Grilled Vegetables

Does it get any better?  Any easier? Any fresher?

This is summer!  Get the beautiful grill-able vegetables this Saturday at the farmers market; toss them with olive oil, fresh herbs, salt and pepper. Then grill and serve - hot * cold * or room-temp = it's all good!

What are some of the season’s best vegetables to grill?

Summer Squash

Both Zucchini and the Yellow variety hold up famously on the grill – slice them lengthwise or quarter them on a kabob.

Green & Wax Beans

Beans grill very nicely and develop a nutty flavor – just got to use a grilling basket to keep them out of the fire.

Eggplant

Just like squash slice them or skewer them up.  Make sure to marinate.

Bell Peppers

Char them whole for wonderful ‘roasted’ peppers, or grill them up in a medley basket.

Tomatoes

Quickly grill halved tomatoes, mix cherry tomatoes with other veggies, or slice them up and toss them with the hot grilled veggies off the grill – they will hold most of their shape and add flavor and moistness to the bunch (the latter is what I did above)

Mushrooms

Marinate and grill – easy and delicious.

Onions

Grill thick rings for a sweet caramelized flavor, or slice them up with your other veggies.  Grilled Scallions are great too!

Corn

On the cob or shucked – however you like it.  Make extra for a wonderful salad or salsa component.

Potatoes

Yes. Great on the grill.  Parboil first, or slice and wrap in foil.  So good.

This is just the beginning and the possibilities are endless.  Why not carrots, beets, or grilled lettuce?  I would love to hear about your unconventional vegetable grilling success.  Please share.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

Mushroom Lettuce Wraps

Mushrooms are full of nutrients and low in calories.  The actual micronutrients differ by variety, but can include potassium, selenium and copper. Mushrooms also have energy releasing B-complex vitamins riboflavin, niacin and pantothenic acid.  Mushrooms can even include vitamin D if they are exposed to UV light at harvest time. Want to learn more about some benefits of mushrooms? Check out this Food and Nutrition Magazine article: Mushrooms: Taste of the Earth.

Here is my quick lettuce wrap preparation that includes mushrooms and other local veggies.  This is a delicious choice on a hot summer evening or a Meatless Monday.  This is one of those recipes where you have carte blanche and can include any extra veggies you may have on hand too!

Makes 4 servings

Boston or Butter Lettuce leaves, washed

Sauce:

½ cup vegetable stock

1 tablespoon Low sodium Soy sauce

1 teaspoon Sesame oil

1 teaspoon Sherry or Rice Wine

½ teaspoon Fish sauce

1 tablespoon Rice wine vinegar

1 teaspoon Cornstarch

Filling:

2 tablespoons Canola oil

1 cloves Garlic, minced

1 teaspoon ginger, grated

2 Scallions, white and green parts, sliced

1 cup cabbage (any variety), finely diced

1 cup celery, finely diced

2 cups assorted mushrooms (shitake, oyster, etc.) finely diced

Garnish ideas:

Grated Carrot

Cilantro

Bean spouts

Grated Cucumber

Sriracha

In a jar, or other screw-top container, add all sauce ingredients and shake to incorporate cornstarch.  Reserve.

In a wok or large skillet heat oil over medium heat, add garlic and ginger.  Cook about one minute.

Add remainder of filling vegetables and stir-fry until vegetables are just tender, about 5 minutes. 

Push filling to one side of the pan to expose the bottom and creating a place to cook the sauce. Shake the sauce in the jar again then raise the heat in the pan and add the sauce to the exposed area.

Once the sauce comes to a boil, incorporate it with the vegetables and serve on a platter along side the lettuce and garnishes.  Allow your guests build their own wraps.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil