Summer grilling time is here

Summer grilling time is here

If you do not want to heat up the house when cooking, relax. It is a great time to light the grill and cook outdoors.

by Joanne Henning Tedesco — 

Summer is here, and with the increasing temperatures, we may wonder what foods to prepare for our families and friends. If you do not want to heat up the house when cooking, relax. It is a great time to light the grill and cook outdoors. You can even grill vegetables along with meat, fish or chicken. To top off dinner, just add a great salad with lots of local organic vegetables and/or fruits from the farmers’ market. And voila — dinner is easier than ever.

Citrus Grilled Vegetables

Ingredients:

• 1/3 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1 sprig of fresh rosemary or 1/4 teaspoon dried
• 2 red bell peppers, seeded, cored and sliced into 6 pieces
• 3 large carrots, sliced lengthwise into 1/4-inch strips
• 1 medium sweet onion, sliced into 1/2-inch rounds
• 2 summer squash, such as zucchini, yellow or pattypan, sliced lengthwise into 3/4-inch thick pieces

Preparation:

Combine first 4 ingredients in a large bowl and whisk together. Add vegetables to the citrus mixture and toss. Let sit 15 minutes to 1 hour. Heat barbecue to a medium heat. Put vegetables in a grated grilling basket and grill until slightly soft. Serve hot or at room temperature. Yield: 4 to 6 servings.

Panzanella Caprese

Ingredients:

• 1 (18-inch) day-old baguette, cut into 1-inch pieces
• 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
• Salt and fresh ground pepper, to taste
• 1 garlic clove
• 3 tablespoons balsamic vinegar
• 3 tablespoons drained capers, chopped
• 1-1/2 pounds tomatoes, cut into 1-inch pieces
• 1 small red onion, thinly sliced
• 1 pound fresh mozzarella, cut into 1-inch chunks
• 1/2 cup chopped basil

Preparation:

Preheat oven to 375 F. Toss bread, 2 tablespoons oil, and salt and pepper in a large 4-sided sheet pan; then spread out in 1 layer. Bake on middle rack, stirring once, until golden, 12 to 15 minutes. In a large bowl, mash garlic and 1/2 teaspoon salt into a paste. Whisk in vinegar, capers and 1/3 cup oil. Add croutons, tomatoes, onion, mozzarella and basil; then toss. Let stand at room temperature 30 minutes before serving. Yield: 6 to 8 servings.

Lime Chicken

Ingredients:

• 1/2 cup lime juice
• 1/4 cup chopped cilantro
• Salt and freshly ground black pepper, to taste
• 2 boneless, skinless chicken breasts, split
• 1 teaspoon olive oil

Preparation:

In resealable plastic bag, mix lime juice, cilantro, and salt and black pepper. Rub chicken with oil; add to bag, turning to coat chicken in lime mixture. Refrigerate 2 hours. Heat grill to medium-high heat. Cover and grill chicken 4 to 6 inches from heat, about 10 minutes per side or until the thickest portion reads 170 F and juices run clear. Yield: 4 servings.

Fresh Tomato Salsa

Ingredients:

• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

Preparation:

In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt and lime juice. Chill for 1 hour in the refrigerator before serving. Yield: 4 servings.

Tasty Blueberry Ice

Ingredients:

• 2 cups frozen blueberries
• 4 tablespoons fresh lemon juice
• 1/2 cup sugar
• 1/2 cup water

Preparation:

Process all ingredients in a food processor or blender until pureed. Serve immediately or cover and place in freezer. To serve, thaw (20 to 30 minutes) and stir to desired consistency. Serve in hollowed out oranges or small dessert bowls. Garnish with mint leaves or thin lemon slices. Yield: 4 servings.

Wild Blueberry Vinaigrette

Ingredients:

• 1/2 cup olive oil
• 1/4 cup red wine or cider vinegar
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 2 teaspoons prepared mustard
• Salt and fresh ground pepper, to taste
• 1/2 cup blueberries fresh or frozen (thawed)

Preparation:

Combine all ingredients, except blueberries, in a jar and shake or whisk in a bowl until thoroughly blended. Add blueberries and store in refrigerator. Yield: 1-1/2 cups.

Sources: bonappetit.com, gourmet.com and Joanne’s recipe box.

Joanne Henning Tedesco is editor of AzNetNews.

Reprinted from AzNetNews, Volume 34, Number 3, June/July 2015.