This summer we are highlighting recipes that use the grill, fresh vegetables, and fruit! What better way to soak up some Vitamin D and enjoy the warm weather than grilling up some delicious food?
Grilled Vegetable Salad
INGREDIENTS
- 4 medium ears sweet corn, husk and silk removed
- 4 small to medium yellow squash, ends trimmed, quartered lengthwise
- 2 medium zucchini, ends trimmed, quartered lengthwise
- 2 large red bell peppers, stems, seeds and any large ribs removed, and cut into 3 to 4 pieces each
- 1 large red onion, ends and skin removed, sliced into 3 to 4 large intact-rings
- 1 lb. asparagus, tough ends snapped off
- olive oil
- kosher salt
- freshly ground black pepper
- 1 lb. cherry or grape tomatoes, sliced in half
- herby lemon vinaigrette (can be made the day prior to grilling the salad)
- 4 oz. your favorite blue cheese, crumbled (If you don't like blue cheese, use large, wide shavings of Parmesan!)
INSTRUCTIONS
- Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled.
- Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. Drizzle olive oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with the olive oil. Sprinkle vegetables generously with kosher salt and freshly ground black pepper, and fold again using your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you're ready to grill.
- Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it's just a matter of checking on them regularly and removing them when they're done to your liking. Once the vegetables have charred and are cooked/softened to your liking, remove them back to the rimmed pan.
- Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a large serving vessel or low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.
Recipe and photo by: https://stripedspatula.com/berry-grilled-flatbread-pizza-recipe/
Grilled Flatbread Pizza with Berries and Fontina
INGREDIENTS
Flatbreads
- 1 pound ball pizza dough , room temperature
- vegetable oil, for oiling grill grates
- 1-1/2 cups shredded fontina, divided
- 1/4 cup grated Parmigiano Reggiano, divided
- 1 cup blackberries, divided
- 2 cups, sliced and divided
- 1/2 cup baby arugula, roughly chopped and divided
- 1/4 cup fresh basil leaves, roughly torn and divided
- 2 teaspoons extra virgin olive oil, divided
- kosher salt and freshly-ground black pepper
Balsamic Reduction
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
INSTRUCTIONS
Make the Flatbreads
- Cut the ball of pizza dough in half. Roll each half into a rectangle about 1/8-to 1/4-inch thick. “Dock” the crusts all over with a fork. Transfer to a rimless cookie sheet or metal pizza paddle generously dusted with flour.
- Heat grill to 500 degrees F over medium-high flame and oil the grates.
- Slide the flatbreads onto the oiled grates. Close the lid on the grill and cook over direct heat for about 3 minutes, until grill marks appear. Use tongs to flip the dough and grill for 2-3 minutes on the second side.
- Remove flatbreads from grill and brush the tops with olive oil. Top each with half of the shredded fontina, Parmigiano Reggiano, strawberries, blackberries, a pinch of kosher salt, and freshly-ground black pepper.
- Return the flatbreads to the grill over indirect heat (you want the cheese to melt, but don't want to burn the crusts). Close the lid and cook for 3-5 minutes, until cheese is melted.
- Top flatbreads with arugula and basil. Drizzle with extra-virgin olive oil, if desired, and honey-balsamic reduction. Cut into wedges and serve.
To make the Balsamic Reduction:
- In a small saucepan, stir together balsamic vinegar and honey. Bring to a boil, reduce heat, and simmer for about 10 minutes, until reduced by half. Let cool.
Recipe and photo by: https://stripedspatula.com/berry-grilled-flatbread-pizza-recipe/
Grilled Pineapple with Brown Sugar Rum Glaze
INGREDIENTS:
- 3 thick pineapple slices
- 1 cup rum
- 2 tablespoon brown sugar
- 2 teaspoon cinnamon powder
- 2 teaspoon vanilla extract
INSTRUCTIONS:
- Prepping the glazewhisk rum, brown sugar, cinnamon powder, vanilla extract well. Marinade pineapple – Soak pineapple slices in rum, brown sugar liquid for about 30 minutes or even over night.
- Grilling fruit – heat up the grill pan. Wipe the pan with some oil or butter using a paper towel. Place rum soaked pineapple on hot grill, cook pineapple for 3 to 4 minutes on medium heat. If you are looking for beautiful cross grill marks rotate pineapple slices on the same side 45 degree. Cook for 3 minutes.
Flip the pineapple slices and cook for 3 minutes on the other side. You can rotate it 45 degrees on the other side as well to get cross marks.
Recipe and photo by: https://www.currytrail.in/grilled-pineapple/
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