Jacki Corser: Spring offers unlimited possibilities of fruit, veggies on the grill
Last week, we started talking about spring grilling of main entrees. This week, let’s continue but switch gears a bit and talk about grilled side dishes to accompany your entrees made on the outdoor grill.
This spring as we get into the availability of more fresh fruits and vegetables you can make some unique dishes with the recipes presented. Whether it is a stir-fry or side dish, the possibilities are unlimited. I enjoy making many side dishes grill style and presenting them as the main entree to my guests during the outdoor season.
Remember food gatherings make memories. And with this I could not agree more!
Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com.
Easy Grilled Red Skin Potatoes with Ranch
Serves 4 to 6
Ingredients:
1 1/2 lbs. of red skin potatoes or choice
1/3 cup ranch dressing
4 slices of bacon, cooked and crumbled (or jarred)
1/4 cup shredded Cheddar or Colby Jack cheese
2 tbsp. of fresh parsley chopped
Salt and pepper to taste
Nonstick cooking spray
Directions:
Preheat grill to 350 degrees.
Scrub and slice potatoes. A knife, mandolin or any type of slicer works.
Use a heavy duty foil. Cut off a large piece to fold over potatoes on all sides.
Spray evenly with nonstick cooking spray.
Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper and parsley.
Grill for about 15 minutes.
Flip over and grill for another 15-20 minutes or until potatoes are fork tender.
Grilled Eggplant with Mustard Dressing
Serves 6
Ingredients:
3 medium-sized eggplant, top removed and sliced lengthwise
Salt and pepper to taste
4.5 tbsp. of whole grain mustard
3 tbsp. of white wine vinegar
1.5 tbsp. of Dijon mustard
3/4 cup extra virgin olive oil plus extra for brushing + eggplant rub
1.5 tbsp. of chopped fresh parsley
1.5 tbsp. of chopped fresh thyme
6 tbsp. of micro greens or sprouts
Directions:
Preheat the outdoor grill or grill pan over medium-high heat.
Brush the eggplant slices with olive oil on both sides.
Season with salt and black pepper to taste.
Set aside.
For the vinaigrette, whisk together the whole grain mustard, white wine vinegar, Dijon mustard and a dash of salt and black pepper until combined.
Then whisk in the olive oil until fully incorporated and then stir in the fresh parsley and thyme.
When your grill or grill pan is hot, add the eggplant and grill for about 5 minutes before flipping and grilling for an additional 3 minutes.
Remove from heat.
Drizzle the eggplant with the mustard vinaigrette and garnish with fresh micro greens or sprouts.
Grilled Watermelon Salad
Serves 4
Ingredients:
6 cups of cubed watermelon (start with slices for grilling)
4 oz. of feta cheese cubes or loose
1-2 tbsp. of fresh lime juice
2 tbsp. of chopped fresh basil
Salt and pepper to taste
Balsamic glaze for drizzling on top of the salad
Directions:
Cut the watermelon into 1-inch thick slabs and lightly brush them with olive oil.
Place the slabs of watermelon cut side down onto a heated grill and grill for about 2-3 minutes per side or until marked and warm.
Remove from the grill and cut off the rind, cut into 1-inch cubes.
Toss the grilled watermelon with the basil, salt and pepper to taste and lime juice.
Stir in the cubed or loose feta
Drizzle the salad with the balsamic reduction before serving.
Refrigerate if needed and serve that day
Quick Parmesan Asparagus
Serves 4
Ingredients:
1 pound fresh asparagus
3 Tablespoons grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons olive oil
Salt and pepper to taste
Grill pan or heavy foil
Directions:
Trim the bottoms of the asparagus
Lay the asparagus in the pan or on heavy foil and sprinkle with salt and pepper to taste and toss in the olive oil.
Lay the asparagus on the grill or grill plate in a row. Grill for 5-10 minutes on grill over medium high heat until they have char marks and are fork tender.
Remove asparagus and place back in the pan. Toss with garlic and parmesan cheese.
Note: If using foil, you can add garlic and parmesan in foil pack, and add additional to pan or foil packet.
Grilled Cauliflower
Serves 4
Ingredients:
2-3 heads of cauliflower, your choice in size
1 tbsp. olive oil
fresh cilantro for garnish or choice
Cauliflower Rub:
2 tsp. kosher salt
½ tsp. freshly ground black pepper
½ tsp. ground cumin
½ tsp. garlic powder
1 tsp. crushed red pepper
½ tsp. ginger powder
½ tsp. smoked paprika
Directions:
Prepare the cauliflower by removing all leaves and trimming off any brown spots.
Cut into steak-size portions, each about half an inch thick seems to work well
Combine spice rub ingredients in a small bowl, remove any lumps by using a fork and crushing them to combine.
Drizzle olive oil and sprinkle spice rub over the cauliflower on both sides.
Heat outdoor grill to 300-350 degrees, place cauliflower on grill mat if available or keep a close eye on them that temp is sufficient.
Close lid and cook, turning one time to be sure each side is cooked. Approximate time is around 20 minutes.
You will know they are done when you can poke a fork into them and the appearance of nice grill marks unless using a pan or mat.
Remove from grill and serve with garnish.
Note: The cauliflower is a welcome side to beef, pork and seafood. I know many people who make cauliflower sandwiches and serve with a vegetable side or kettle chip and make this the main entrée.
This article originally appeared on The Monroe News: Spring offers unlimited possibilities of fruit, veggies on the grill
