Happy Grilling Season!
It’s time for us to fire up the grill and create our culinary masterpieces outdoors.
While most think of meat, fish, or chicken on the grill, did you know vegetables can be cooked to perfection as well? Grilling adds a delicious smoky, earthy dimension to your vegetables.
You can also create make-ahead vegetable-centric sides to help with time management on barbecue day.
With more and more people opting for a plant-based diet, these dishes satisfy both the vegetarian and the carnivore guest. Bon appetite y’all!
Jan’s Grilled Mixed Vegtables
2 Red Bell Peppers
2 Large Sweet Onions
1 Large Eggplant
2 Large Zucchini
4 Large Portabella Mushrooms
1 Large Bunch of Purple or Green Asparagus
Salt and Pepper to Taste
⅓ Cup Lemon Juice
⅓ Cup Olive Oil
2 Cloves Minced Garlic
Teaspoon Each Thyme, Oregano and Basil
Mix lemon juice, olive oil, herbs and garlic in a small bowl and set aside.
Remove seeds from red pepper, stems from mushrooms, the woody bottom portion of asparagus and peel skin from eggplant. Slice all vegetables in uniformly large pieces.
In a large bowl or container pour the marinade over the vegetables, add salt and plack pepper to taste. Mix well, cover, and refrigerate for three hours.
Oil your grill pan to prevent sticking or spread perforated heavy duty aluminum foil over your grill grate. Spread vegetables over the surface and cook over medium heat, moving the vegetables occasionally with a spatula until they are tender.
My Healthy and Delicious Dill Potato Salad
3 lbs. Small Yukon Gold Potatoes Halved
2 Bunches Scallions Chopped
⅓ cup Extra Virgin Olive Oil
3 Tablespoons Dijon Mustard
½ Cup Finely Chopped Fresh Dill
⅓ Cup of Hellman’s or Duke’s Mayonnaise
Salt and Pepper to taste
Sliced Lemon for Garnish
In a small bowl mix all ingredients except potatoes and set aside. Gently boil potatoes until tender.
Drain water from potatoes and allow them to cool. Once cool, cut potatoes in half and gently stir in other ingredients. Refrigerate overnight.
Divine Mushroom Spinach Orzo
2 Cups Orzo
1 lb. Wild Mushrooms Chopped
2 Tablespoons Olive Oil or Unsalted Butter
1 Bunch Scallions Chopped
3 Cups Low Sodium Chicken or Vegetable Broth
4 Cups Fresh Chopped Spinach
1 Cup of Grated Parmesan Reggiano Cheese
Salt and pepper to taste
In a large non-stick skillet, over medium high heat, sauté mushrooms and scallions in olive oil or butter until tender.
Remove from the skillet and set aside. Add orzo and toast until brown. Note: if there is not enough liquid from the vegetable sauté add more olive oil or butter.
Stir in broth, salt and pepper, mushrooms and scallions.
Cover, reduce heat and simmer for 15 minutes.
Stir in spinach and Parmesan and cook until orzo is tender. About an additional 15 minutes
Creole/Cajun Grilled Corn
6 Ears of Corn Shucked
¾ Cup Unsalted Butter or Olive Oil
1 Tablespoon of Cajun Seasoning (Slap Ya Mama,Tony Chachere,Louisiana)
Mix Butter or Olive Oil with seasoning. Place corn in aluminum foil, slather on oil and seasoning mixture. Tightly wrap corn in foil and place on the grill turning regularly until corn is tender. About one hour.
– Janis Merrill-Gipson,
Janis is a self proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.