Slightly Spicy Grilled Vegetable Pie Recipes

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

Steps:

• Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
• Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
• Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
• To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
• Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

SPICY GRILLED VEGGIES

Steps:

• Heat coals or gas grill for direct heat.
• Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
• Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
• Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

SLIGHTLY SPICY GRILLED VEGETABLE PIE

Steps:

• To make the crust, combine the flour, cornmeal, sugar, salt and cayenne in a bowl. Rub in the butter. Take out 1/4 cup of the mixture and set aside. Add the ice water and stir just until mixture forms into a ball. Wrap in plastic and chill for 30 minutes.
• Preheat the oven to 350 degrees. Roll out the crust between 2 layers of plastic wrap. Remove the top layer of plastic and invert into a 9-inch pie plate. Peel off the plastic, fit the dough into the plate and trim the edges. Line the pie plate with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Carefully lift out the foil and set the crust aside.
• To make the beans, place all of the ingredients in a food processor and process until smooth. Set aside. To make the vegetables, season the zucchini with salt and pepper. In a bowl, toss together the roasted peppers and grilled corn. Season with salt and pepper.
• To assemble, spread half of the bean puree over the crust. Top with half of the zucchini, pressing it into the bean puree. Top with half of the pepper mixture. Spread the remaining bean puree over the pepper mixture. Top with the remaining pepper mixture and then the zucchini, pressing each layer down. Sprinkle the top with the reserved crumb mixture. Bake for 45 minutes. Let stand for 15 minutes. Cut into wedges and serve.