Recipe: Grilled Vegetable Kabobs, Grilled Asparagus, Grilled Tomatoes, Grilled Eggplant, Grilled Corn On The Cob, Onion Slices with Pineapple Salsa (Article: Super Side Dishes for Simple Grilling)
Side Dishes - VegetablesSUPER SIDE DISHES FOR SIMPLE GRILLING
Source: the American Institute for Cancer Research
As warm weather draws everyone into the open air, outdoor cooking once again takes a place of prominence in our menu planning. Simple, grilled entrees beg for side dishes that add color, flavor and nutrition to the meal.
GRILLED VEGETABLE KABOBS
Grilled vegetables offer a sensational solution. Try kabobs of quartered new potatoes, baby squash, red pepper, onion wedges and baby zucchini (or zucchini slices). Brush the kebobs with a rosemary-seasoned vinaigrette and grill tender-crisp. For an Asian theme, skewer and grill shiitake mushroom slices, daikon radish slices and folded bok choy leaves that have been marinated in a mixture of soy sauce, orange juice, rice vinegar, sesame oil and minced fresh ginger.
GRILLED ASPARAGUS
For an elegant alfresco dinner, grill asparagus and serve with a low-fat yogurt-based dressing seasoned with fresh herbs, thinly sliced green onion and lemon-pepper seasoning.
GRILLED TOMATOES
Gently grill tomatoes, halved and topped with pesto and very thin onion slices. Near the end of the grilling, sprinkle with a mixture of shredded Monterey Jack cheese, chopped almonds and snipped fresh parsley. Continue cooking until the cheese melts.
GRILLED EGGPLANT
Eggplant is at its best on the grill. Brush eggplant rounds before grilling with a mixture of olive oil, balsamic vinegar, dried oregano and finely minced garlic.
Serve grilled vegetables over torn red and green leaf lettuces that have been tossed with the leftover marinade. Garnish with a sprinkling of toasted sesame seeds and chopped fresh basil.
GRILLED CORN ON THE COB
Tender, sweet corn on the cob is another seasonal favorite. Remove husks and place each ear on a piece of heavy foil. Brush with a mixture of finely chopped fresh cilantro, olive oil, crushed red pepper, salt and pepper. Alternative seasonings include one or more of the following: cayenne pepper, paprika, or finely minced fresh oregano, basil or chives. Wrap the corn securely in the foil and cook on the grill.
For a change of pace from the traditional green salad that usually accompanies a grilled meal, try a chunky salsa. Those who are only familiar with the salsa served with tortilla chips will find the salsa recipe below a pleasant surprise.
ONION SLICES WITH PINEAPPLE SALSA
1 1/4 cup chopped Spanish onion
1 (32 oz.) canned pineapple bits, drained
1/3 cup finely chopped fresh cilantro
1/3 cup fresh lime juice
1/4 cup olive oil
3 Tbsp. sugar
1/4 tsp. white pepper
1/2 Tbsp. grated fresh ginger root (optional)
Steam or microwave onions until soft, 1 to 2 minutes. Cool.
In a food processor, combine 1 1/2 cups pineapple bits, onions, cilantro, lime juice, oil, sugar, ginger and pepper. Pulse ingredients just until blended and pineapple is crushed.
Stir in remaining pineapple bits. Cover and refrigerate until needed.
Serve salsa with broiled or grilled fish, chicken or pork.
Each of the 12 servings contains 106 calories and 5 grams of fat.
Source: the American Institute for Cancer Research
As warm weather draws everyone into the open air, outdoor cooking once again takes a place of prominence in our menu planning. Simple, grilled entrees beg for side dishes that add color, flavor and nutrition to the meal.
GRILLED VEGETABLE KABOBS
Grilled vegetables offer a sensational solution. Try kabobs of quartered new potatoes, baby squash, red pepper, onion wedges and baby zucchini (or zucchini slices). Brush the kebobs with a rosemary-seasoned vinaigrette and grill tender-crisp. For an Asian theme, skewer and grill shiitake mushroom slices, daikon radish slices and folded bok choy leaves that have been marinated in a mixture of soy sauce, orange juice, rice vinegar, sesame oil and minced fresh ginger.
GRILLED ASPARAGUS
For an elegant alfresco dinner, grill asparagus and serve with a low-fat yogurt-based dressing seasoned with fresh herbs, thinly sliced green onion and lemon-pepper seasoning.
GRILLED TOMATOES
Gently grill tomatoes, halved and topped with pesto and very thin onion slices. Near the end of the grilling, sprinkle with a mixture of shredded Monterey Jack cheese, chopped almonds and snipped fresh parsley. Continue cooking until the cheese melts.
GRILLED EGGPLANT
Eggplant is at its best on the grill. Brush eggplant rounds before grilling with a mixture of olive oil, balsamic vinegar, dried oregano and finely minced garlic.
Serve grilled vegetables over torn red and green leaf lettuces that have been tossed with the leftover marinade. Garnish with a sprinkling of toasted sesame seeds and chopped fresh basil.
GRILLED CORN ON THE COB
Tender, sweet corn on the cob is another seasonal favorite. Remove husks and place each ear on a piece of heavy foil. Brush with a mixture of finely chopped fresh cilantro, olive oil, crushed red pepper, salt and pepper. Alternative seasonings include one or more of the following: cayenne pepper, paprika, or finely minced fresh oregano, basil or chives. Wrap the corn securely in the foil and cook on the grill.
For a change of pace from the traditional green salad that usually accompanies a grilled meal, try a chunky salsa. Those who are only familiar with the salsa served with tortilla chips will find the salsa recipe below a pleasant surprise.
ONION SLICES WITH PINEAPPLE SALSA
1 1/4 cup chopped Spanish onion
1 (32 oz.) canned pineapple bits, drained
1/3 cup finely chopped fresh cilantro
1/3 cup fresh lime juice
1/4 cup olive oil
3 Tbsp. sugar
1/4 tsp. white pepper
1/2 Tbsp. grated fresh ginger root (optional)
Steam or microwave onions until soft, 1 to 2 minutes. Cool.
In a food processor, combine 1 1/2 cups pineapple bits, onions, cilantro, lime juice, oil, sugar, ginger and pepper. Pulse ingredients just until blended and pineapple is crushed.
Stir in remaining pineapple bits. Cover and refrigerate until needed.
Serve salsa with broiled or grilled fish, chicken or pork.
Each of the 12 servings contains 106 calories and 5 grams of fat.
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