Spring is finally here! Which means warm weather and sunny days are just around the corner. Besides being able to wear shorts and sandals and ride my bike every day, one of my favorite things about warm weather is grilling my own food. Burgers, steaks, hot dogs, chicken, you name it. I almost always enjoy my food more when it has been grilled (especially because my mom was not the best of cooks, but she definitely knew how to grill). Besides meat you can grill fruits and vegetables too.
One of the first times I remember enjoying a vegetable was in high school when one of my friend’s moms made grilled vegetable and steak kabobs with balsamic vinaigrette. Before then I had always suffered through the canned veggies my mom prepared or just ate them raw with ranch dressing. When I ate these kabobs though, they changed the way I thought about vegetables. There were green peppers, red peppers, onions, zucchini, and yellow squash. I had never tasted anything like it. I ended up eating more of the veggies than the steak, which was a first for me. Every summer since then I begged my mom to make those kabobs almost every week.
As the years went by I learned more and more things that could be done with grilling. Grilled pineapple was added to the list of my favorite foods, as were grilled corn on the cob and grilled asparagus. Here are some great recipes to help you get grilling!
Grilled Vegetable Kabobs With Balsamic Vinaigrette
All you need:
• 1 medium zucchini
• 1 medium yellow squash
• 1 red pepper
• 1 green pepper
• 1 large onion
• Balsamic Vinaigrette
All you do:
Chop vegetables into chunks big enough to stay on skewer (about 1 inch strips).
Place vegetables on skewer and drizzle with balsamic vinaigrette.
Place on grill for about 3 minutes then flip the skewer over and grill for another 3 minutes or until vegetables are done.
Cut into quarters from top to bottom.
Slice out the core from each quarter.
Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 16 wedges of pineapple (about 3-inch by 1-inch each).
In a small bowl, combine honey, lemon, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat Barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.
Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface.
Lightly coat the asparagus spears with olive oil.
Season asparagus with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Written by Carly Hillburn.