You’ve got a fantastic selection of ingredients there for a sumptuous grilled meal. Here’s a suggestion on how you could use them:
Grilled Ribeye and Sausages with Roasted Vegetables
Ingredients:
Ribeye steaks
Sausages of your choice
Green onions
Asparagus
Red bell pepper
Yellow bell pepper
Eggplant
Extra virgin olive oil
Kosher salt
Black pepper
Black sesame seeds (optional for garnish)
A bottle of red wine to serve
Instructions:
Preheat your grill to a high heat. While it’s heating, let the steaks sit out until they reach room temperature. Season both sides with kosher salt and black pepper.
Wash and dry all your vegetables. Trim the ends of the asparagus and green onions. Cut the bell peppers into large chunks and the eggplant into ½ inch thick rounds.
Drizzle olive oil over all the vegetables, and season with salt and pepper. Toss to coat evenly.
Start grilling the ribeye steaks to your preferred doneness, usually about 4-5 minutes per side for medium-rare, depending on thickness. Once done, let them rest for a few minutes before serving.
Grill the sausages, turning occasionally, until they’re cooked through and have nice char marks.
Place the vegetables on the grill. Turn the asparagus and green onions frequently to cook evenly. The peppers can be turned occasionally until they’re nicely charred and blistered. Grill the eggplant rounds until they are soft and have grill marks.
Arrange the grilled vegetables and meats on a platter. Sprinkle the vegetables with a pinch of black sesame seeds for a pop of contrast and a little extra crunch.
Serve everything with the red wine for a hearty meal.
This meal would be perfect for an outdoor gathering, offering a variety of flavors and textures. The black sesame seeds will add not only a visual touch but also a slight nutty flavor to the vegetables. Would you like a suggestion for a specific type of seasoning or marinade for the meats, or any assistance with grilling techniques? Enjoy your cooking!