Here are four more grilled vegetable recipes.  They include marinated vegetable saute, pasta salad with zucchini, Italian eggplant, and Parmesan pesto stuffed plum tomatoes.

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Grilling fruit may seem unusual.  Here are two interesting recipes for grilled fruit – low flame baked apples and grilled pineapple

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There’s still plenty of summer left to use your grill.  Here are three grilled veggie recipes, including balsamic vegetables, herbed pepper corn, and grilled spinach sweet onion pizza.

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16 canned peach halves
1/4 C of orange juice
2 T butter, melted
2 T of maple syrup
1 loaf pound cake cut in 1 inch slices

Prepare the grill for medium temperature.  Drain the peaches well and place them in a bowl.

In a separate bowl whisk together the orange juice, butter and maple syrup.
Brush the mixture on both sides of the peaches and on each of the cake slices.

Place the peaches and cake slices on to the grill.  Grill the cake slices for 3 minutes then turn.  Continue grilling the slices for an additional 3 minutes or until lightly browned.  Grill the peaches for 5 minutes then turn.  Continue grilling the peach for 5 minutes or just lightly browned.

Place the slices of cake onto a serving platter.  Top with the grilled peaches.

Makes 8 servings

A frozen pound cake will work great in this recipe because it won’t crumble as easily.  Allow it to thaw just enough to be able to cut it into slices.  Top each piece with a little extra maple syrup.

Dilled Veggie Burgers

1 eggplant, peeled and sliced 3/8 inch thick
2 tomatoes, sliced 1/3 inch thick
1 onion, quartered
1 baking potato, peeled and sliced 1/4 inch thick
1/3 C extra virgin olive oil
4 slices of toasted bread
4 cloves of garlic
1/2 C of wheat berries, cooked
1 T of fresh dill
1/2 t salt
1/4 t pepper
6 pita pockets
6 lettuce leaves

Allow the grill to heat to the medium temperature.  Brush the eggplant, tomatoes, onion and potatoes evenly with the olive oil.  Grill the vegetables for 12 minutes, turning occasionally, or until tender.  Place the toasted bread into the food processor and process until the bread becomes fine crumbs.  Transfer the bread crumbs to a bowl.

Place the garlic into the food processor and process until chopped fine.
Add the grilled vegetables to the processor with the garlic and process until smooth.

Stir in the mixture into the bread crumbs until completely blended.  Add the wheat berries, dill, salt and pepper and stir until blended together well.  From the mixture into 6 patties and mist both sides with a non-stick cooking spray.

Grill the burgers 5 minutes per side until as crisp as you like.  Place the grilled burgers into the pita pockets and add a lettuce leave before serving.

Makes 6 pitas

To cook the wheat berries combine 1 part berries to 6 parts water.  Bring the water to a rolling boil, cover the pan, reduce the heat to low and cook 1 1/2 hours or until the berries are soft.  Be sure to drain the berries well before adding them to the grilled vegetable mixture.

Cheese and Red Pepper Relish Grilled Sandwich

2 red bell peppers
1 onion, quartered
4 cloves of garlic
1/3 C of olive oil
1 T of balsamic vinegar
1/2 t salt
1/2 t pepper
1 large loaf of Italian bread, sliced
1 (8 oz.) pkg. soft goat cheese, or cheese or your choice

Prepare the grill for medium high heat.

When the grill is ready lay the peppers onto the grill grate and roast 8 minutes, turning often or until charred.  Remove the peppers and place in a bag, seal and allow the pepper to steam to help in removal of the skins.

Place the onion and garlic on to skewer.  Brush the vegetables with the olive oil.
Grill 8 minutes, turning often or until charred.

Cut slits into the peppers and allow them to drain into a bowl reserving the juice.
Peel and seed the peppers then chop up coarsely and place in the bowl with the juice.

Chop the onion and garlic and place into the bowl with the juice, tossing the ingredients together well.

Add the vinegar, salt and pepper and stir until blended and all the ingredients are well coated.

Place the bread slices on the grill grate.  Toast for 2 minutes, flip and continue toasting an additional 2 minutes.  Spread the toasted bread evenly with the goat cheese.  Add the red pepper relish and cover with a second slice of bread.
Continue until all the bread has been used.

