Recipe: Grilled Babaganoush

If you've got a lot of eggplant from the garden this summer, you're probably wondering what to do with it all. There's only so much Eggplant Parmesan you can eat. But never fear - there's lots of other great ways to use eggplant!  The recipe below uses your grill to make a classic eggplant dish that's as easy as it is tasty. This makes a great appetizer or snack, and it's very simple to prepare. Give it a try, and let us know how you like it!

And if you haven't already, be sure to check out Wednesday's recipe for grilled eggplant lasagna for a unique, tasty, and easy idea as well!

Grilled Babaganoush

Ingredients:

2 medium eggplant
3 cloves garlic, peeled then crushed into a paste
3 tbsp tahini
3 tbsp lemon juice
salt and pepper to taste

Directions:

• Heat grill to medium.  When ready, set whole eggplants on the grate in the center, and cover grill.  Cook eggplants, turning occasionally, until eggplant is cooked through and very soft and skins are blackened. Remove from heat and set aside to cool.
• When eggplant is cooled enough to handle, cut each eggplant in half lengthwise and scoop out the flesh onto a cutting board - discard the blackened skin. 
• Chop the eggplant until it resembles a chunky puree, then scoop up into a bowl. 
• Now stir in the garlic, tahini, and lemon juice, and sprinkle with salt and pepper to taste.
• Taste and add more tahini, lemon, and salt and pepper as needed.
• Serve immediately with pita or other flat breads.

Recipe: Grilled Italian Eggplant Lasagna Packets

Eggplant + tomatoes = summer!  Put them together on the grill, and try this simple recipe, instead of heating up the house for hours baking a huge pan of lasagna. It's got all the delicious goodness of lasagna, with less than half the work (and without all the carbs) - and you can do it all on your grill in foil packets - no fuss, no muss!

Grilled Italian Eggplant Lasagna Packets
(Serves 4.)

Ingredients:

1 lb. Italian sausage, cut into thin circles
2 small or 1 medium eggplant, cut into thin circles
1 Tbsp olive oil
2 ripe tomatoes, cut into circles
1 tsp dried oregano
1 lb. shredded mozzarella cheese
salt and pepper to taste

Directions:

• Set your grill to medium-high heat and preheat.
• Lay out 4 sheets of heavy duty aluminum foil.
• Divide the sausage evenly between the 4 pieces of foil
• Drizzle the olive oil over the eggplant pieces, tossing to coat well, then divide the pieces evenly on top of the sausage on the foil.
• Top the eggplant with the tomato, then sprinkle with oregano, then top with the cheese. Add salt & pepper if desired.
• Place on grill on indirect heat, close cover, and cook for 25 to 35 minutes, spinning packets at least once, or until the sausage is cooked through. (The time will vary depending on the heat of your grill.) 
• Remove from grill and let stand for 3 to 5 minutes, then carefully open and enjoy!

Recipe: Grilled Kielbasa & Cabbage

Tons of summer veggies are great on the grill, and with the abundance of summer produce available right now, instead of your weekly article, we thought we'd share an extra recipe instead!

This one is a great way to use some of the fresh cabbage that's coming on right about now. You probably don't think of cooking cabbage on the grill, but if you throw this mixture in a grill pan, you'll get that wonderful grilled flavor along with the sweetness of the cabbage and peppers and the spiciness of the sausage. It's a simple, easy, and delicious meal.

Grilled Kielbasa & Cabbage
(Serves 4.)

Ingredients:

1 pound Kielbasa
3 cups shredded cabbage or coleslaw cabbage mix
1/2 cup spicy Italian dressing
1 diced red bell pepper
1/2 cup diced red onion

Directions:

• Heat grill to medium-high heat.
• Cut Kielbasa on slight diagonal into serving size pieces, about 1 inch thick.
• Place Kielbasa on heated grill, cooking just long enough to get grill marks, turn and continue grilling until grill marks are all around.  Remove and set aside.
• In a bowl, toss together the coleslaw, dressing, pepper, and onion; then turn into a 
• Pick a grill-safe 8 inch square pan and put sausages in, then top with the coleslaw mix.  
• Cover the pan tightly with aluminum foil.
• Place pan on the grill on indirect heat, close grill cover.
• Cook for 15 to 20 minutes, spinning pan at least once during the cooking time.
• Remove from grill when all veggies are cooked and softened slightly and everything is hot.

Recipe: Grilled Eggplant with Fresh Herbs

This is a great recipe for the grill. Meaty eggplant is an excellent vegetable for grilling - just make sure not to let it burn or get too smoky or it can taste bitter. Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.

