Summer Dishes from the Grill

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.