Cultivating culinary genius in your backyard doesn't have to stop at the main course. Barbeque vegetables for delicious salads and grill fruit for dessert.
Recipes
» Very Veggie Marinade » Grilled Vegetable Salad » Veggie Kebabs » Corn on the 'Que » Roasted Onions » Grilled Peaches or Pears with Blue Cheese and Balsamic Glaze » Grilled Summer Fruit Kebabs
Very Veggie Marinade
Veggies are delectable when soaked in a combination of olive oil and herbs before grilling. Don’t marinate veggies for too long, though – you still want those natural, summer fresh flavours to shine!
Ingredients:
Combine the following ingredients in a large freezer bag with a zipper-style top.
- ¼ cup olive or canola oil
- 2 tablespoons apple cider, wine, rice or white vinegar
- Fresh or dried rosemary, basil, oregano, thyme or tarragon
- Salt and pepper to taste
Directions:
Add a variety of thickly sliced veggies, such as zucchini, summer squash, vidalia onions, tomatoes or peppers to the bag and shake. Allow to soak for fifteen to twenty minutes, then remove from bag and place veggies directly on the grill.
Quick Tip:
Create a Mediterranean treat by placing marinated asparagus in a foil package along with a splash or two of water. Add diced tomatoes and feta cubes. Seal the package and place on the grill for ten to fifteen minutes, or until asparagus is tender-crisp (veggie-speak for al dente).
Roasted Onions
Vidalia onions are sweet and mild, which makes them the perfect choice for grilling whole and serving as a side dish along with other grilled foods.
Ingredients:
- Vidalia onions
- Butter
- Salt
- Pepper
Directions:
You don’t even have to go to the trouble of peeling the onions! Simply cut off each end so the onions sit flat and place directly on the grill. Cook over medium-low heat for 30 minutes per side. Allow to cool slightly, then peel away the outer layer and cut in half. Add salt, pepper and melted butter to taste.
Quick Tip:
Cool the onions, then peel, slice and add to sandwiches, wraps or salads.
Grilled Vegetable Salad
Warm summer salads are substantial enough to serve as a light summer evening meal, along with crusty bread and plenty of whipped butter or olive oil and balsamic vinegar on the side.
Ingredients:
- Assorted vegetables such as zucchinis, peppers, summer squash, tomatoes, mushrooms and asparagus
- Baby spinach, arugula and grated red cabbage
- Goat or feta cheese
- Extra virgin olive oil
- Vinegar
- Olives optional
Directions:
Slice vegetables and coat in the Very Veggie Marinade. If the veggies are not large enough to roast directly on the grill, you can use a grill basket or put them on skewers. Once the veggies are cooked, quickly toss them with a combination of baby spinach, arugula and red cabbage. Add crumbled goat or feta cheese, plus a splash or two each of extra virgin olive oil and the vinegar of your choice. Serve immediately.
Quick Tip:
Olives are so tasty when warmed, so if using a grill basket, try throwing a few black or green olives into the mix.
Veggie Kebabs
Take advantage of summer’s bounty by loading skewers with a wide assortment of veggies. This simple recipe is inspired by the flavours of Italian pesto.
Ingredients:
- 2 tablespoons olive oil
- 3-4 tablespoons store bought pesto (look for ones with no added sugar)
- Salt and pepper to taste
Directions:
Pre-soak wooden skewers in water so they won’t catch fire. Combine the olive oil, pesto, salt and pepper. Next, thread pre-soaked skewers with a variety of vegetables, like zucchini, eggplant, summer squash, cherry or grape tomatoes, mushrooms and peppers. Heat the grill to medium-high, then brush it lightly with oil and add the skewers. Cook for about ten to fifteen minutes, turning frequently.
Quick Tip:
Concoct a cool dip for your pesto-grilled veggies by combining a tablespoon of the store bought pesto with ½ a cup of sour cream or mayo and a little lemon juice. Whisk together and serve in ramekins.
Corn on the 'Que
A true summer treat, freshly harvested corn-on-the-cob is fantastic when cooked on the 'que.
Ingredients:
- Fresh corn
- Whipped butter
- A few jalapeno peppers and black pepper optional
- Curry powder and cumin optional
- Pressed roasted garlic and lemon juice optional
- Chili powder and lime juice optional
Directions:
Remove the silks and gently loosen the husks of the corn, but leave them on. Soak in a pot of cool water for about half an hour. Allow the corn to dry and peel the husks down. Brush corn with melted butter. Pull the husks back up and twist to secure. Place directly on the grill and cook over medium-high heat for five to ten minutes, turning frequently.
Quick Tip:
Create tangy flavoured butters by adding the following to freshly whipped, unsalted butter: diced jalapenos and black pepper, curry powder and cumin, roasted garlic and lemon juice or chili powder and lime juice.
Grilled Peaches and/or Pears with Blue Cheese and Balsamic Glaze
The unexpected flavours in this recipe blend together perfectly. Serve it as a side at your next dinner party.
Ingredients:
- 4-5 peaches and/or pears
- ½ cup balsamic vinegar
- 2 tablespoons brown sugar or honey
- 1 teaspoon freshly ground pepper
- Crumbled blue cheese
Directions:
Combine ½ cup balsamic vinegar, 2 tablespoons brown sugar or honey, and about a teaspoon of freshly ground black pepper in a small saucepan. Heat until liquid begins to reduce, then set aside to cool. Next, core or pit and halve the peaches or pears. Preheat the grill to medium-high, lightly brush with oil and place the fruit on the grill, face down. After five minutes, flip the fruit up and brush generously with the glaze. Cook for five more minutes. Before serving, top the fruit with crumbled blue cheese and remaining glaze.
Quick Tip:
The balsamic glaze can also be brushed on skewers of grilled pineapple chunks.
Grilled Summer Fruit Kebabs
For a truly delectable dessert, try summer fruits on skewers.
- Nectarines, peaches, plums and pears
- Brown sugar or honey
- Vanilla ice cream or frozen yogurt
Directions:
Pre-soak wooden skewers in water so they won’t catch fire. Use a combination of nectarines, peaches, plums and pears, pitted or cored and halved. Thread the fruit onto the skewers, and then grill them for about ten minutes, turning frequently. Before serving, sprinkle the fruit with brown sugar or drizzle with honey. For a cool twist, serving the skewers with vanilla ice cream or frozen yogurt.
Quick Tip:
No time for skewers? Simply place quartered fruit pieces in a grill basket.