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Mediterranean Grilling More Than 100 Recipes from Across the Mediterranean by Diane Kochilas

Mediterranean Grilling presents a collection of classic and new recipes for flame-kissed dishes from the regions surrounding the Mediterranean Sea, where the great grilling tradition dates back to ancient times, but the flavors are always fresh.

Diane Kochilas takes the familiar and much-loved cooking method of grilling and pairs it with the cuisines of the Mediterranean, introducing home cooks to a whole new world of flavors that can be created in their own backyards. From Turkish kebabs and Spanish-style grilled artichokes to French grillades and Greek vegetable kebabs, Mediterranean Grilling offers an irresistible array of contemporary and traditional grilled specialties.

Enjoy Grilled Tomato Soup with Spicy Yogurt, Greek Lamb Biftekia Stuffed with Spiced Feta, and Swordfish Souvlaki with Lemon-Olive Oil Marinade. Many dishes are simple and served left from the grill, while others are the basis for more complex soups, salads, and pastas. With recipes as varied as goat cheese appetizers and charred pita breads, fresh fish and marinated lamb, garden vegetables and juicy peaches drizzled with honey syrup, as well as dazzling full-color photographs, Mediterranean Grilling lets home cooks turn on the flame and turn up the flavor as never before.

Excerpts

White Bean Salad with Grilled Shrimp, Zucchini, and Onions

...

Makes 4 servings

Beans go well with all sorts of grilled vegetables. My favorites are zucchini and eggplant.

Ingredients:

1⁄3 pound dried navy or cannellini beans, soaked overnight in water to cover, or 1 (15½-ounce) can

1 bay leaf, cracked

4 medium zucchini

Salt and freshly ground black pepper to taste

½ cup chopped fresh flat-leaf parsley

Juice of 2 large lemons, or more to taste

6 tablespoons extra virgin olive oil, or more to taste

1 pound medium shrimp, peeled and deveined

½ teaspoon cayenne pepper, or more to taste

Vegetable oil for brushing grill rack

8 large scallions, trimmed

2 tablespoons snipped fresh dill

2 tablespoons small capers, rinsed and drained

Instructions:

Heat the grill to medium-hot.

Do all the kitchen prep before returning to the grill. Drain the soaked beans and place them in a large pot of cold water and bring to a boil. Add the bay leaf. Reduce the heat and simmer the beans, uncovered, for about 1 hour, or until tender without disintegrating. Remove from the heat, drain, and rinse in a colander under cold water. Remove the bay leaf. Set the beans aside. If using canned beans, empty into a colander and rinse with cold water.

Cut the zucchini lengthwise into ¼-inch-thick slices and season with salt and pepper.

Combine the beans, parsley, half the lemon juice, and 3 tablespoons olive oil in a serving bowl. Set aside. Toss the shrimp with the remaining 3 tablespoons olive oil, remaining lemon juice, salt, pepper, and cayenne.

Oil the grill rack. Place the zucchini and scallions on the grill, and grill until lightly charred and marked, about 2 minutes per side. Remove. Cut the grilled scallions into thirds or quarters. Grill the shrimp, turning, for a total of 3 to 5 minutes, or until bright pink and cooked through.

Toss the shrimp, scallions, and zucchini with the beans. Add the dill and capers. Season with salt and pepper. Adjust the seasoning with additional olive oil, lemon juice, or cayenne as desired.

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