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

Grilling tricks for deliciousness and health

Marinate before you grill. Marinating adds subtle flavor, brings out the veggies’ flavor and holds in the nutrition.  Store bought marinade should contain either olive or canola oil.  These oils cling to veggies while they grill preventing smoking or flaming which are not healthy.  Make your own marinade (See recipes below). Mix veggies and marinade together. 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. Or loosely wrap small veggies or pieces of cut-up veggies in aluminum foil. Visit this LINK for more tips.

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. If you need to cook it for 20 minutes or more, keep the veggies away from direct heat.” (E. Karmel: Taming the Flame) 

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 medium hot grill, close lid, and grill for 15 to 20 minutes, turning every 5 minutes. Sit back and enjoy. 

Maybe all you’ll have to do is give out napkins!

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 and freshly ground black pepper

Veggies                           

• 3 bell peppers: red, green and yellow

• 3 zucchini or yellow squash

• 2 large onions

• 1 eggplant

To Make It

• Combine first 5 ingredients in a large bowl for marinade

• Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into ½-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) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.

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

Ingredients

• ¾ c. mayonnaise

• 1 clove garlic, minced

• 1 tsp. honey mustard

• 1 tsp. Worcestershire sauce

• Juice of ½ lemon

• Salt and fresh ground black pepper

• 1 large head romaine lettuce, quartered

• 2 tbsp. extra-virgin olive oil

• ¾ c. 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 medium hot grill for 2 to 3 minutes per side until slightly charred and wilted.

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

TIPS AND TRICKS: Grilling basics

• Clean grill thoroughly with a brush before using, making sure there is nothing left from the last grilling.  

• Use olive oil or canola oil as both tend to prevent unhealthy smoking or “flaming” while grilling

• Marinade veggies for at least ½ hour, but no more than 8 hours. 

• 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  together 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 and pepper to taste. Soak veggies for 2 hours. Excellent with chicken, too

• Slightly Asian: Mix  together 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 and Cilantro: Mix  together 4 tablespoon of olive oil, 2 tablespoons orange juice, 2 Tablespoon orange marmalade, 2 Tablespoons of chopped fresh cilantro and 1 teaspoon of red pepper flakes.

• Light  Lemony: Mix together 2 tablespoon olive oil, 4 tablespoon lemon juice, 2 tablespoon of lemon zest, 1 teaspoon of finely chopped garlic.

Don’t forget the Fruit:  Grilling fruit caramelizes the sugar. Large fruits like peaches, bananas, plantain, pineapple, apples and  melon are best and make a delicious dessert. Give it a try.

Videos of the Week:

The Best Technique for Grilling Vegetables