Wednesday, May 20, 2009

Grill pizza, veggies for Memorial Day cookout

(Naan is the base for these fresh pizzas on the grill)


It's hard to believe Memorial Day weekend is upon us, but it is, and that means it's time to dust off the grill and get grilling, if you haven't done so already.

Grilling is such fun, and dining alfresco is one of the joys of the season. There are so many creative ways to grill, especially using fresh, seasonal vegetables.
One of my favorite things to make on the grill is pizza. When I don't want to fuss with a homemade crust, large pita breads or naan, a flat Indian bread, make delicious, quick bases for a variety of toppings.

You can have a meal in minutes making pizza on the grill, so kick back and enjoy a glass of wine while savoring the aroma of pizza baking.

Have a safe and festive Memorial Day.



Grilled Flatbread Pizzas

Naan or large pitas

You can basically layer anything on top of the flatbread. (That's Michael in the photo at right, layering on some grilled tofu.)

In the photo, above, fresh tomatoes were layered over a white bean and pesto mix, then topped with a drizzle of olive oil, fresh basil, salt, pepper and a sprinkling of grated Parmesan cheese.

Also pictured are grilled tofu slices on top of caramelized onions, fresh rosemary and gorgonzola cheese.

We set our pizza stone on top of a grill wok to heat up a bit and then place the pizzas on top. Cover the lid and let bake until melted and crispy, about 15 minutes. Keep an eye on the heat; you don't want the pizzas to burn on the bottom.

Fresh vegetables are great on the grill, simply sprinkled with a bit of olive oil, salt and pepper.

Here are some more grilling recipes using vegetables compiled by Journal wire services.

The mint-cumin dressing for the eggplant and pepper recipe adds a bright flavor to the smokiness of the vegetables.

Onions get a blast of flavor from chilies and sugar in the recipe for Charred Onions in Chipotle Guajillo Escabeche.

Happy grilling!


(A tangy yogurt sauce tops these grilled vegetables/Associated Press photo)


Grilled Eggplant and Red Pepper with Mint-Cumin Dressing

Start to finish: 30 minutes
Servings: 4 to 6
  1. 1 medium eggplant (about 1 pound), ends trimmed, cut crosswise into 1/2-inch-thick rounds
  2. 2 red bell peppers, cored and cut into 2-inch strips
  3. 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  4. Kosher salt and ground black pepper
  5. 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
  6. 1 tablespoon lemon juice
  7. 1/2 teaspoon ground coriander
  8. 1/2 teaspoon ground cumin
  9. 2 tablespoons plain yogurt
  10. 1 tablespoon chopped fresh mint
  • Heat a grill to medium.
  • Brush the eggplant and bell peppers evenly with 1/4 cup of the olive oil, then season them with 2 teaspoons of kosher salt (or 1 teaspoon table salt) and pepper to taste.
  • In a small bowl, whisk together the remaining olive oil, garlic, lemon juice, coriander, cumin, yogurt, mint and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt). Set aside.
  • Grill the vegetables, turning once, until tender and caramelized, about 16 to 18 minutes.
  • Move the vegetables as needed to ensure even cooking.
  • Transfer the vegetables to a platter, rewhisk the dressing, then pour it over vegetables.
(Recipe from the June 2009 issue of Cook’s Illustrated magazine)

Nutrition information per serving (values are rounded to the nearest whole number): 167 calories; 130 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 4 g fiber; 200 mg sodium.


Grilled Vidalia Onions

  1. 4 small- to medium-sized Vidalia onions
  2. 4 tablespoons extra virgin olive oil
  3. 4 teaspoons butter
  4. 4 bouillon cubes
  • Cut the top of each onion.
  • Using a vegetable peeler, knife or your fingers, peel the paper skins from the onions, leaving root ends intact.
  • Core onions, being careful not to cut into the roots, because you need the root intact to hold the onion together.
  • Place each onion on a square of heavy-duty aluminum foil.
  • Drizzle each onion with 1 tablespoon olive oil.
  • Place a bouillon cube in the center of each onion and top with 1 teaspoon butter.
  • Wrap onions with the foil and grill on a very hot gas or charcoal grill over indirect heat about 35-40 minutes.

