Now that summer is upon us, I have my grilling supplies on full alert. Every dinner, in my opinion, should be eaten outside with food from the grill. And with a brand new grill on my porch, I’m ready to get started.
Vegetables are great on the grill, but there are a few stand-out veggies that have become staples at our house including asparagus, corn, eggplant, mushrooms, peppers, zucchini and onions. My best investment is a cheap little grill basket that I use on most days during the summer. Simply cut up your favorite vegetables (chunky cuts work better), coat with olive oil and spices, and place the basket directly on to your grill – stir often. Serve with chicken breasts or salmon (also from the grill).
Here is a festive and delicious recipe for your next dinner gathering on your patio:
Grilled Pork Chops with Grilled Red Potatoes and Vegetable Kebabs (serves 4):
4- 1 ½ inch thick center-cut pork loin chops
1 tbs. olive oil
1 tsp. red wine vinegar
2 medium garlic cloves, minced
1 tbs. chopped fresh thyme (or 1 tsp. crumbed dried thyme)
Marinade meat for 2 hours in the refrigerator (turning the chops two or three times).
Sear pork chops for 4 minutes on each side. Keep basting the meat with the marinade each time you turn pork chops. Total cooking time is 14 minutes
Grilled Red Potatoes with Honey Teriyaki BBQ sauce:
8 red potatoes
|¼ cup honey BBQ sauce
¼ cup melted butter
Combine BBQ sauce and butter, place potatoes on two layers of heavy duty aluminum foil and wrap tightly. Place around the outer edge of grill for 1 hour. Unwrap and place potatoes directly over coals for 10 more minutes, turning frequently and brush with teriyaki-butter mixture.
Grilled vegetables kebabs:
2 ears corn-on-the-cob, husked and cut into 3 pieces each (boil 3-5 minutes before put on skewer)
3 small zucchini, each cut into 4 pieces
1 large onion, cut into 12 wedges
12 large fresh mushroom caps
2 bell peppers, cut into 2-inch pieces
6 cherry tomatoes
1/2 cup butter, melted
1 1/2 teaspoons fresh chives, chopped
1 1/2 teaspoons fresh dill weed, chopped
1/4 teaspoon garlic salt
1/4 teaspoon lemon juice
Place vegetables on kebabs alternating between vegetables. Stir together baste ingredients and brush over kebabs. Place kebabs on hot grill over the unlit part. Grill for 10 to 15 minutes or until vegetables are cooked. Brush occasionally with baste.