Grilled Goodness

There is no reason that grilling should get a bad rap!
Grilling can be a healthy method of cooking and one does not need to indulge in
hot dogs every time you turn on the heat. Make sure you serve plenty of
vegetables along with meat and chicken prepared on the grill and you will never
feel like you are copping out on your family’s well-being.

Grilled vegetables can be simple sliced vegetables
brushed with olive oil and sprinkled with salt and pepper. Choose vegetables
that cook quickly like zucchini, mushrooms and peppers so you don’t have to
watch over them for long.  You can also
incorporate grilled vegetables into delicious salads and side dishes for your
next barbeque.

Grilled Vegetable Salad

For the vinaigrette:

2 tablespoons white wine vinegar

1 teaspoon Dijon or yellow mustard

1 teaspoon kosher salt, plus more for seasoning

Freshly ground black pepper

1/3 cup extra-virgin olive oil, plus more for brushing

1/4 cup parsley leaves, checked and chopped

For the salad:

4 portobello mushrooms, stems removed and discarded

4 ripe plum tomatoes, halved

1 Vidalia onion, sliced in rounds

1 bag checked romaine hearts

Preheat an outdoor grill to medium hot.

Whisk the vinegar with the mustard, salt, and pepper in a
small bowl. Gradually whisk in the oil, starting with a few drops and then
adding the rest in a steady stream to make a smooth, slightly thick vinaigrette.
Whisk in the parsley and set aside.

Lay the mushrooms, tomatoes and onions out on a pan and
lightly brush them with olive oil and season with salt and pepper. Place the
mushrooms on the grill smooth side down. Grill until juices collect in the cap
and mushrooms soften, about 3 minutes. Turn them over and cook until slightly
charred around the edges and the center is very tender, about 3 minutes more.
Put the tomatoes on the grill skin side down and grill until juicy and charred,
about 6 minutes. Grill the onions, turning once or twice, until they are
tender, about 20 minutes.

Divide the romaine, mushroom caps, tomatoes and onions
among 4 plates. Drizzle the vinaigrette over the salads and serve.

Portabello Mushroom Sandwiches

12 medium portabella mushroom, stems removed

2 large beef tomatoes

½ cup olive oil

2 tablespoons kosher salt

for the pesto:

2 cups loosely packed basil leaves, washed, dried and
checked

½ cup olive oil

2 cloves garlic

½ cup pine nuts (pignolia)

½ teaspoon kosher salt

In the bowl of a food processor fitted with a metal
blade, combine basil, garlic and pine nuts. 
While the motor is running, pour in the oil.  Turn off the food processor.  If the mixture seems too stiff to spread, add
1-2 tablespoons more olive oil and process once more.  Season with salt and set aside.

Preheat the grill for 10 minutes.  Using a small spoon, scrape away the black
gills on the underside of the mushrooms. 
Clean the mushrooms by wiping with a damp paper towel—no need to
peel.  Slice the tomatoes into three
rounds and remove as many seeds as you can without damaging the flesh.  Brush both the mushrooms and the tomatoes
with olive oil and sprinkle with salt. 
Place the mushrooms on the grill, cap side down and grill for 6-7
minutes.  Turn them over and use a
spatula to press out as much liquid as possible.  Grill another 4 minutes and remove.  Place the tomatoes on the grill and cook for
7-8 minutes then carefully turn with a spatula. 
Once again, use the spatula to press out as much liquid as you can.  Grill 5-6 minutes longer and remove.

Set 6 portabella caps stem side up on a platter.  Place a tomato slice on each cap.  Spread a heaping tablespoon of pesto on each
tomato.  Top with another mushroom cap to
form a little sandwich.  Serve at room
temperature.

Hearty appetite!