Grilled Vegetable Bundles
- serves 8
16 pieces dried corn husk, about 8-inches long
warm water, for soaking corn husk
3 ears warm water, for soaking corn husk
1 cooking onion, finely diced
1 red pepper, diced
½ fresh chile pepper, finely diced, or to taste
1 cup fresh sweet peas (250 ml)
2 tsp chopped fresh thyme (10 ml)
2 Tbsp extra virgin olive oil (30 ml)
¼ cup finely diced stuffed green olives (60 ml)
Coarse salt and freshly cracked black pepper, to taste
¼ cup water, for vegetables (60 ml)
butchers twine, cut in 16 pieces (about 10-inches long), soaked in water for 10 minutes or so doesn?t burn on the grill
1. Soak husks in warm water, about 10 minutes. Set aside.
2. Add olive oil to medium skillet over medium heat. Add onions and chile, sauté about 2 to 3 minutes. Add peas, corn, thyme and red pepper and continue to sauté, about 2 to 3 minutes more. Add olives, water, salt and black pepper. Simmer until water has evaporated, about 3 to 4 minutes. Remove from heat.
3. Drain husks from water. Lay one husk down flat horizontally. Place about 1/3 cup corn filling in middle of husk. Cover with another husk. Twist both ends, shaping the package in the shape of an ear of corn. Tie both ends with butcher’s twine to seal the package. Repeat to make 8 packages. Cut the twine close to the knot, so that the twine does burn on the grill.
4. Heat grill on high.
5. Have a water bottle handy to spray out and flames. Reduce heat to low and place parcels on higher rack of grill so husks are not directly over the heat source. Grill over low heat, turning to prevent any burning, cook about 3 to 5 minutes. Serve.