Charred Onions in Chipotle Guajillo Escabeche

Onions, charred and crunchy, are a stunning complement when seasoned with a sultry sauce of smoky chipotle and biting guajillo. Piloncillo, a flavorful Mexican brown sugar, tames the heat and pungency.

  1. 2 white or yellow onions (about 1 3/4 pounds)
  2. 3 dried guajillo chilies, stemmed and seeded
  3. 3 dried chipotle chilies, stemmed and seeded (or 1 canned chipotle in adobo with some sauce)
  4. 1/3 cup cider vinegar
  5. 1 teaspoon salt
  6. 1/4 cup extra virgin olive oil
  7. 1/4 cup grated piloncillo (Mexican brown sugar), muscovado or dark brown sugar
  8. 12 large cloves garlic, thinly sliced
  9. 1/4 teaspoon dried thyme
  10. 1/2 teaspoon dried rosemary
  11. 1/2 teaspoon oregano (preferably Mexican), crushed
  12. 1 bay leaf
  • Heat a heavy-bottomed skillet or griddle over medium high heat.
  • Add the whole onions and dry roast, turning with tongs, until charred in spots, about 10 minutes.
  • Peel and cut lengthwise and then cut into thick slices; set aside.
  • Add the chilies to the hot pan and roast, turning with tongs, until lightly charred and fragrant, about 20 seconds.
  • Place in a bowl and cover with hot water; set aside until softened, about 20 minutes.
  • Place the chilies, vinegar and salt in a blender and process into a smooth puree.
  • Heat the oil in a medium skillet over medium heat.
  • Add the onion and brown sugar; saute until the sugar caramelizes.
  • Stir in the garlic, thyme, rosemary, oregano and bay leaf; cook, stirring, about 1 minute.
  • Stir in the chili puree and cook for 2 more minutes.
  • Remove from the skillet and bring to the table in a decorative bowl.
  • Makes 2 1/2 cups, about 5 servings.
(Ramp up roasted corn with a bit of mayonnaise and dried seasonings/Gannett News Service photo)


Unusual Sweet Corn

  1. Sweet corn, husked and cleaned
  2. Mayonnaise
  3. Greek seasoning or any all-purpose seasoning salt
  4. Smoked paprika
  • Lightly brush each ear of corn with mayonnaise.
  • Sprinkle with Greek seasoning or your favorite seasoning salt and smoky paprika.
  • Wrap in aluminum foil and grill over hot indirect heat about 45 minutes, or until kernels are soft when pricked with a fork.
  • Open the foil and cook an additional 5-10 minutes. Remove foil and serve.
Note: For easy removal of husks and silk, divide the silk in half before pulling down the husks. The silk will come off with the husks every time.

8 comments:

  1. I love all your grilling recipes, and using naan for pizza crust is brilliant. I have read recipes for mayo on grilled corn but have not tried it yet. Next time I make corn I will.

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  2. I love a grilled pizza, Michele.
    The mayo is said to keep the corn moist when grilling. I would sub Nayonaise instead, and I bet olive oil would work, too. :)

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  3. Mmm...I love any kind of grilled pizza. Memorial Day wkend is the perfect time to make one. Thanks!

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  4. I'm with you, Susan, ready to fire up the grill! Just wish I had some garden tomatoes to use.

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  5. We make grilled pizza's all the time too Barbara. The other day I was watching a Weber Grill Demo and she made a pizza with big flour tortilla's, so I went home and made one. I loved it. Thin and crispy. Great for a quickie meal.

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  6. We use big tortillas, too, for pizzas, Marie. They do make a great quickie pizza. Love to cook them alfresco. Hope you had a fun weekend of grilling! :)

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  7. looks like you've been busy grillin Barbara! I love the mayo tip... I always hesitate to grill corn because it usually burns before it cooks, so this might be the answer.

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  8. The mayo does sound like it would do the trick, Joe. I bet a little olive oil would, too. :)

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