It's Memorial Day! How about grilling something healthy alongside those hotdogs? This month's issue of FOOD NETWORK MAGAZINE has a pullout devoted to grilling in foil. Here are some of the "meatless" suggestions.
ZUCCHINI AND TOMATOES
Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated Parmesan.
SUCCOTASH
Toss 1 lb. thawed frozen lima beans, 2 cups corn, 1 diced red pepper, 2 sprigs thyme, 2 tbsp. butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Open and stir in 1/4 c. cream. Reseal; grill 10 more minutes. Top with chopped parsley.
MEXICAN CORN
Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice; seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes.
ITALIAN CORN
Make Mexican Corn replacing cotija cheese with Parmesan and the lime juice with lemon juice.
ROASTED BROCCOLI
Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tbsp. olive oil, 1/4 tsp. red pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form into a packet. Grill over medium-high heat, 10 minutes.
SALT ROASTED POTATOES
Combine 2 c. kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Bury 1 1/2 lb. baby potatoes in the salt mixture and form a packet. Grill over medium heat, covered, 45 minutes.
SPICED POTATOES
Make salt-roasted potatoes replacing the rosemary with 1/4 c. curry powder, Cajun seasoning or Old Bay seasoning.
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