Makes 6 servings

Goat cheese or chevre cheese is made from goat’s milk.  If can be found in a soft from such as cream cheese that is easy to spread or a harder cheese that is easy to crumble.  Goat cheese is often used in many elegant dishes including desserts.

Grill Roasted Onions and Peppers

1/2 C canola oil
1 tsp salt
1/2 tsp pepper
2 large Vidalia onions cut into 8 wedges each
1 green pepper, cored, seeded and cut in quarters
1 red pepper, cored, seeded and cut in quarters
1 yellow pepper, cored, seeded and cut in quarters
1 orange pepper, cored seeded and cut in quarters

Heat the grill to the hot temperature.  Pour the oil into a large mixing bowl.
Whisk the salt and pepper into the oil well.  Brush the vegetables well with the oil mixture.  Place the vegetables onto the hot grill.  Cover the grill and roast for 8 minutes, turning occasionally, until tender.

Makes 6 servings

These vegetables go great the beef or pork kabobs to make a delicious party meal.  Any color or types of peppers can be used.

Foil Baked Fruit Compote

4 plums, sliced thin
2 nectarines, sliced thin
1 C of fresh blackberries
1/4 C of orange juice
1 T of sugar

Prepare the grill for low temperature.  Lay out 2 large pieces of foil.  Divide all the fruit between the 2 pieces of foil placing the fruit in the middle of the foil.
Drizzle 1/8 C of the orange juice over each packet of fruit.  Seal the packets tightly so the juice does not run out.

Grill the packets for 18 minutes, turning once or until the fruit has softened.
Carefully open the packets over a bowl allowing the syrup to drain into the bowl.
Place the fruit into the bowl and sprinkle with the sugar.

Makes 4 servings

Be careful when grilling fruit in this manner.  You don’t want to open the packet too soon because the steam will escape but you also don’t want the fruit to scorch.  Be sure to grill over low heat and if smell something burning move the packets from the grill immediately.  Other berries such as raspberries or blueberries may be used in this recipe.

Grilled Top Sirloin Skewers

3 tbsp extra virgin olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 1/2 tsp dried oregano
1 tsp pepper
1/2 tsp salt
3 lbs. beef top sirloin steak, 1 inch thick and cut into 1 inch cubes

Pour the oil into a mixing bowl.  Whisk in the garlic powder, onion powder, oregano, pepper and salt until well combined.  Trim any excess fat off the cubes of meat and discard.  Add the meat to the oil stirring to coat will.  Let the meat to marinate for 30 minutes.

Allow the grill to preheat to medium temperature.  Thread the meat on to the skewers leaving a 1/4 inch between each piece of meat.  Place the skewers directly over medium heat, cover and grill 12 minutes or until no longer in pink in the middle.

Makes 6 servings

If you are using bamboo skewers be sure to soak them in water for 30 minutes before using to keep them from burning or breaking.

Beef au jus Hamburger Hoagies

2 lbs. ground beef
2 tsp season salt
1 C spreadable garden vegetable cream cheese
8 hoagie buns split
2 (12 oz.) jars beef au jus gravy

Place the beef into a mixing bowl.  Sprinkle in the season salt and mix until well combined.  Form the beef into 8 oval shaped patties.  Heat the grill to medium heat.
Place the patties on the grill and cover.  Grill the patties for 8 minutes.  Turn the patties and continue grilling for 6 minutes or until they are as done as you like.

Spread the cream cheese over the cut side of the buns.  Place a patty on each bun and replace the tops.  Place the au jus gravy into a metal pan or bowl and place on the grill.  Stirring often heat the gray for 5 minutes or until warmed through.  Serve the gravy as a dip for the sandwiches.

Makes 8 sandwiches

By using this cream cheese spread you don’t have to worry about buying and preparing tomatoes, onions and other toppings for your hamburger.  If you prefer to use fresh vegetables instead be sure to have mayonnaise on hand.

