Summertime Grilling!

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By Portia Little

Portia Little

Budget Kitchen by Portia Little

One of the joys of summer is eating outside, and that includes enjoying a great meal from the grill.

And what could be easier, in fact, than grilling your entire meal, including the veggies and even a scrumptious fruit dessert. With fresh veggies available in abundance this time of year, you can enjoy your favorites such as zucchini, bell peppers, onions, mushrooms, and tomatoes – charred and delicious.

The method is easy – Cut your veggies into equal-size chunks; drizzle with olive oil, and season with salt and pepper as well as seasonings of choice such as basil and thyme. Preheat grill to high, then adjust heat to low. Sear veggies on all sides, turning with tongs every 1 to 2 minutes. Cook until a knife inserts easily into pieces.

Of course, grilling veggies in a foil bag eliminates the messy cleanup. Place veggies in a foil bag and drizzle with olive oil and seasonings of choice. Fold to close and grill, covered, until tender. To make your own foil bag, place veggies in center of a large foil sheet. Bring the ends together and fold to seal. Leave room for steam.

And don’t forget dessert – grilled fresh pineapple topped with ice cream and rum sauce is your grilling grand finale.

potato wedges

 

 

 

 

 

 

Grilled Sweet Potato Wedges

2 large sweet potatoes peeled and cut into wedges

1 ½ tablespoons olive oil

½ teaspoon curry powder

Salt and pepper to taste

Prepare sweet potatoes; toss with remaining ingredients. Place potatoes in double-lined heavy duty foil. Grill on high for about 30 minutes, or until tender. Makes 4 servings.

Honey Dilled Carrots

8 carrots, peeled and sliced ½ inch thick

¼ cup lemon juice

1 tablespoon honey

1/8 teaspoon crushed dill

Salt and pepper to taste

Toss carrots in marinade ingredients. Thread on skewers and reserve marinade. Grill on medium heat about 20 minutes (10 minutes per side), basting with marinade. Makes 4 servings.

Grilled Pineapple with Rum Sauce

1 pineapple (3 to 4-pound)*

2 teaspoons butter

¼ cup brown sugar

¼ cup rum

Vanilla ice cream

Cut top and bottom off pineapple, peel and cut into ½-inch rings. Core out center of each ring. Spray grill with cooking spray; preheat to medium. Grill pineapple, in 2 or 3 batches, 2 to 3 minutes per side, until nicely browned and grill marks have appeared. For sauce, heat butter, sugar and rum in saucepan over low heat, stirring until sugar dissolves and sauce thickens slightly, about 2 minutes. Remove from heat.

To serve, placed pineapple ring on each plate, scoop ice cream into center of ring, and drizzle with sauce.

*Note: you can buy pre-sliced pineapple slices.

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