3. Recipes
Thai grilled veg
• Time: 20 minutes
• Ingredients:
• 1/2 an eggplant, cut into 1/2 inch to 1 inch thick slices
• several sweet peppers of different colors, cut lengthwise and de-seeded
• optional: other vegetables such as portobello mushroom slices, onions (quartered), or sweet potato slices
• MARINADE:
• 6 cloves garlic
• 1 Tbsp. salt
• 2 tsp. dark soy sauce (or 1 Tbsp. wheat-free tamari for gluten-free diets)
• 1/4 cup fresh lime juice (or substitute lemon juice)
• 1/2 loose cup fresh coriander, including the stems, chopped
• GARNISH:
• handful of fresh coriander/cilantro leaves
• Preparation:
• Place all marinade ingredients in a small chopper or food processor. Process to a fine paste-like sauce.
• Place prepared vegetables in a long and flat dish or pan. Pour the marinade over.
• Distribute the marinade over both sides of the vegetables. Allow to sit for at least 10 minutes (while you prepare the
barbecue), or up to several hours in the refrigerator.
• Grill on your barbecue (or on an indoor countertop grill), turning several times. Vegetables are done when browned
slightly and flesh has softened - about 10 to 15 minutes, depending on the heat of your grill.
• Vegetable Grilling Tips: If you want to grill cherry tomatoes and onions (these are marvelous on the barbecue!), try
marinating them first, them skewering them. Wooden skewers can be easily purchased in grocery stores or gourmet food
shops.
• Serve the vegetables as is, or garnish with a handful of fresh coriander leaves sprinkled over. Makes a perfect side dish to
barbecued meat, burgers, poultry, fish, or other barbecue delights. ENJOY!!
4. • By using small artichokes on skewers you can prepare these otherwise difficult to
grill vegetables easily and it makes a great side dish while you grill other things.
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4 to 6 as a side dish
• Ingredients:
• 18 small artichokes
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons water
• 1/2 teaspoon thyme
• salt and pepper
• Preparation:
• Combine lemon juice, olive oil, thyme and water. Trim stems from artichokes and
remove leaves until you get the pale inner leaves. Cut off the thorny tips of the
leaves and remove the fibrous parts from around the bottom. If larger than about
1 1/2 inches cut in half lengthwise. Coat with marinade. Thread onto skewers and
place on preheated grill (medium heat). Cook for about 15 minutes, or until the
bottoms become tender. Turn frequently. When done remove from grill and pour
remaining marinade over them with a little salt and pep
5. • These onions are filled with beer, giving them a unique flavor. You
can use cola instead of beer if you would prefer a sweeter flavor or
don't want to use alcohol.
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: One person per onion
• Ingredients:
• 1 medium to large onion per person
• 1 tablespoon of butter per onion
• beer of your choice
• Preparation:
• Peel onion, leaving most of the bottom intact. You are just trying to
provide a flat area for placement on the grill. Carve a hole into the
onion without piercing the bottom. Place butter in hole and fill with
beer. Wrap in foil and place on grill. Cook until tender.
6. • There's no better way to cook a pizza than on the grill. This high, dry heat makes it the perfect pizza oven. This
Greek inspired pizza is loaded with great flavors and sure to make everyone happy.
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: Makes 2 8-inch pizzas
• Ingredients:
• 3 tablespoons olive oil
• 1/8 teaspoon salt
• 6 drops red pepper sauce
• 1 clove garlic, minced
• 2 tablespoons fresh basil (2 teaspoons dried)
• 3 green onions, sliced
• 2 medium tomatoes, seeded and chopped
• 48 ounces frozen pizza crust dough, thawed
• 1 cup shredded mozzarella cheese
• 2 ounces feta cheese, crumbled
• about 10 olives, cut in half
• Preparation:
• Combine oil, salt, pepper sauce and garlic together. Set aside 1 tablespoon, then add basil, onions and tomatoes
to mixture and toss. Cover and let stand at room temperature for about 30 minutes to blend flavors. Preheat grill.
Divide dough in half and roll each half into 8 inch circles on a floured surface. Carefully place crusts on hot grill and
heat for about 1 to 2 minutes or until they begin to brown. Remove crusts from grill. Place browned side up and
brush with the reserved olive oil mixture. Top with tomato mixture, cheeses and olives.
• Carefully return to grill. This is easier if you use a cookie sheet to carry the pizzas. Close lid and continue grilling for
about 2 to 4 minutes or until bottom has browned and cheese is melted. Serve.
7. Vegetarian pasta
• Judy Wirth sent me this simple but great way to grill up
sweet onions.
• Cook Time: 1 hour
• Total Time: 1 hour
• Ingredients:
• 1 onion per person
• salt and pepper to taste
• Preparation:
• Place onions, unpeeled, on the grill top side down for
30 minutes then turn and grill root side down for
another 30 minutes. Peel and separate onion layers.
Add salt and pepper to taste. These are juicy and
delicious.
