Grilling is one of the easiest and most efficient ways to cook a meal. I also love that, generally speaking, when you grill it is outside, so your house doesn't warm up like it does when an oven or the stove is on. Another reason why grilling is so fantastic is so much of what you cook on a grill is light and healthy, but super satisfying. (Which isn't always easy!) Oh and usually there are WAYYY less dishes! Tonight I am going to share some things that I love to grill, and how to prepare them.
Balsamic Marinated Grilled Portobello Mushroom
Ingredients:
Portobello Mushrooms
Balsamic Vinegar
Sea Salt
Fresh Ground Pepper
Portobello mushrooms can be marinated two different ways; you can marinate it over night, or marinate it for a shorter time.
When you marinate it over night, it tends to have more of a balsamic vinegar taste to it since the balsamic really gets to set into the mushroom. Whereas marinating it for a shorter time you still get the flavor but it is not as prominent. Personally they were both amazing to me, but if I knew I was going to be grilling mushrooms tomorrow night, I would marinate the mushroom over night, or at least prepare it in the morning.
To Marinate and Grill the Mushroom:
1. Pour a little bit of balsamic at the bottom of lidded container and swish the mushroom cap around in it.
2. Lay the mushroom head down, with its fibers showing.
3. Pour more balsamic into the mushrooms fibers and use your fingers to get it into the crevices gently.
4. Add a little bit of salt and pepper.
5. Put it in the fridge to marinate for the preferred amount of time.
6. When you are ready to grill your mushroom, start by preheating the grill to low-medium heat.
7. Place the mushroom head down on the grill with the fibers facing up. Let it cook with the top down for 6 to 7 minutes.
8. Check on the mushroom to see if there are grill marks on the cap. If there are grill marks, turn the mushroom over to grill on the other side. If not, continue to grill for another couple minutes and then turn the mushroom.
**NOTE: When you turn the mushroom over, use some of the leftover balsamic to pour on top of the mushroom cap.
9. After another 6 to 7 minutes, take the mushroom off the grill, and Enjoy!
Grilled Zucchini
Possibly my most favorite grilled veggie ever. SO simple, SO delicious, SO incredibly satisfying!
1. Wash zucchini well.
2. Trim off both ends of the zucchini and cut the zucchini down the middle.
3. Put the zucchini face down on a grill that is preheated and on low-medium heat. Grill for about 6 to 8 minutes on the cut side of the zucchini, flip them and cook for another 4 to 5 minutes.
**OPTIONAL: For extra flavor, you can brush the zucchini with a bit of olive oil and salt and pepper, but it is not necessary.
Green Bean Grill Pack
In a couple weeks, I will do a blog on the variety of grill packs one can have. They are truly one of the most amazing and easiest ways to enhance a meal.
Ingredients:
Minced garlic (I cheat and get the pre-minced garlic in a jar)
Sea Salt
Pepper
Foil
Preparing and Grilling:
1. Rip a piece of foil that is big enough to fold over your vegetables.
2. Place your cleaned green beans in the center of the foil.
3. Add a tablespoon of garlic, a pinch of salt, and some fresh ground pepper to the green beans, and mix well with your hands.
4. Fold up the bottom and top of the pack (horizontally) so that it makes a gate. Next, fold in the sides and roll it together tight, then fold in the bottom and top tight too.
5. Place on a low-medium heated grill for about 10 - 12 minutes.
6. Enjoy!
Nothing screams summer like grilling outdoors, listening to music, and enjoying a glass of wine!
CHEERS! :)
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