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Top Chef winner and new Complex cuisine columnist ILAN HALL takes you to school for THE ULTIMATE SUMMER BBQ. Guard your grill!

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Ilan Hall

YOGURT SAUCE

Ingredients:
Two 6-oz. tubs of Greek yogurt
2 tbs. finely chopped chives medium cucumber, peeled and diced into mini matchsticks
1 tsp. dried chipotle
1 tsp. Spanish pimentón
1 tbs. finely crushed cold smoked garlic
1 tsp. lemon juice
Hawaiian black-lava salt to taste Black pepper to taste

Directions:
SPOON yogurt into bowl.
ADD lemon juice, garlic, chives, pepper, cucumber, chipotle, salt, and pimentón. Pimentón makes any dish taste like bacon.

Ilan Hall

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GRILLED VEGGIES

Ilan Hall: Grilled Veggies

HACKING INTO ANIMALS FEELS LIKE A SATANIC SACRIFICE. EAT VEGETABLES AND FEEL BETTER ABOUT YOURSELF.

Ingredients:

1/4 lb. Chinese bacon
2 Japanese eggplants
2 zucchini
10 small peppers
2 squash
2 tbs. each of apple cider vinegar, balsamic vinegar, white vinegar
2 tbs. fresh thyme
Extra virgin olive oil
Kosher salt to taste
Black pepper to taste

Directions:

SLICE eggplants, zucchini, peppers, and squash lengthwise.
SPRINKLE with olive oil, season with salt and pepper. Place cuts side down on grill away from the goat for 6–7 minutes. When cooled, cube into one-inch dice.
CUT skin off bacon. Slice to the size of a Scrabble chip. Sauté over medium heat.
REMOVE all but 1 tbs. of rendered fat, once the pan is searing hot and bacon is crisp.
ADD vegetables. Continue to sauté for 1 minute.
COMBINE everything in a bowl and toss with fresh thyme and apple cider vinegar, balsamic vinegar, and white vinegar.

Ilan Hall: Grilled Veggies