By Angie Sutton, mothersapronstrings.com
At Sutton Central when we think about grilling, we generally think about a steak or a pork loin. The kids’ favorite chicken legs and hot dogs find a usual spot on our grill grates as well.
However, the grill doesn’t have to be all about meat. While corn on the cob is undoubtedly the side dish of the season, try exploring the rest of summer’s bounty over the flame. Cherry tomato skewers, planks of summer squash, and thick slices of eggplant will liven up any cookout and provide many more nutrients than that bag of potato chips.
A lot of veggies do well on the grill, but some really stand out like asparagus, corn, eggplant, mushrooms, peppers, onions and cabbage. Generally vegetables with a higher water content are not recommended such as cucumbers, celery and most leafy greens. If you’re willing to experiment then certainly there are many opportunities to test out ideas.
Foil packets are an easy solution to grilling veggies, but I find they don’t impart that particular grill flavor we celebrate. Luckily, in the past few years specialized grill tools have flooded the market, making it simple to grill pizza, jalapeno poppers, dice-cut vegetables and more. They even have a simple basket that can hold enough vegetables for a dinner party and clean up is quick!
Vegetable Buffet Tray
1/2 c. thickly sliced zucchini
1/2 c. sliced red bell pepper
1/2 c. sliced yellow bell pepper
1/2 c. sliced yellow squash
1/2 c. sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
1/2 c. olive oil
1/2 c. soy sauce
1/2 c. lemon juice
1/2 clove garlic, crushed
Place zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms and tomatoes in a large bowl. In a small bowl, mix together olive oil, soy sauce, lemon juice and garlic. Pour over the vegetables. Cover bowl and marinate in the refrigerator for 30 minutes. Preheat grill for medium heat. Lightly oil grate. Remove vegetables from marinade and place on preheated grill. Cook for 12 to 15 minutes or until tender.