New Castle News

Lugene Hudson

July 13, 2012

Culinary Conversation: For a treat, grill more than meat

NEW CASTLE — Grilling has come a long, long way since dad or grandpa threw those steaks or lamb chops over the coals.

It’s not just meats that grill to perfection.

Fruits and vegetables get a distinct flavor from grilling.

Already this season, we’ve had zucchini on the grill at least six or seven times. Basted with a little olive oil and sprinkled with salt and pepper, it’s simple and a quick side dish. Eggplant also fares well cooked this way.

Wrapping vegetables and meats in foil is another fool-proof way to preserve flavor and moisture.

Grilling has been around for a long time. It’s one of the earliest methods of cooking food.

And it actually requires very little equipment other than some type of grill — whether it’s gas, electric or charcoal — tongs and potholders.

There’s one nice component about the marinade for the grilled chicken included in today’s Culinary Conversation. You may prepare large batches ahead of time and freeze in recipe-size amounts to have on hand whenever you’re ready. You can also precook the chicken in the microwave to save time and ensure that the chicken remains tender and moist.

And for a less spicy version, use ketchup instead of the chili sauce and omit the horseradish.

Take advantage of the warm weather and grill often.

Somehow, everything tastes better when cooked in the outdoors.

Vegetable Medley in Foil

  • 3 medium-sized zucchini, cut in 1/2-inch slices
  • 7 large mushrooms, sliced lengthwise, through caps and stems
  • 1 large tomato, cut in pieces
  • 3 medium-sized onions, thinly sliced
  • 8 large pimiento-stuffed green olives, sliced
  • 3 tbsps. olive oil
  • 1 clove garlic crushed
  • 1 tsp. parsley flakes
  • 1/2 tsp. sweet basil
  • 1 tsp. salt
  • Freshly ground black pepper

Toss the vegetables and olives together in the center of a large square of heavy-duty aluminum foil; gently mix in remaining ingredients. Bring edges of foil up over mixture and seal tightly to avoid leakage when packed is turned.

Place on grill and cook 15 to 20 minutes or until zucchini is tender. Turn packet over occasionally to cook vegetables evenly.

Grilled Asparagus

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Lugene Hudson
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