Move over, meat. Grilling a Summer Festival of Taste

Grilling isn’t just for meat. It makes veggies mouthwateringly irresistible! Grab zucchini, summer squash, eggplant, corn on the cob, peppers, onions, carrots, mushrooms, and even kale at a Harvest Home Farmers’ Market. Give them extra taste while you avoid cooking dishes to go with that BBQ-ed meat. (A great way to cut down your labor while increasing everyone’s health.)  Happy Labor Day to You! 

Marinate: Bring out the grilled veggies’ flavor, and hold in the nutrition & flavor by marinating first.  

  • The marinade should contain either olive or canola oil, which clings to veggies while they grill and prevents smoking or flaming, which are not healthy.  Make your own marinade (See recipes below)   

  • Mix veggies and marinade. Refrigerate for ½ hour to an hour, but no more than 8 hours (or they get mushy). 

Just the right size: Cut large veggies like eggplant or zucchini lengthwise or in rounds for more grilling surface area. Use skewers for small veggies like cherry tomatoes, tomatillos, or peppers.  For more tips, go to  https://www.youtube.com/watch?v=08kX2bip4LI

Where to put a veggie on the grill: “If it cooks for 20 minutes or less, put it on the grate directly over the flames. (High-moisture veggies like zucchini) If you need to cook it for 20 minutes or more, keep the veggies away from direct heat.” (E. Karmel: Taming the Flame) 

Not using a grill, you can get a similar result with a pan-fried method in the oven.

Marinate.  Place veggies on a cookie sheet in a 450 °° oven.  Cook for 15-20 minutes, turning once.

Our Favorite: Corn on the cob, cooked in the husk! Remove the silk from the top of the ear. Soak in a bowl of water with 1 tablespoon of salt for 10 minutes. Put on a medium-hot grill, close the lid, and grill for 15 to 20 minutes, turning every 5 minutes. 

  • Not grilling: Cut off the bottom of the cob and the silk on the top.  DO NOT remove the husk.  Pour water over the cob to wet the husk

  • Cook in the microwave on high for 3-5 minutes, depending on the size.  

A Labor Day Feast: Sit back and enjoy

Grill and Gather

Recipe: Herb-marinated Grilled Veggies

Ingredients:

  • Marinade: ¾ cup of olive oil

  • ¼ cup red wine vinegar

  • 1 tablespoon minced garlic

  • 1 teaspoon each of chopped fresh rosemary, fresh thyme leaves, fresh basil, and fresh oregano

  • ½  teaspoon each of salt & freshly ground black pepper

Combine everything except the veggies

  • Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.

  • Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) for 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.

Grilled Romaine “Salad”: You have to try it. Amazing!

Ingredients

  • 3/4 c. mayonnaise

  • 1 clove garlic, minced

  • 1 tsp. honey mustard

  • 1 tsp. Worcestershire sauce

  • Juice of 1/2 lemon

  • Salt & freshly ground black pepper

  • 1 large head romaine lettuce, quartered

  • 2 tbsp. extra-virgin olive oil

  • 3/4 cup of grape tomatoes, halved

To Make:

  • Whisk together the first six ingredients to make Caesar Salad Dressing.

  • Brush Romaine quarters with olive oil and cook on a medium-hot grill for 2 to 3 minutes per side until slightly charred & wilted.

  • Remove from grill. Drizzle with dressing and top with tomatoes

TIPS AND TRICKS

Basic Grilling Tips

  • Clean the grill thoroughly with a brush before using, making sure there is nothing left from the last grilling.  Lightly brush your grill with olive oil to prevent sticking; 

  • Using olive oil or canola oil is recommended, as both of these tend to prevent unhealthy smoking or “flaming” while grilling

  • Add extra fresh chopped herbs the last few minutes of grilling or just before you serve your dish to increase flavor.

Marinade Magic: Soak veggies in different marinades to create new dishes that help you eat more veggies!

  • Savory Summer: Especially good if grilling tomatoes.  Mix 2/3 cup of olive oil, 1/3 cup Balsamic vinegar, ½ cup of finely chopped onion (try red onion), 1 Tablespoon of fresh basil, 1 teaspoon minced garlic, salt & pepper to taste. Soak veggies for 2 hours. Excellent on chicken, too

  • Slightly Asian: Mix ½ cup of olive oil, ½ cup of low-sodium soy sauce, and ½ cup of lemon juice with 1 crushed clove of garlic. Soak for about an hour. Also good on chicken

  • Spicy Orange & Cilantro: Mix 4 tablespoons of olive oil, 2 tablespoons orange juice, 2 tablespoons orange marmalade, 2 Tablespoons of chopped fresh cilantro, and 1 teaspoon of red pepper flakes.

  • Lightly  Lemon: Mix 2 tablespoons olive oil, 4 tablespoons lemon juice, 2 tablespoons of lemon zest, and 1 teaspoon of finely chopped garlic.

Don’t forget the Fruit:  Grilling fruit caramelizes the sugar.  

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