Grilled Dogs with Slaw

3 C of green cabbage, shredded
1/2 C of carrots, shredded
1/3 C of sweet onions, sliced thin
1/4 C rice vinegar
1 tbsp lime juice
1 tbsp salad oil
1 tbsp honey
1 tsp garlic minced
1 tsp ground ginger
1/2 tsp dried dill weed
8 all beef hot dogs
8 hot dog buns

Toss the cabbage, carrots and onions together in a large mixing bowl.  In a separate bowl, whisk together the vinegar, lime juice, oil and honey.  Add the garlic, ginger and dill weed and whisk again until well combined.  Pour the dressing over the cabbage mixture stirring to coat well.  Cover and refrigerate in an airtight container for up to 24 hours.  Prepare the grill coals to medium heat.

Place the hot dogs on the grill and cook 3 minutes.  Turn the hot dogs and continue grilling 3 additional minutes or until the hot dogs have cooked through.  Slice the hot dogs from end to end 1/4 of the way through the hot dog and place on each bun.
Top with the coleslaw and enjoy.

Makes 8 servings

Not have your party at home?  That’s okay because these hot dogs work anywhere there’s a grill.  Be sure to store the slaw in the bottom of a cooler and cover it with ice so that it stays fresh and chilled until your ready to use it.

4th of July Burgers

1 lb lean ground beef
2 tsp peppercorns
1 tbsp vegetable oil
1 tbsp green onions, finely chopped
1 tbsp red wine vinegar
1/4 cup yogurt or sour cream
1 tbsp parsley, minced

Heat up your BBQ.

Shape your ground beef into 4 hamburger patties and set aside.

Place the peppercorns on a large piece of foil or waxed paper. With a heavy object (bottom of pan) crush and crack peppercorns coarsely. Spread the cracked peppercorns evenly on the paper and place the four patties on top of them. Press down so that the peppercorns stick to the meat and turn around. Repeat until all peppercorns are used up. Put the peppercorn patties onto the BBQ.

In the meantime, heat vegetable oil in a pan and add the green onions and wine vinegar. Cook over medium heat until green onions are just done. Remove the pan from the heat and stir in the yogurt/sour cream and parsley.

Spoon the sauce over the burger. Perfect for a 4th of July BBQ!

Ingredients:
1 lb lean ground beef
2 tsp peppercorns
1 tbsp vegetable oil
1 tbsp green onions, finely chopped
1 tbsp red wine vinegar
1/4 cup yogurt or sour cream
1 tbsp parsley, minced

Method:
Heat up your BBQ.

Shape your ground beef into 4 hamburger patties and set aside.

Place the peppercorns on a large piece of foil or waxed paper. With a heavy object (bottom of pan) crush and crack peppercorns coarsely. Spread the cracked peppercorns evenly on the paper and place the four patties on top of them. Press down so that the peppercorns stick to the meat and turn around. Repeat until all peppercorns are used up. Put the peppercorn patties onto the BBQ.

In the meantime, heat vegetable oil in a pan and add the green onions and wine vinegar. Cook over medium heat until green onions are just done. Remove the pan from the heat and stir in the yogurt/sour cream and parsley.

Spoon the sauce over the burger. Perfect for a Father’s Day BBQ!

If you’re like us, we usually hit a parade or two, then head to the beach for a few hours, and then spend the evening in a park waiting for the Fireworks to start.

With kids, grandkids and teens it’s hard to keep them from “starving to death”, so I’ve learned to tote snacks to have on hand at all times, to serve between meals.

I try to divide as much as possible into individual servings for convenience and to ward off any possible sharing issues from the get-go. I use zippered baggies and those cloth grocery bags that most stores carry now. These snacks will also fit in your diaper bag nicely.

Healthy Snack Ideas:

• Slice apples and sprinkle with lemon juice to keep from turning brown
• Seedless grapes, removed from the vine
• Goldfish crackers
• Crackers with peanut butter inside
• Graham crackers
• Nuts
• Cheerios or other cereal
• Raisins
• Any dried fruit
• Trail Mix
• Pretzels
• Wheat Thins
• Pickles
• Animal Crackers
• Fruit Snacks
• Cereal Bars
• Granola Bars
• Pudding Packs

Easy to Tote Beverages:

• Juice boxes or pouches
• A water bottle for each person and a box of the individual powdered drink mix tubes
• Small sports type beverages such as Gatorade

The key is to keep the weight down, make them easily accessible and divide them up for individual servings. Using these suggestions will help make your Fourth of July a happy and less stressful one!

