Vegetable Recipes
Vegetable Grill
1 red pepper, cut into quarters lengthwise and seeded
1 green pepper, cut into quarters lengthwise and seeded
1 yellow pepper, cut into quarters lengthwise and seeded
2 small zucchini, cut in half lengthwise
2 yellow crockneck squash, cut in half lengthwise
3 large button mushrooms, cut in half lengthwise
1 large red onion, cut crosswise into
1
⁄
2
-inch slices
1 white onion quartered by cutting down through the stem end
1 cup olive oil
2 teaspoons chopped fresh cilantro
1 tablespoon lemon juice
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
1 teaspoon chopped fresh parsley
Set heat control at 375° and preheat Grill. Prepare vegetables.
Combine olive oil, cilantro, lemon juice, salt, pepper, and parsley.
Coat vegetables with olive oil mixture. Grill vegetables 8 to 12
minutes, turning them 3 or 4 times and brushing with olive oil
mixture.
Vegetable Kabobs
1
⁄
4
cup red wine vinegar
1 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons dried rosemary
1
⁄
8
teaspoon pepper
8 large mushrooms, cut into
1
⁄
4
-inch slices
1 large yellow pepper, cored, seeded, and cut into chunks
1 large green pepper, cored, seeded, and cut into chunks
1 red onion, cut into chunks
2 yellow squash, cut into
1
⁄
2
-inch slices
10 cherry tomatoes
In a bowl, combine wine vinegar, olive oil, garlic powder, rosemary,
and pepper. Place prepared vegetables in a large plastic bag or glass
dish and pour wine vinegar marinade over vegetables. Gently toss
or stir to coat with marinade. Cover and refrigerate 4 to 8 hours.
Set heat control at 400° and preheat Grill. Thread vegetables on
skewers and grill 8 to 12 minutes, turning occasionally.
Seafood Recipes
Halibut with Pepper Butter
1
⁄
4
cup butter, room temperature
1 teaspoon chili powder
1
⁄
4
teaspoon red pepper flakes
1
⁄
8
teaspoon salt
4 halibut steaks, 1-inch thick
Olive oil
Salt and pepper
Combine butter, chili powder, red pepper flakes, and
1
⁄
8
teaspoon
salt. Shape into a log about 1-inch in diameter, wrap and refrigerate
several hours or until firm. Set heat control at 400° and preheat
Grill. Brush halibut lightly with olive oil and sprinkle with salt and
pepper. Grill halibut 10 minutes or until done, turning once. Fish is
done when it turns opaque. Cut pepper butter into 4 slices and place
on halibut steaks.
Salmon with Cilantro Butter
1
⁄
4
cup butter, room temperature
3 tablespoons minced cilantro
1
1
⁄
2
tablespoons lemon juice
1
⁄
4
teaspoon salt
1
⁄
8
teaspoon pepper
2 pounds salmon fillets
Olive oil
1 cup water
Salt and pepper
Combine butter, cilantro, lemon juice,
1
⁄
4
teaspoon salt, and
1
⁄
8
teaspoon pepper. Shape into a log about 1-inch in diameter, wrap,
and refrigerate several hours or until firm. Set heat control at 375°
and preheat Grill. Brush salmon lightly with olive oil; sprinkle with
salt and pepper. Grill salmon 10 minutes or until done. Salmon is
done when it turns opaque. Top each serving with a slice of cilantro
butter.
Shrimp – Garlic Skewers
2 pounds jumbo shrimp
1
⁄
3
cup olive oil
1
⁄
3
cup tomato sauce
3 large cloves garlic, minced
2 tablespoons white wine vinegar
2 tablespoons chopped fresh basil
1
⁄
4
teaspoon salt
1
⁄
2
teaspoon fresh ground pepper
12 large whole cloves garlic
Peel and devein shrimp. In a bowl, combine olive oil, tomato sauce,
minced garlic, wine vinegar, basil, salt, and pepper. Place shrimp
in a large plastic bag or glass dish and pour tomato marinade over
shrimp. Gently toss or stir to coat evenly. Cover and refrigerate
1 hour, tossing or stirring shrimp 2 or 3 times. Place the whole
cloves of garlic into a saucepan of boiling water and boil 3 minutes.
Remove garlic cloves and set aside.
Set heat control at 375° and preheat Grill. Thread shrimp and garlic
cloves alternately onto the skewers, bending each shrimp almost in
half and passing the skewer through the body twice. Place skewers
on grill and cook turning them frequently. Brush shrimp and garlic
with reserved marinade while grilling. Grill 9 to 12 minutes or until
shrimp turns pink.
Poultry Recipes
Herby Chicken Breasts
1 teaspoon marjoram leaves
1 teaspoon garlic salt
3
⁄
4
teaspoon pepper
1 teaspoon ground ginger
4 boneless skinless chicken breasts
1 delicious apple, cut into
1
⁄
2
-inch slices
Combine marjoram leaves, salt, pepper, and ginger. Rub mixture
onto all surfaces of the chicken breasts. Cover chicken and
refrigerate several hours. Set heat control at 350° and preheat
Grill. Grill chicken breasts 20 to 25 minutes or until done, turning
occasionally. Place apple slices on Grill during last 5 minutes,
turning once. If desired, brush chicken breasts with melted butter
during last 2 minutes.
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