Nothing makes me think of summer more than firing up the grill for dinner or inviting friends over for a barbeque. Planning for the main dish can be easy. Hot dogs and hamburgers are an easy go to. Sausages, grilled chicken, or a steak are other great ideas.
One of my favorite dinners is shish kabob. While we often see them made with the meat and veggies mixed together, this often results in overcooked meat or undercooked veggies. I like to put the veggies and the meat on separate skewers. Keep in mind that different vegetables will also cook at different rates. I often put bell peppers and onions on the same skewers and then grapes tomatoes on their own. This allows for better control of the cooking times for each item. Some different ideas for veggies include: peppers, red onion, grape tomatoes, canned white potatoes (or parboiled small potatoes), zucchini, mushrooms, and pineapple.
Tofu is easy to grill, and works well on skewers. The key is to freeze the block, then defrost and press with paper towels to get all the water out. Then you can marinate as desired.
Don’t forget about fruit!
Slices of watermelon can be put directly on the grill. Eat as is, or place on a platter and top with crumbled feta, torn mint leaves and a drizzle of balsamic.
Stone fruits, like peaches and nectarines, grill particularly well. Cut in half and grill on each side for two to three minutes. Again, these can be served as is, or sliced in quarters and served as a salad. Quarter fruit and tomatoes to the same size pieces. Place on a platter with fresh mozzarella or burrata and basil. Drizzle with olive oil and balsamic vinegar. Finish with flaky sea salt and freshly cracked pepper.
Avocados can also be grilled, then scooped out and added to a salad. This is a great use for avocados that aren’t quite ripe enough.
Grilled vegetables are simple and delicious. Be careful to not over marinate! Brush on olive oil instead of pouring it over vegetables. No one likes limp vegetables—slightly undercook them to keep that fresh crunch. Remember that veggies like asparagus and zucchini will cook in just a few minutes- add them with your bread at the very end, after your main dish is cooked. Season with salt and pepper after you have cooked vegetables.
I believe that every meal is better with bread. A hot, crusty piece of bread pairs perfectly with salad and grilled meats. Add your bread to the grill just before sitting down to eat. Grilling bread gives new life to day-old bread, as well.
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