Grilling season doesn’t
stop with the end of summer, like it once did. In today’s
world, many of us leave the grill on the back porch practically
year-round or haul it to the stadium parking lot throughout
football season for those special gatherings like tailgate parties
and other festive events.
I love the smell of charcoal wafting through the air and the
undeniable taste of those juicy burgers, steaks and veggies
cooked over an open flame.
When you gather for your next cookout, try a few of these ideas.
And be sure to share some of your tips for a successful outing
with us.
Mixed Vegetable Grill
3 medium red or green bell peppers, halved
Jumbo mushrooms
6 squash (any kind), sliced
1 large onion, chunked
1 (8-oz.) bottle Italian salad dressing
Place vegetables and dressing in large re-sealable plastic
bag, turning to coat all sides. Marinate at least one hour,
turning frequently. Heat grill. Drain vegetables, reserving
marinade. Place vegetables on grill over medium heat and cook
for 10-15 minutes, or until crisp tender, turning occasionally
and brushing frequently with marinade.
Grilled Pineapple
1 large ripe pineapple
3 Tbs. honey
1 Tbs. freshly squeezed lemon or lime juice
½ tsp. freshly ground black pepper
Trim, core, and peel pineapple. Cut into quarters from top
to bottom. Slice out the core from each quarter. Cut each quarter
slice into four pieces (two pieces lengthwise and two crosswise).
There should be 12 wedges of pineapple.
In a small bowl, combine honey, lemon or lime juice, and black
pepper. Brush the glaze onto each slice of pineapple, coating
completely.
Preheat grill. Oil or spray the grill rack with non-stick cooking
spray. Place pineapple wedges on the grill and cook approximately
4 minutes on each side (turning so that grill marks are on all
sides) until the pineapple becomes fragrant and starts to dry
out on the surface. NOTE: Don’t overcook, or they’ll
turn mushy.
Remove from the grill and brush with any additional glaze one
more time. Serve and enjoy!
Honey Dijon Chicken Breasts
4 boneless chicken breast halves
½ cup purchased honey Dijon salad dressing
1 tbs. chopped parsley
Heat grill. Brush chicken with salad dressing. Place on grill
over medium heat and cook 15-20 minutes or until chicken is
fork-tender and juices run clear. Turn once and brush frequently
with dressing. Sprinkle with parsley.
Grilled Potatoes and Onions
8 potatoes, quartered and sliced ¼ inch thick
2 onions, sliced
1 ½ teaspoon salt
1 tsp. pepper
¼ cup butter
Preheat grill; cut 2 or 3 sheets of aluminum foil large enough
to easily wrap vegetables in, place potatoes and onion in the
center, sprinkle with salt and pepper, and add butter or margarine.
Wrap into a flattened square, and seal the edges. Place over
medium heat, and cover. Cook for approximately 30 minutes, turning
once.
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