Grilled Vegetables

This is a great recipe for summer.  You can use any or all of the vegetables in the recipe.  I just happened to have zucchini, mushrooms and bell peppers around, so that's what I used.  You can easily vary the amounts to accommodate however many you are serving.  Also, you can serve this at any temperature, so you can make it ahead if you need to.

Grilled Vegetables

3 red or orange bell peppers, seeded and quartered
3 yellow squash, sliced lengthwise
3 zucchini, sliced lengthwise
12 button mushrooms
1 pound of asparagus, trimmed
12 green onions, trimmed
1/4 cup plus 2 tablespoons olive oil
salt, to taste
pepper, to taste
3 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1/2 teaspoon finely chopped fresh rosemary

Preheat grill.  Brush the vegetables with 1/4 cup olive oil.  Sprinkle the vegetables with salt and pepper to taste.  Grill the vegetables until crisp tender and lightly charred all over, about 12 minutes for the peppers, 7 minutes for the yellow squash, zucchini, and mushrooms, and 4 minutes for the asparagus and green onions.  Cut the zucchini into 1/2 thick slices.  Toss in a serving dish.

In a small bowl, whisk the last five ingredients together with the 2 tablespoons of olive oil.  Add salt and pepper to taste.  Drizzle the dressing over the vegetables, and serve warm or at room temperature.

Serves 6.

Summer Grilling at its Best

There's nothing like fresh vegetables and herbs in the summer.  My favorite combination is tomatoes and basil.  Here's a great recipe for tuna using both.

Grilled Tuna with Tomato-Basil Vinaigrette

2 tablespoons olive oil
Juice of 1 lime
Salt and pepper to taste
2 yellowfin tuna steaks

Tomato-Basil Vinaigrette
1 ripe tomato, cored, seeded and chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
2 tablespoons chopped fresh basil (do not use dried)
Salt and pepper to taste

Combine oil, lime juice, salt and pepper in a plastic ziploc bag.  Add tuna and marinate for at least 10 minutes.  Grill until medium rare (do not overcook).

Combine ingredients for vinaigrette.  Spoon over the tuna.

Mexican Grilled Chicken

I tried this new recipe earlier this week and both my husband and I loved it.  It's quick and easy with very little fat.  And the lime juice makes it refreshing and summery (is that a word?).

Mexican Grilled Chicken

1 (6 ounce) can of unsweetened pineapple juice (3/4 cup)
2 tablespoons lime juice
1 tablespoon vinegar
2 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
pepper to taste
1 tablespoon vegetable or canola oil
4 boneless, skinless chicken breasts

To make marinade, combine all ingredients except chicken in a small bowl.
Place chicken in a ziploc plastic bag.  Add marinade.  Seal and refrigerate overnight.  Bring chicken to room temperature before cooking.
When ready to cook, preheat grill to medium-hot.
Grill chicken until done, basting with marinade.

Grilled Salmon

We tried a new recipe that I found online.  It's from Joy Bauer, RD.  I cut it in half for just the two of us.  It's so good and there is no added fat.

24 ounces wild salmon, four 6-ounce steaks
1/2 cup soy sauce, low sodium
1/4 cup orange juice
2 tablespoon garlic, chopped
2 teaspoon mustard, Dijon
2 teaspoon tomato paste
1/2 lemon, juiced

Preparation

1. Place the salmon steaks in a resealable plastic bag and set aside.
2. Mix the soy sauce, orange juice, garlic, mustard, tomato paste, and lemon juice in a bowl and pour into the plastic bag.
3. Seal and place the bag in the refrigerator and let marinate for 4-6 hours.
4. When ready, place the salmon on a grill for approximately 5 minutes on each side (or longer for well done).  Discard the leftover marinade, or for extra flavor, lightly drizzle a few tablespoons on the salmon while grilling.

I have so many recipes that call for a small amount of tomato paste.  I hate throwing the rest of the can away.  So, I spoon the remaining tomato paste into an ice cube tray and place it in the freezer.  When frozen, I place in a ziplock freezer bag to use the next time I need tomato paste.