Description

Grilled Asparagus and Squash

Total Time: about 20 minutes

Ingredients

In addition to a very clean gas grill and a supply of fuel, here’s what you’ll need for two servings:

1 zucchini

1 summer squash

1/2 pound medium-size asparagus spears1 cup zesty Italian dressing

1 tablespoon crushed red pepper flakes

Coarse kosher salt

Freshly ground black pepper

Instructions

1. Trim the woody ends off of the asparagus and place the asparagus in a shallow dish. Trim the ends from the zucchini and summer squash; slice lenghtwise into 3/8-inch slices.
2. Add the Italian dressing and toss to coat. Allow the vegetables to marinate for about 10 minutes.
3. Preheat the grill for medium-high direct grilling. Lightly oil the grill grates or spray them with cooking spray.
4. Grill the vegetables for three minutes, turn and cook another two to three minutes or until tender.
5. Remove the vegetables from the grill and season with crushed red pepper flakes, salt and pepper.

Flour tortillas make a wonderful platform for a grilled desert in this recipe from Brad Barrett. Two tortillas form a sandwich that can be filled with sliced fruits and cheeses or in this case with a sweet ricotta cheese filling and chocolate morsels. This one hits all the sweet spots for a great grilled dessert, and it’s an easy dessert that can be made several hours ahead. It’s great served with a dollop of ice cream.

Ingredients

1 (16-ounce) container whole-milk ricotta cheese
3/4 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
4 large flour tortillas
1/2 cup semisweet chocolate morsels
1/2 cup fresh raspberries

Instructions

Prepare a grill to cook at medium heat (400 degrees F).

Place the ricotta, confectioners’ sugar, and vanilla in a food processor and process until smooth. Place a tortilla on a cutting board or rimless baking sheet. Spread a third of the filling on the tortilla. Sprinkle half of the semisweet morsels over the filling, then place another tortilla on top of the morsels. Spread a thin layer of filling on top. Cut the raspberries in half and arrange half of the raspberry halves on top of the filling. Add a few more chocolate morsels for color. Repeat with the remaining ingredients.

Use a grilling spray or wipe the raised rails with oil. Slide the quesadillas off the cutting boards or baking sheets onto the grill and close the lid. Cook for 3 to 4 minutes, then lift an edge to check the sear marks. If the sear marks are dark (almost black), give the quesadillas a quarter turn. If not, cook for 2 to 3 minutes before giving them a quarter turn. Grill until the quesadillas feel firm and the tortillas are crispy. Let the quesadillas cool for 2 minutes, then cut and serve.

Michael and Diane Phillips: This is one of Michael’s favorite accompaniments to grilled sausages or hot dogs. It’s also good on hamburgers.

Ingredients

2 cups diced red pepper
1 cup diced poblano pepper
1 cup diced tomatillo
1 cup diced Vidalia onion
1/4 cup olive oil
Salt and black pepper
8 cups chopped dill pickles
1/4 cup prepared horseradish
1/4 cup maple syrup
1/4 cup prepared yellow mustard
2 tablespoons pickle juice
2 tablespoons apple cider vinegar

Instructions

Preheat the oven to 400 degrees F and place a rack in the middle position.

Place the diced red pepper, poblano pepper, tomatillo, and onion in a 9 by 13-inch baking pan and spread them evenly. Drizzle the olive oil over the vegetables and toss to coat. Season with salt and pepper. Place the pan in the oven, uncovered, and bake for about 10 minutes. Stir the vegetables, and bake for another 10 minutes. Stir again, and bake for about 10 minutes more, or until the vegetables are fork-tender. Remove the vegetables from the oven and cool completely.

Once the vegetables are cool, combine with all the remaining ingredients in a nontreactive bowl and blend well. Chill for at least 2 hours or overnight in the refrigerator.