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Grill The Greens

The grill fest continues with The Early Show resident chef Bobby Flay, who makes food come alive.

Flay's fifth and newest cookbook, "Bobby Flay's Boy Gets Grill," shares recipes to grill food that can satisfy most at a backyard barbecue.

This past Wednesday, Flay demonstrated some grill recipes for steak. But, the cookout doesn't have to be just for the carnivores.

Flay shows a few of his vegetable grill recipes on Thursday's The Early Show.


Grilled Bread Panzanella
Serves 8

1 loaf day old crusty bread, such as ciabatta or country-style, sliced into 1/4-inch thick slices
8 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 cloves garlic, finely chopped
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1/4 cup chopped fresh basil
salt and freshly ground pepper

Heat grill to high. Grill bread for 1 to 2 minutes per side or until golden brown and slightly charred. Remove the bread from the grill and slice the bread into 1-inch cubes, set aside.

Combine the tomatoes, onion, garlic, vinegar, oil and basil in a large bowl and season with salt and pepper to taste, let sit at room temperature for 30 minutes. Fold the bread into the tomato mixture and transfer to a platter. Garnish with fresh basil sprigs.

Parmesan Crusted Portobello Mushrooms with White Truffle Oil
1/3 cup grated parmesan cheese
2 tablespoons chopped fresh thyme
salt and coarsely ground black pepper
4 portobello mushrooms, cleaned and stems removed
olive oil
4 teaspoons white truffle oil

Heat grill to medium-high. Combine parmesan, thyme and salt and pepper in a small bowl.

Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 6 to 7 minutes. Turn over and continue grilling until cooked through, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco
Serves 4

Garlic Butter
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
salt and freshly ground pepper

Combine butter and garlic in a food processor and process until smooth and season with salt and pepper.

8 ears corn, silks removed and one layer of husks left on
2 fresh limes, quartered
garlic butter
3/4 cup crumbled queso fresco

Preheat grill to medium. Soak corn in large bowl of cold water for 5 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and immediately squeeze with lime, spread with garlic butter and sprinkle with the cheese.

Grilled Artichoke with Smoked Tomato Vinaigrette
Serves 4

4 large artichokes
1 lemon, juiced
1/4 cup olive oil
salt and freshly ground pepper

Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, 2 tablespoons olive oil, salt, and fill pot with enough cold water to cover the artichokes. Boil for 20 to 25 minutes or until tender. Remove artichokes from pot and let cool.

Preheat grill. When artichokes have cooled, slice in half length-wide and remove the choke. Brush each half with the remaining oil, season with salt and pepper and grill cut-side down for 1-2 minutes. Turn over and grill an additional minute.

Smoked Tomato Vinaigrette

6 plum tomatoes, chopped
2 teaspoons chipotle puree
salt and freshly ground pepper
1/4 red wine vinegar
2 teaspoons chopped chipotle chiles in adobo
1 clove garlic, chopped
2 tablespoons fresh basil, chopped
1/2 cup canola oil, plus more for brushing the tomatoes

Place tomatoes, salt and pepper, vinegar, chipotle, garlic and basil in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Re-season with salt and pepper to taste.

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