If you are reading this I just want to say… THANK YOU for hanging in there while I have been absent from blogging all summer. Although I haven’t taken the time to sit down and write about it, I have definitely been busy in the kitchen – there hasn’t been a lack of experimenting and exploring! So I’m starting with grilled veggies…my fav!
I have become a little obsessed with grilled veggies. I have thrown everything from Romaine lettuce to halved spaghetti squash onto the grill and the results have been remarkable! Who knew?
Its harvest season here in Michigan and road side stands & farmers market are donning every root vegetable imaginable, warm weather greens, broccoli, cauliflower, eggplant, onions and so much more!
Grilled Romaine Caesar Salad
If you want to thrill your family or dinner party guests with something that is a step above your traditional caesar salad – simply cut an in-tact head of romaine down the middle and throw it on the grill until you see grill marks. Then toss together with your favorite caesar dressing & parmesan/feta/goat cheese. Simple, easy, tasty.
A Rainbow of Grilled Vegetables
Being that its “Harvest Time” here in the midwest $11 in veggies can create a pretty sizable feast that is healthy and delicious! Here are some of my favorites from the summer/fall.
Here is how to prepare veggies for the grill:
Corn: Some like to boil the corn first – some like to throw it on the grill in the shuck. There are million ways to grill corn. My favorite way is to boil first, then grill. Its a little bit faster this way. Once you get it to your desired consistency slather in butter or oil of choice, sprinkle with salt and serve!
Beets: Slice into 1/4″ slices, brush with lemon/olive oil mix and sprinkle with salt & pepper
Avocado: Slice down the middle, remove pit, throw on grill until you see grill marks – salt afterwards
Carrots (orange, purple, red, yellow): Brush with lemon/olive oil mix and sprinkle with a curry mix of your choice (I use Tastefully Simples Taste of India Blend)
Onion: Slice in half – throw on the grill until the onion gets grill marks and becomes translucent.
Eggplant: Slice raw eggplant into 1/2 slices (or thinner if you like!) and brush with olive oil, crushed garlic & Italian herbs (crush fresh oregano, basil, thyme). I like to steam grill eggplant….
Meaning, if you have an squeeze bottle – fill it with water and spray the eggplant while its grilling so the eggplant gets enough moisture to cook through. Otherwise you might end up with rubbery eggplant.
Vegetable Basket: Such a great tool for grilling vegetables chopped into smaller pieces such as broccoli florets, sliced mushrooms, cauliflower (cut into small florets).
A great recipe that is hearty but still appropriate for an outdoor BBQ:
Grilled Beet Salad with Avocado
2 large beets – fresh (canned doesn’t work the same on the grill)
1 large Avocado
Grilled Romaine (as directed above)
1/4 – 1/2 cup goat cheese (Optional)
Peel and cut beets into 1/4″ slices – slather in olive oil & Garlic blend (see above) Grill until you can easily pierce a beet slice with a fork. Remove from grill – let cool – cut into cubes and toss with Avocado.
Cube the Avocado and toss together with beets.
sprinkle with 1/4 cup of crumbled goat cheese if desired.
1/2 cup Olive Oil
Juice from a 1/2 Lemon – squeezed
1 to infinity cloves of garlic (to taste!)
1 tsp salt/pepper
1 TB Honey
Fresh Herbs (Basil, oregano, Thyme)
Place all ingredients into a blender for 10-15 seconds
FINAL STEP: toss the beet/avocado together – pour desired amount of dressing over the mixture. Enjoy!
This recipe is a shout out to my workout team from Sola in Rochester, MI! Some of them (including our trainer Rhonda) came over for a wine night a couple weeks ago – we had this beet and avocado salad out on the deck and it was perfect for an outdoor meal.
Thanks for visiting us again – looking forward to getting back to our weekly meetings together!
Pasta Is Not Salad Founder: Tina Catron