Tag Archives: corn

Grilling Up a Storm… of Vegetables

There’s often so much focus on MEAT when we talk about grilling and I thought a little primer on grilling vegetables was in order.  Here’s my general rules for prepping and cooking the good stuff over a hot fire.

grilledvegetables

Red, Yellow and Green Bell Peppers – Grill the peppers over high heat until charred all over, about 12-15 minutes. Then place in a bowl and cover with plastic wrap.  Let rest for ten minutes, then rub off the charred skin with a paper towel.  Cut the peppers in half and remove the seeds.

Mushrooms – Begin by trimming off just the bottom of the stem and brushing them free of any loose dirt.  Brush with olive oil and season with salt and pepper.  Grill over high heat until tender and slight wrinkly on the outside, about 10 minutes, turning occasionally.

Zucchini and Yellow Summer Squash – Cut into 1/4″ wide slices.  Brush with olive oil and season with salt and pepper.  Grill over medium-high heat until tender and grill marks appear, about 6-8 minutes.

Scallions – Begin by trimming off the root ends.  Brush with olive oil and season with salt and pepper.  Grill over medium-high until tender, about 4 minutes.

Eggplant – Halve lengthwise and and cut into 1″ to 1 1/2″ chunks.  Brush with olive oil and season with salt and pepper.  Grill over medium heat, covered until soft, 5-8 minutes.

Potatoes – Cut into 1/2″ wedges and precook by steaming for 10-15 minutes or just until tender.  Let cool.  Then brush with olive oil and and season with salt and pepper.  Grill over medium heat until grill marks appear, about 8-10 minutes.

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Filed under Food, holiday, How To, Vegetarian

Feliz Cinco de Mayo!

I’ll be celebrating this Mexican holiday with a feast of small plates tonight and wanted to share my guacamole recipe.  It’s not super traditional, but yields delicious results!  Let me know if you like it!

guacamole-with-cornGuacamole with Corn
2/3 cup fresh cooked sweet corn
3 ripe, but firm avocados
1 medium red onion, diced
1/3 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tbsp cumin
1 tsp chili powder
2/4 cup chopped cilantro
juice from 2 limes
salt and pepper to taste

Mix all ingredients in a medium bowl.  Cover and refrigerate to blend flavors.  Makes about 4-5 cups of guac.

Enjoy!

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Sweet Corn Stuffed Summer Squash

Once the sweet corn and summer squash start appearing in the grocery store, you know it isn’t long until it’s in the garden and markets also! This is one of my favorite go-tos for dinner when running short on time and wanting to eat fresh and light.

Sweet Corn Stuffed Summer Squash

6 skinny summer squashes (zucchini works too!)
2 cups low fat ricotta cheese
1 cup fresh sweet corn, steamed and cut off the cob
1/4 cup basil leaves, cut into thin strips
1/4 cup mozzarella cheese
salt and pepper to taste

Preheat oven to 350 degrees.

Wash squash then cut in half lengthwise. Using a teaspoon, gently scrape down the middle of the squash removing the seeds and a bit of flesh. You want to create a pocket to hold the filling.

Combine remaining ingredients in a large mixing bowl, then season to taste. Gently pack filling into squash. Place squash halves in 9×13 baking dish and bake uncovered for 15-20 minutes.

Enjoy!

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Filed under Food, Recipes, Vegetarian