#FOODFICTION Island Dream and Grilled Vegetables

INGREDIENTS:

1 pound asparagus, trimmed

1 pound cherry tomatoes, stemmed

4 carrots, cut lengthwise in half

1 yellow squash, cut into 1/2-inch slices

1 zucchini, cut into 1/2-inch slices

1 red onion, cut into wedges

FOR THE VINAIGRETTE

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

3 cloves garlic, minced

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh parsley

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat grill to medium high heat.

In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, basil, rosemary, sage and parsley; season with salt and pepper, to taste.

Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes.

Transfer vegetables to a grill basket; place basket onto the grill. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes.

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Isabella barely had time to blink before a red light came on to indicate filming had begun.

 The emcee, a thin man with wire rimmed glasses, introduced Luc with effusive praise for his previous work in New York’s restaurant scene. 

“The Culinary Channel is happy you chose us as the venue for your comeback. Although our audience won’t have the chance to taste your dishes, they will have what the thousands of diners in your restaurant did not, the chance to watch you in action.”

He then turned to Isabella. “And here is our lovely challenger, Chef Isabella Ramos. Her restaurant is well-regarded by the entire population of Calusa, Florida, all nine thousand of them.”

Next came a short video clip showing the inside of El Sueno’s dining room and some of the citizens of Calusa happily chowing down.

On shaky legs, Isabella turned slowly in a circle. With so many bright lights, it was difficult to see faces behind the cameras. When the film ended, she again faced front, and the emcee asked, “Chef Ramos, what do you have planned for us today?”

Isabella’s mouth was so dry she had trouble getting the words out. “I will cook a feast such as my grandmother would prepare on a holiday. But fresher and lighter.” She began to collect armfuls of produce before perusing the selection of fish and meat from which to concoct her masterpieces.

Across the room, Luc was already sizzling butter in a saute pan.

“And you, Chef Girard?”

“I, too, had a grandmere who knew her way around a kitchen.”

“When you were last working in New York, you used her recipes. Are you bringing anything new to the table today?”

Luc began to chop aromatics. “I guess you will have to wait and see.”

As Isabella began to cook, the cameras and bright lights receded. Her heartbeat slowed back down to normal. Making physical contact with the foodstuffs grounded her. She could do this.