Great Grilled Summer Vegetables

OK – you’re going to get tired of my grilling blogs over the next couple of months, but really, what’s better than some fresh local food grilled and shared in the back yard on a warm summer night?

Kids Love Grilled Vegetables

For those of you who lament every getting your children to eat vegs – this has to be the answer.  Take just about any fresh veg you can find, slice it, spray or brush lightly with  it with oil, sprinkle with salt and pepper and it’s guaranteed to vanish!  My family generally moans when I ask what vegetable they want with dinner, but in the summer I have to grill three times what I think is the correct amount because it is stolen before it ever hits the table.

For a family, you can make it a fun day if you start at the farmer’s market in the morning where everyone can pick “their” vegetable to include.  Maybe you can make it a game to add one “new” variety each week. This way each child has a vested interest in trying their new vegetable!

Easy Grilled Vegetable Recipe and Variations

My  husband, – you know, Mr. BBQ  – and I have different opinions about the best, easiest, and tastiest methods for grilling vegetables but the result is the same.  I like to slice my vegs in pretty large pieces and put them straight on the grill for those nice markings you get in restaurants.  I like yellow squash (it seems to hold up better than zucchini) red peppers, onions, asparagus, eggplant (for me- just the little ones) , onions and mushrooms (they go fastest).  Really simple oil, salt and pepper is great, but you can add a little extra flavor by marinating with balsamic vinegar – and for a little extra flavor you can add fresh basil, rosemary or oregano – depending on your taste! If you are short of time you can use TSG Garlic Parmesan Vinaigrette, Vermont Maple Dijon, or Island Ponzu Sauce.

By the way – those mushrooms and tomatoes seem to grill best on a skewer – they’re a lot easier to handle en masse!  For the onions and asparagus, it helps to have a smaller vegetable grill to put on the barbeque so they don’t fall in.  Here Rick and I differ – I think they should still be metal for texture in the barbeque – and not coated.  He likes some of the “basket” styles better, but I think they come out more steamed than grilled. And a little “spritzer” is handy to get the oil/marinade on the flip side when you turn them over.

Either way – when they are finished don’t put them in the oven to keep them warm – they get mushy.  Besides, if you leave them out on a nice platter – everyone who goes by steals some and they’re one of the healthiest snacks you can find!  Eat up!

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1 Comment June 10, 2010

Husbands Cooking: Tips for Dads in the Kitchen

Most nights I think we all secretly wish that someone would come take over the kitchen detail for us.  And then when it happens, I think we are all a little sorry, because…….

 My husband loves to cook, and fortunately, he’s very good at it.  He does have some specialties though – anything that can be cooked on top of a barbeque (yes, even in the winter).  In the 30+years we’ve been married, I can probably count on two hands the number of times I have had to cook on a weekend.  Not bad, you say, but it does come with some caveats:

1. It’s most frequently some form of beef and potatoes (although in the last few years with the advent of planks, we have a lot of fish too!)
2. Someone has to go to the store for some ingredient.
3. All dishes are in the sink at the end of the meal.
4. There’s a lot of crispy crust involved.

All in all, this isn’t a bad list of details, it’s just the result of what happens when someone enters what is typically “MY” domain, the kitchen.  I am, after all, a creature of habit – mine not his.

1.  Husbands can learn how to grill fish with planks.

Grilling Planked Salmon

Barbequing with a plank is a great way to tackle more delicate foods and add flavor.  At almost any  grocery store, or store that sells barbeque equipment will have them.   Just soak the plank in water for a couple of hours, and place the fish (usually) on the plank to add flavor while it cooks.  The fish won’t have to be touched until done – meaning it will stay in one piece. Here are some easy steps to follow. (more…)

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Leave a Comment October 26, 2009