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July 2001 Issue
Grilling Out
by Victoria Smith
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Thai Summer Squash

  • 1/4 cup chicken broth
  • 1 tablespoon lime juice
  • 1/8 teaspoon dried mint leaves
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon finely choped ginergroot
  • 1/2 teaspoon finely chopped jalapeno
  • 1 teaspoon soy sauce
  • 1 medium zucchini, cut lengthwise in quarters
  • 1 medium yellow summer squash, cut lengthwise in quarters
Mix the chicken broth, lime juice, mint, basil, ginger, jalapeno and soy sauce together thoroughly. Put the squash in a baking pan and pour the mixture over them. Let the squash marinate for 1 to 2 hours in the refrigerator. Place the squash on the outer edges of the grill or in a grilling basket for 10-15 minutes, turning and brushing 2-4 times with the marinade. When golden brown and tender, remove from the grill.
  • Yields: 4 servings
  • Preparation Time: 2 1/2 hours


Grilled Parmesan Cheese Tomatoes

  • 2 medium tomatoes
  • 4 tablespoons of grated Parmesan cheese
Cut the tomatoes in half. Sprinkle 1 tablespoon of grated Parmesan cheese per cut tomato half. Place the tomatoes on the outer edge of the grill and grill over medium heat or white-edged coals. Grill for 10-15 minutes.
  • Yields: 4 servings
  • Preparation Time: 25 minutes

Grilled Italian Summer Squash
  • 4 small to medium yellow and green summer squash
  • 1/4 cup olive oil
  • 2 tablespoons Italian seasoning
Slice the squash lengthwise into strips. Mix the olive oil and Italian seasoning on a plate. Coat the squash in the oil seasoning mixture. Place the tomatoes on the outer edge of grill and grill over medium heat or white-edged coals. Grill for 10-15 minutes.
  • Yields: 4 servings
  • Preparation Time: 25 minutes

Spicy Grilled Mexican Corn-on-the-Cob
  • 4 ears corn-on-the-cob, husks and silk removed
  • 3 tablespoons margarine or butter, melted
  • 1 teaspoon ground cumin
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground pepper
Tear off 4 sheets of heavy duty aluminum foil long enough to wrap the corn individually. Place one ear of corn in the center of each foil sheet. Brush the corn with melted margarine. Combine the cumin, onion flakes, chili powder and garlic powder; sprinkle evenly over the corn. Season with salt and pepper and wrap the corn in the foil. Cook in a covered grill over medium heat, turning several times until corn is tender, about 20-25 minutes. To serve, remove the corn from the foil and spoon or brush extra seasoning on.
  • Yields: 4 servings
  • Preparation Time: 45 minutes

Vegetable Fire 'N Ice
    Wrap a combination of your favorite fresh or frozen vegetables and 1 to 2 ice cubes in heavy duty aluminum foil, allowing room for heat expansion and circulation. Cook the foil packets on a grill rack over medium heat. Turn the packets once, grill 20-25 minutes. The foil holds in heat and the ice cubes provide just enough moisture to steam the vegetables.
  • Yields: 1 serving
  • Preparation Time: 30 minutes

Grilled Vegetable Soup
  • 8 tomatoes
  • 2 red onions -- sliced
  • 2 zucchini -- sliced
  • 2 yellow squash -- sliced
  • 3 red peppers -- roasted and peeled
  • 2 cloves garlic -- chopped
  • Salt
  • Pepper
  • Juice of one lemon
  • 2 tablespoons rosemary -- chopped
Grill all of the vegetables except the garlic. In a food processor, place all of the ingredients, except 1/2 cup of the vegetables. Process until smooth. Season the soup with salt, pepper, lemon and rosemary. Dice the remaining 1/2 cup vegetables. Serve hot or cold with the diced vegetables sprinkled over the top.
  • Yields: Serves 4-6
  • Preparation Time: 45 minutes

Editor's Note: For more on grilling vegetables, check out this month's feature article on Grilling Veggies and this month's Cooking Corner column.

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