Quesadillas can be cooked on the grill, too. Like pizza, the sky's the limit when selecting quesadilla ingredients. Choose cheese, veggies, beans, onions, corn and more. Place one whole-wheat tortilla on the grill, sprinkle with a bit of cheese, add other toppings, then sprinkle with a bit more cheese and top it off with a second tortilla. Grilled both sides, using a spatula to flip the ‘dilla and press down slightly as the cheese melts. Remove from the grill once it’s browned and melty, cut into wedges and enjoy with salsa!
Fresh fruit from the grill is a great summertime treat! The heat of the grill caramelizes the natural sugars found in fruit, leaving you with an amazing dessertlike dish that is full of fiber and vitamins but not calories! Try placing whole bananas (peeled), or sliced peaches directly on the grill. Skewer whole strawberries. Add your favorite fruits to a meat (or tofu) and veggie kabob for additional color and flavor. Apple, pineapple and pear slices are also great on the grill. (Remember that larger is better to prevent burning.) Pair the grilled fruits with your salad, eat them as-is for a sweet side dish, use them to top your protein source, or indulge in an after-dinner treat of frozen yogurt with grilled fruit. Some great combos are grilled apple slices over pork tenderloin cuts, grilled pears with low-fat feta cheese over a bed of salad greens, and grilled pineapple with brown rice, mushroom and grilled chicken breast. The possibilities are endless!
Corn on the cob is generally boiled in water on the stovetop, but it is delicious when prepared on the grill. The trick? Soak the corn in cold water for 10-15 minutes, then transfer them (husks intact) to the hot grill. Cook for 3 minutes on one side, then rotate 180 degrees for 3 more minutes. Then, carefully remove the ears and shuck the corn, removing husks and silk. Place the husked corn on the grill for about 5 minutes, rotating frequently. Your guests will be impressed with the fancy look of the grill marks on the corn, which will have a slightly smoky taste. The corn will be so sweet and moist, you won't need butter or salt!
Zucchini and summer squash are delicious, vitamin-packed additions to any summer meal. Both are easy to grill. Cut them on the diagonal to create strips that won’t fall through the grates of the grill. You can also cut the veggies lengthwise into quarters (to resemble pickle spears) to ease the grilling process. Brush the sides of each strip with olive or canola oil and grill to desired tenderness. For extra flavor, you can sprinkle the veggies with your favorite dried herbs. Or try crushed red pepper for a spicy kick! Continued ›
Article created on: 7/28/2009