If you we with me yesterday, I mentioned that this week I would be giving recipes that would be fitting for the upcoming Memorial Day weekend or anytime this grilling season. I gave a recipe yesterday for “Backyard Potato Salad”, which is served warm and would go well with any grilled meat. In the event you missed it, here’s the link to get the recipe:
Most of the time, when we have a grilled steak, we serve a baked potato. Sometimes, we tend to get into the rut of serving that over and over. Therefore, let’s look at two other vegetables that would work very well with any grilled meat. The first is for “Grilled Zucchini” and this is a very clever way to use the overabundance of zucchini that a lot of us have during the gardening season! The second one is for “Tomatoes Au Gratin”, which are tomatoes stuffed with an herb and breadcrumb mixture . Both of these are heated on the grill at the same time you grill the meats. You can time these to cook so that they are ready at the same time your meat is.
The “Grilled Zucchini” can also use yellow squash, if you happen to prefer that instead of zucchini. The zucchini is cut in half and placed on a sheet of heavy-duty foil. Then, you top it with some seasonings, followed by pats of butter. This is all wrapped up and is ready to place on the grill. You want to be sure to seal the foil tightly because if not, the butter will leak out. If that happens, then the vegetable will dry out. A tight seal would also hold in all the moisture.
The “Tomatoes Au Gratin” is equally as tasty and easy to do. The tomato is hollowed out and a mixture of bread crumbs, seasonings and cheese are combined and placed inside the tomato. This is also wrapped in aluminum foil and placed on the grill. As I mentioned, you can place these on the grill about 10-15 minutes before your steak or meat is ready for serving and it will be hot and ready at the same time.
Another favorite summer vegetable is corn and I shared a method for cooking fresh corn in a previous column. To get this recipe, follow this link:
Tired of the overworked baked potato with you grilled meats? Here are some new things to try this grilling season!
- 4 medium zucchini (if large, slice into several wedges)
- 1/4 teaspoon dill weed per half of zucchini
- 1/4 teaspoon salt per half
- pepper to taste
Choose fresh, firm zucchni. Cut the stems off and slice into halves. Sprinkle each half with 1/4 teaspoon dill weed and 1/4 teaspoon salt. Pepper each half. Dot with butter, wrap in foil and bake for about 20 over hot coals.
- 3 large fresh tomatoes
- 1 clove garlic, chopped
- 1 tablespoon basil
- 1 tablespoon parsley
- 1/2 cup bread crumbs
- 1/4 cup Gruyere or Parmesan Cheese, freshly grated
Cut each tomato in half and scoop some of the pulp (don’t peel or you’ll lose the juices). Sprinkle each half with a mixture of bread crumbs, parsley, chopped garlic, and basil. Top with freshly grated Gruyere or Parmesan and a dot of butter. Wrap in foil and grill for 15-20 minutes.