Grilling Vegetables and Fruit.
By David Huston
Want to give a dish a smoked flavor? Try grilling your peppers, onions and fruit on the grill. It’s simple and easy, and the results are just mouth watering.
Let’s start with peppers, any kind you want, get your grill hot and ready, rub olive oil on peppers, salt and pepper to taste, then place on grill until the outside of pepper is charred. Remove from grill and drop into ice bath. Then just peel and discard charred outside, the ice water should make it so the black charred portion will just rub off, then cut and add your peppers to your favorite dish.
When you are doing fruit or other fragile veggies like egg plant you still want your grill hot and ready and you want to oil your fruit or veggie, but place on cooler spots on your grill and cook for doneness and grill marks, do not char. Nothing better than a grilled pineapple on a grilled ham steak, a grilled burger with grilled onions and peppers, how about a grilled apples and pears for a desert?
One more idea grill some egg plant, onions, peppers, and mushrooms and make a great egg plant lasagna. Let me give you the recipe:
1 lb. lasagna sheets par boiled and cooled
1 egg plant grilled and sliced length wise
8 oz. mushrooms grilled and diced
1 yellow onion grilled and diced
1 red pepper grilled and diced
1 qt. of your favorite spaghetti sauce
4 oz. ricotta cheese
8 oz. shredded Italian cheese blend
After all is prepped and grilled, get a 2 quart casserole dish and place a small amount of spaghetti sauce on bottom of dish. Place ½ of lasagna sheets layered next in dish then your egg plant, onions, peppers, and mushrooms mixed with more spaghetti sauce, then place dollops of ricotta cheese evenly in dish. Then place rest of lasagna sheets layered on top, then rest of spaghetti sauce and cheese spread evenly on top. Cook at 350 degrees for 30 minutes then uncovered for 15 minutes. Let rest for 10 minutes then serve with grated parmesanF