Great Grilling for Independence Day!

Great Grilling for Independence Day!

Grilled Vegetables3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

From: www.FoodNetwork.com

Other Ideas to Throw on the Grill

While very good, the previous recipe is a lot more complicated than some of us have time for today. So, here’s some quick, easy, and healthy last minute additions to your dinner today (these would be awesome with foods from your garden!).

Grilled Shishkabob Veggies
Assorted Vegetables (squash, bell pepper, tomato, onion, mushrooms, asparagus, potatoes, carrots, etc) – Whatever you have on hand
Italian Dressing
Lemon and Pepper Seasoning Salt

Put your veggies on skewer sticks and cover with Italian dressing. Let marinate for about an hour (or longer, depending on how much time you have). Drain off dressing and season vegetables with seasoning. Place skewers on the grill for a few minutes, turning half-way through. Enjoy!

Grilled Peaches
For a different twist on your dessert, half peaches (make sure they’re not too ripe), remove the pit, and place them on the grill. Season with a little cinnamon and Splenda. Take off the grill and top with ice cream or whipped topping.

Grilled Onions
I’ve found several recipes for grilled onions, but here’s the general recipe:
Peel onions and core center (until you have a hole about 1/2 inch wide). Sprinkle center and all over with salt and pepper and place some butter (or Smart Balance) in the hole. Wrap onion in aluminum foil and place on the grill over indirect heat for about 1 hour. Unwrap onion and serve.

Grilled Corn on the Cob
While you’re grilling burgers, stick some corn on the grill with it. Here’s how:

Place each ear of corn (remove husk) on aluminum foil and season. Add some butter and a tablespoon of crushed ice (it’ll melt and add moisture for your corn). Wrap corn completely with foil, tucking ends under well. Place on grill for about 20 to 30 minutes or until corn is done.
You can season with salt, pepper, parsley, green onions, garlic powder, onion powder, lemon pepper, or whatever you like to season your corn with.