ZATAR ONIONS

cooked on my electric grill

INGREDIENTS:

1 white sweet onion

1 red onion

2 - 3 Tbsp. Zatar

1 tsp. smokey paprika

1 tsp. garlic powder

2 Tbsp. oil

DIRECTIONS:

Mix all together in a metal pan.  Cover and seal with foil.  Place in the center of the electric grill and cook about 30 minutes.

Zatar onions atop a veggie burger with sweet potato fries



VEGAN BEER BRATS

cooked in a foil covered pan atop an electric grill

deliciously simple

YUM: VEGAN Beer Brats

INGREDIENTS:

1 sweet white onion, sliced

1 red onion, sliced

1/2 red pepper, cut into chunks

3 cloves garlic, minced

1 to 2 tsp. smokey paprika

2 Tbsp. olive oil

2 to 4 Beer Brats

1/4 cup beer

DIRECTIONS:

Mix all ingredients together in a metal pan.  Top with the beer brats.  Top with the beer.

Cover tightly with foil.  Place in center of the electric grill.  Cook about 25 minutes or until onions are cooked and brats are puffed.



BRUSSELS SPROUTS N' MUSHROOMS via grill

cooked in a buffet skilled on an electric grill

INGREDIENTS:

1 box mushrooms, portobellos

3 Tbsp. olive oil

3 to 5 cups Brussels sprouts, cut into 4 slices

sweet yellow peppers, cut into strips

1 cup okra, sliced

2 large onions, cut in halve then sliced

10 cloves garlic, sliced

1/2 cup white wine

3 sprigs fresh oregano, cut off stem and chopped

salt and pepper, to taste

1 cup cooked rice

DIRECTIONS:

Cut each mushroom into sixths and saute in the oil.

Cook till liquid is reduced. 

In a large buffet skillet, place the mushrooms,  Brussels sprouts, peppers, okra, onions, garlic, wine, oregano and salt and pepper to taste.

Place this pan on the grill (I use an electric George Forman), setting 5.  Keep grill lid on while cooking.  Cook till veggies are roasted.  Remove from the grill and stir in the cooked rice.

Serve with Braggs Liquid for an extra delicious flavor.

a nice healthy meal

always with vino!  :)





GRILLED CAJUN RED ONIONS

grilled red onions

tonight the perfect meal / baked sweet potato, grilled cajun red onions and spinach bites

INGREDIENTS:

red onions, peeled and sliced

olive oil, 1/2 cup

2 Tbsp. dijon mustard

1 1/2 tsp. chili powder

1/4 tsp. basil

1/2 tsp. thyme

1 tsp. pepper

1/2 tsp. oregano

2 cloves garlic, crushed

2 Tbsp. crab boil

1/2 tsp. Tabasco sauce

DIRECTIONS:

Simmer the ingredients for 5 minutes.  Brush generously over the grilling onion slices.  Repeat witht he other side. 

Missing an ingredient?  It won't matter, you can't mess this one up.

GRILLED BABY BOK CHOY

toss with the ingredients and place on the grill

INGREDIENTS: 

4 heads of baby bok choy  ( I made the super size Costco pkg, whole thing)
1 orange, squeezed
2/3 cup extra virgin olive oil (I used blood orange olive oil)
garlic powder
2 Tbsp fresh herbs of your choosing, such as dill or sage, finely chopped
salt and pepper
balsamic vinegar

DIRECTIONS:

Slice heads of baby bok choy in half length-wise (leaves to stems).  Soak in cool water for 10 minutes to perk them up and remove any grit hidden inside.

Drain and pat dry the bok choy.  Slice off upper dark green parts of the leaves from the lighter heads (save for making soup).

Toss all together in a large bowl.  Place the veggies, cut side up on the grill.  Cover and grill for 5 to 8 minutes.  There should be a nice golden color starting to appear.  Drizzle balsamic vinegar over cut sides of the heads.  Cover again for 5 minutes.  Remove from grill when fork-tender.

GRILLED CORN WITH CUMIN PARM BUTTER

on the grill: corn and okra

I combined several recipes to come with this one:

INGREDIENTS:

corn on the cob, husked and scrubbed, break into halves

PAM cooking spray

1/2 cup Earth Balance (butter), room temperature

1 lg. garlic clove

2 tsp. dried cilantro

1/2 to 1 tsp. ground cumin

2 Tbsp. Parmesan cheese

salt and pepper

DIRECTIONS:

Preheat a grill to medium high. 

Mix the soft butter with garlic, cilantro, cumin, salt & pepper and cheese.  Mix and set aside.

Coat corn lightly with cooking spray.

Grill the corn, covered with grill lid, turning occasionally, until nicely charred, 10 to 15 minutes.

Serve with the flavored butter, use generously. (I like to put the butter on the plate and top it with the corn/ then roll)

grilled corn, cumin parm butter and cottage salad

SUMMER GRILLING

GRILLED ROMAINE

INGREDIENTS:

2 heads of romaine lettuce
olive oil
blueberry balsamic vinegar

DIRECTIONS:

1.  Slit the heads of lettuce lengthwise.
2.  Soak these for a short time in cold water to remove the soil, drain well.
3.  Brush on olive oil.  Place lettuce on medium grill (I use electric), oil side down.
4.  Cook approximately 10 minutes.  Brush the tops and turn to the other side (you should see a nice grill mark). 
5.  Remove, arrange on a platter.  Drizzle on blueberry balsamic vinegar (tangerine also works well).

TODAY'S HARVEST/BONANZA DAY

two color carrots

yellow squash, eggplant,  zucchini, yellow cherry tomatoes, green peppers, Italian peppers

loving that Forman electric grill

add some onion slices and broccoli

Drizzle olive oil over the vegetables.  Season with salt and pepper.  Add sprigs of fresh herbs.  Grill on medium  on the electric George Forman Outdoor Grill, about 20 minutes (turning once during cooking).  http://www.amazon.com/George-Foreman-GGR50B-Indoor-Outdoor/dp/B00004W499

Remove veggies from grill and drizzle with blueberry vinegar http://carterandcavero.com/  my favorite!!!