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July 2001 Issue
That grill is for more than burgers!
by Ronda L. Halpin
Table of Contents | Single-page view

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Thai Vegetable Kabobs

These spicy kabobs get their flavor from a simple marinade featuring peanut butter, soy sauce and steak sauce. The marinade also is great with poultry, beef or pork.
  • 1 large red bell pepper
  • 2 large zucchini
  • 12 oz. large mushrooms
  • 1/4 c. steak sauce
  • 3 T. peanut butter
  • 1 T. soy sauce Cut the red pepper into 12 1-inch pieces. Cut the zucchini crosswise into 12 1/2-inch slices.

    In a large resealable bag, combine the steak sauce, peanut butter and soy sauce. Seal the bag and shake well to mix. Open the bag and add the pepper, zucchini and mushrooms. Reseal and shake to coat the vegetables. Allow to stand for 15 minutes.

    Preheat the grill. Alternately thread the marinated vegetables onto 4 large metal skewers. Brush them with any remaining marinade. Grill the kabobs over medium-low heat for 12-14 minutes, turning once, until they are tender and browned.

    • Yields: 4 servings
    • Preparation Time: 40 minutes


    Grilled Vegetable and Pasta Salad

    This simple recipe takes advantage of the Basic Grilled Veggies found earlier in this article. Simply save half of your veggies and this one practically makes itself.
    • 8 oz. dried penne pasta
    • 1/2 recipe Basic Grilled Veggies
    • 1/4 c. extra-virgin olive oil
    • 3 T. balsamic vinegar
    • 1 T. chopped fresh thyme
    • 3 oz. crumbled feta cheese
    Cook, rinse and drain the pasta according to the package directions.

    While the pasta is cooking, cut the leftover grilled vegetables into pieces that measure 1-inch or less.

    In a screw-top jar, combine the oil, vinegar and thyme. Seal the jar and shake to mix.

    In a large bowl, combine the drained pasta, chopped vegetables and feta cheese. Add the dressing and toss to coat.

    • Yields: 4 servings
    • Preparation Time: 15 minutes


    Grilled Veggie Pesto Pizza

    This one also takes advantage of the Basic Grilled Veggies recipe. Make a full batch and have the salad one night and this great pizza the next.
    • 1 large Boboli crust
    • 1/4 c. prepared pesto sauce
    • 1/2 recipe Basic Grilled Veggies
    • 1 large tomato, diced
    • 4 oz. shredded havarti cheese
    Preheat the oven to 400 degrees F.

    Place the Boboli crust on a pizza pan. Spread the pesto evenly over the crust. Arrange the grilled veggies and diced tomato over the pesto -- slicing any veggies that require it. Sprinkle the shredded cheese over the veggies.

    Bake the pizza for 10 minutes or until the cheese is melted.

    • Yields: 4 servings
    • Preparation Time: 15 minutes

    Editor's Note: For more on grilling vegetables, check out this month's Victoria's Vegetarian Victuals and Cooking Corner columns.

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