oil
- 1/2 teaspoon salt
Directions
Raspberry-Macerated Onions
- Place the raspberries, onion, garlic, oil, honey, and salt in a medium bowl and mix well with a spoon, mashing the raspberries as you go once the honey and salt have dissolved, cover and sit for at least one hour. (Leaving the mixture covered overnight at room temperature will produce more deeply coloured onions and a more intense flavour.) The onions will soften and take on the colour of the raspberries. They will keep in the fridge for up to one week.
Grilled Swiss Chard and Zucchini
- Heat a barbecue to high (or to 425°F if your barbecue has a more exact temperature control).
- Place the Swiss chard and zucchini pieces in a large bowl, drizzle with the oil, sprinkle with the salt, and then toss until evenly coated.
- Place on the grill and cook for three to four minutes, turning at the halfway point. Watch the edges of the Swiss chard for overcharging—crispy leaf edges are okay, but the hearts of the chard pieces should still be tender.
- Coarsely chop the chard after grilling. Transfer to a platter and serve with the raspberry-macerated onions. Enjoy!
Excerpted from Prairie by Dan Clapson and Twyla Campbell. Copyright © 2023 Dan Clapson and Twyla Campbell. Photographs by Dong Kim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