(Serves 4)

Ingredients:
11 oz beef mince
3 shallots, finely chopped
3 cloves garlic, chopped
1 inch piece fresh ginger, grated
1 tbsp green peppercorns, crushed
2 tsp fish sauce
2 tsp brown sugar
Lime wedges
Wooden skewers

Method:
Soak the wooden skewers in water to prevent them burning.

Chop the beef mince with a large knife to make sure the mince is very fine. Add the ginger, garlic, shallots, peppercorns, fish sauce and brown sugar and combine with your hands. Form the mixture into balls using about 2 tsp of mixture at a time. Put three balls on each skewer.

Heat up your BBQ grill and oil lightly. Cook the meat for about 7 to 8 minutes or until the meet is cooked through.

Serve with the lime wedges.

2 boneless and skinless chicken breasts, cut in half
4 tbsp olive oil
2 tbsp balsamic vinegar
Juice of ½ lime
Juice of ½ lemon
1/3 cup light brown sugar
2 tbsp Dijon mustard
1/3 cup honey
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
Chopped Parsley to garnish

In a large shallow bowl, add garlic, lemon and lime juices, sugar, mustard, honey, salt, pepper and vinegar and whisk thoroughly. Add the olive oil and whisk again.

Set two portions of the marinade aside for later. Add the chicken halves to the bowl and coat each side with the marinade.

Heat up the BBQ and grill the chicken pieces for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces with one portion of the reserved marinade occasionally.

Sprinkle with the chopped parsley and serve with the last portion of the marinade as dipping sauce. This is a family favorite.

You know how much your dad loves to barbecue. Why not use one of these five delicious recipes for a special Father’s Day barbecue and give him the day off? Of course, just because it’s “his” day, that doesn’t mean he’ll let you at his grill.

Grilled hamburgers are always a hit, but you may want to incorporate another of Dad’s favorites – blue cheese. While you’re preparing the two pounds of ground beef (preferably ground chuck), add ¾ teaspoon onion powder, 1/3 cup crumbled blue cheese, 1 tablespoon Worcestershire sauce, 1 ½ tablespoons horseradish (optional), salt and pepper to taste. Mix this thoroughly and then form into patties. Grill the burgers over hot heat until they reach a minimum of 160 degrees Fahrenheit. Fix the burgers with your favorite fixings and enjoy!

Steaks are another grilling favorite and nothing could be better than a great grilled rib eye steak for Father’s Day. Mix together ¼ cup steak sauce and ¼ cup balsamic vinaigrette dressing. Add one clove or minced garlic and ½ teaspoon dried oregano. Combine this thoroughly and then pour into a zip top bag that holds the steaks. Let them marinate in the refrigerator for at least half an hour. Then grill for four to five minutes on each side.

Perhaps your dad prefers seafood. Why not grill up some spicy barbecue shrimp? The recipe is simple: ½ cup butter, 3/4 cup barbecue sauce, 2 tablespoons of lemon juice, 2 pounds of unshelled shrimp, ½ cup dry sherry, and cayenne pepper, black pepper, and garlic powder to taste. Toss the shrimp in the mixture and then prepare your grill. Be very careful when grilling the shrimp; you may need a fish tray or use skewers to keep the shrimp from falling through the grill. Cook for about four minutes on each side.

Barbecued ribs are another favorite. You’ll need six pounds of ribs, 1 1/3 cup ketchup, ¾ cup water, ¼ cup honey, 2 tablespoons Worcestershire sauce, 4 teaspoons lemon juice, 1 small onion, ½ teaspoon salt, and ½ teaspoon pepper. Mix all of the ingredients together except the ribs, and cook for ten minutes. Brush the ribs with sauce and cook the ribs over medium hot coals for about an hour.

Don’t forget about dessert! Why not prepare grilled pound cake with berries and ice cream. You’ll need one pound cake – already prepared or home-made, ice cream, and whatever kind of berries your dad likes most. Slice the pound cake and then heat each slice on a clean, hot grill for a couple of minutes or until you can see grill marks on each side of the cake. Remove the cake from the grill, then top each piece with a scoop of Dad’s favorite ice cream. Top it all off with ½ cup of fresh berries per slice.

Father’s Day comes but once a year. Try one or more of these five recipes for a special Father’s Day BBQ. With food like this, your dad may ask you to prepare the same feast next year.