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Add smoke and spice to fruit and veggies




 

 

It’s time to get outside, enjoy the sun and infuse your food with fire and smoke. It’s also time to move the meat over to the side and make room for more fruits and vegetables on the grill. Why not try zucchini, eggplant, asparagus or mushrooms as the “center of the plate,” and create a delicious dessert using grilled fruits?

Grilling provides an opportunity to prepare healthy fruits and vegetables in a different way. Many people think everything tastes better on the grill, which also can hold true for fruits and vegetables. Taste is not the only benefit of preparing plant-based meals this way. Vegetables and fruit cook so quickly on the grill that they retain much of their vitamin and nutrient content.

I have a new American Muscle Grill, and it’s perfect for any type of grilling, barbecuing or outdoor cooking thanks to the dual gas or propane feature. The technology behind the AMG is ultra-modern, and your vegetables, fruits, meats, seafoods and breads will be smoked, roasted or seared with its infrared feature to delicious perfection. The reversible V-Tech grates provide added control over heat-transfer and hot and cool cooking zones.

Experiment with different spices, marinades and sauces when preparing fruits and vegetables on the grill. Try this flavorful recipe for Moroccan-Style Grilled Vegetables at your next family or holiday gathering. It serves four to six people.

MOROCCAN-STYLE
GRILLED VEGETABLES
12 crimini or button mushrooms, stems removed
3 small globe or purple eggplants, sliced into rounds, cut
lengthwise into quarters, and then
into slices about 1/2-inch thick
1 zucchini, cut into 1-inch thick
rounds
1 yellow squash, cut into 1-inch
thick rounds
1/2 large red bell pepper, seeded, cut into chunks
3 fresh pineapple, 1-inch thick
rings, cut into quarters
12 asparagus, cut into 3-inch
lengths
1/4 small red onion, halved,
pieces separated
8 cherry or grape tomatoes

Moroccan-Style Marinade:
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon garlic, chopped
1 teaspoon salt
1 teaspoon freshly ground
black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger
1/4 teaspoon cayenne
1/4 teaspoon turmeric
Juice of 1 lemon
Cooking oil spray

1. Heat grill to medium-high; spray grates with nonstick spray. If using a gas grill, turn off one side; on an American Muscle Grill, fill three trays with charcoal and the rest with wood chips. On a conventional charcoal grill, push the coals to one side and replace the grate. Soak (16 to 18) 12-inch wooden skewers in water for at least 30 minutes, or use metal skewers, if desired.

2. To make the marinade: Using a large bowl, mix together the parsley, oil, garlic, salt, black pepper, paprika, cumin, cinnamon, ginger, cayenne, turmeric and the lemon juice. Mix well to combine.

3. Add the vegetables and fruit to the marinade in the bowl; or use a large re-sealable bag, pour in the marinade and add the fruit and vegetables. Mix well to coat all the ingredients. Let ingredients marinade at least 10 minutes and up to 1 hour before skewering.

4. Thread vegetables and pineapple onto soaked skewers. Wrap the ends of the wooden skewers with foil to prevent burning. Lightly coat both sides of the vegetables with nonstick spray.

5. Using long-handled tongs, moisten a paper towel with cooking oil spray. Lightly coat the grill rack with the oil-soaked paper towel to prevent sticking. Lay skewers on the grate with the vegetables over the hot side, and the foil-covered handles outside of the grill.

6. Grill vegetables, covered, over medium heat until vegetables are cooked and lightly charred, about 4 minutes. Turn, baste with any remaining marinade, and grill 4 to 5 minutes more or until vegetables are tender, turning frequently. Serve immediately. Serves 4 to 6 (3 to 4 skewers per person). ©2017 King Features Synd. and Angela Shelf Medearis


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