Grilled Eggplant with Fresh Herbs

Ingredients:

1 eggplant
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves minced garlic
¼ cup fresh basil, finely chopped
¼ cup fresh thyme, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh oregano, finely chopped
Salt and pepper

Directions:

• Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.
• Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let site to absorb the flavors for about 15 minutes. 
• Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well. 
• Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.
• Serve hot, lightly sprinkled with salt and pepper. Great as a side dish with grilled meats or other barbecue fixings.

Healthy & Delicious Grilling for Memorial Day Memories

Today is the unofficial kickoff to summer, even though it doesn't officially start for a few more weeks. Families and friends everywhere are gathering to celebrate Memorial Day, usually by grilling some meat. 

But what if you're vegetarian? Whether you’re expecting vegetarian guests, you’ve newly transitioned to vegetarianism yourself, or you’d just like to incorporate more meatless recipes to give some variety to your cookout menu, there are all kind of ways to prepare delicious meatless options at your barbecue.

Grilled vegetables. (Photo credit: Wikipedia)

Before beginning, remember that most vegetarian foods are more fragile than meat, and do not contain as much fat. Therefore, a clean and well-lubricated grill is essential to successfully grilling vegetables. It’d be a shame for those beautiful peppers to stick to the grill!

Traditionally, vegetables have been considered a side dish in most meals, but at a cookout they can also take center stage as the entrée. Almost any kind of vegetable is great for grilling. Complement your meal by serving grilled veggies over pasta, rice or polenta. You can also make them into extraordinary sandwiches with a soy-based cheese and some freshly baked rolls or bread. 

Cut the vegetables lengthwise into thin slices in the case of zucchini and eggplant, or into thick rings, in the case of onions, tomatoes and peppers. If you'd rather have your veggies in handy bite-size pieces for serving with pasta and the like, try using a special pan for the grill with small holes that keep the veggies from falling through the grill and being lost. And probably the easiest way to grill vegetables on the grill is shish-ka-bob style!

Don’t forget to balance out those grilled vegetables with some fresh fruit salads, perfectly chilled and juicy. Watermelon, strawberries, grapes, and citrus fruits all complement one another well in a delightful fruit salad prepared with fresh, real whipped cream. Also use fruits to experiment with some fun smoothies and slushies for the kids – they’re fun and much better for them than sugary sodas. 

Whether you're vegetarian, or just want to add some more veggies to your Memorial Day cookout this year, there are plenty of delicious and healthy options to go around.

 Happy Memorial Day from New Holistic Living!

 

Recipe: Marinated & Grilled Portobello Mushrooms

While die-hard meat eaters may not find this a suitable replacement for steak, for most vegetarians, this marinated and grilled portobello mushroom will provide a very meaty and delicious experience. It's also a great summer side dish to serve with grilled meats if desired - perfect for your Memorial Day barbecue!

Grilled & Marinated Portobello Mushrooms

Ingredients:

4 large portobello mushroom caps
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 chopped cloves garlic
Salt and pepper

Directions:

• Remove the stems from the mushrooms and place them gill-side-up on a plate.

• Mix the olive oil, balsamic vinegar, garlic, salt and pepper in a small dish. Pour most of this marinade over the mushrooms. Brush the mushroom tops (which are touching your plate) with the remaining marinade. Let the mushrooms marinate for about an hour.

• Fire up your grill and grill, top side down for about 15 minutes. You can also bake in the oven for about 15 minutes at 400 F. 

Recipe: Easy Grilled Veggie Dinner

If you’re looking for a meatless meal that satisfies, look no further. This isn’t exactly a recipe, but is meant to inspire you for our next veggie-only dish. It's a great way to get creative and have some fun while creating a delicious meal! (If you're a meat-eater, this also makes a great side-dish for grilled meat of all kinds.)

1. Preheat your oven or grill to 350 F.

2. Chop up some veggies and toss in some olive oil. (Photo shows patty pan squash, peppers, onions and tomatoes.) Mushrooms, eggplant, potatoes, garlic and plenty of other veggies also work well.

3. Add some fresh herbs like basil, dill, parsley and oregano or whatever you like. 

4. Mix all your ingredients well and wrap everything in foil on a baking dish.

5. Place on the grill and cover, or bake at 350 F for about 40 minutes or so.

6. Drizzle with your favorite balsamic reduction and serve over rice, quinoa or just have it by itself.

If you're vegetarian, not vegan, you may want to sprinkle it with some cheese before serving. Feta goes great with dill, or try a nice mozzarella, Monterey Jack, or whatever you prefer!