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.

Beyond Meat: Yes, You Can Grill That!

Ever since man crawled out of his cave and discovered fire, it seems there has been an obsession with grilling. There is just something about slapping a huge hunk of meat on a set of red-hot metal bars that gets men all worked up - it sure does my husband, at least. The classic stereotypical picture of the man of the house drooling over his grill while the woman of the house is out shopping for shoes certainly can bring on a chuckle.  But then again, the reason this image is funny is because it's often so true - I know it is at our house!

There is, however, more to grilling than just the cave man's hunter instinct. Sometimes the 'gatherer' comes into play.  Let's take a look at a few other things that can be grilled in order to expand the cooking vocabulary of today's domesticated cave man and cave woman.

More than Meat

Flat breads like naan cook great on the grill.  (Photo credit: Wikipedia)

While grilling usually goes hand in hand with sports, summer days, and pool outings, that doesn't mean it has to be the same meal over and over – either chicken, steak, hamburgers, or hotdogs. There are tons of other foods you can grill out that will possibly change your perception of what you can do with your grill.

A good grill can give you all the cooking surfaces you need. From an open flame to a stove top to an oven and rotisserie, grills are the ultimate cooking machine. The sky is the limit when you begin dreaming about your cookout. Meat need not be the focus of your meal when you can also grill your salad, soup, and even dessert!?

Rise to the Occasion

Bread cooked on the grill is light and fluffy while having an irresistible crunchy crust. Indian breads are great to grill, like naan, which is typically cooked in a tandoori oven over an open flame. Pizzas, tortillas, and even cornbread are other great dishes that benefit from the dry heat and smokey flavor from the grill.

Flat breads are the most common breads to throw on the grill since they char easily and cook quickly. Other breads that are common are your artisan styles, like chibatta and focaccia, which are also thinner breads that will cook faster and take on the charred flavor and grilled look.

Grilled bananas on skewers. (Photo credit: Wikipedia)

Savor your Sweet Tooth

Desserts cooked on the grill bring a whole new flavor profile to your favorite sweet treat. Just take pound cake for example. Have you ever considered throwing a slice on the grill? Maybe you should! And after you do that, top it with a warm espresso chocolate drizzle and a hand full of chopped, roasted pistachios. Your preconceived notions of grilled desserts will be forever altered.

If that doesn't get you excited, how about a grilled banana sundae? That's right. Slice a couple bananas in half lengthwise and throw them on the grill. If you want to get a great char on them, coat them first with some orange juice. Create your sundae, throw the grilled bananas on and then top with a little orange zest to bring the flavor full circle.  Now that's flavor even a cave man would love!

Who would have thought you could grill almost anything? All it takes to create a new spin on an old family favorite is a metal rack and some hot embers. Use your imagination and pretty soon you'll be firing up the grill for breakfast, lunch, dinner, dessert, and even a midnight snack! :-)

Be sure to check back later this week for some recipes for a few unique grilled treats!

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!

Recipe: Simple Grilled Fennel

Fennel has a very distinct but mild licorice flavor, but and when it’s grilled becomes a tender, melt-in-your-mouth experience you don’t want to miss.  This delicious recipe is so simple, but has a gourmet flavor that will wow your guests at your next barbecue!


Simple Grilled Fennel

Ingredients:

Fennel bulbs
Olive oil
Salt
Pepper

Directions:

• Trim the tops off the fennel. The leafy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.
• Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.
• Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender. 
• Serve as an appetizer or with a meal as a side dish.

Recipe: Grilled Garden Goodies Pizza

While it's still close enough to summer to find fresh eggplants and peppers at the farmer's market, and warm enough to grill out, try this delicious homemade pizza with lots of fresh veggies and unique grilled flavor. Great for "Meatless Monday," or if you must have meat, grill up a few natural sausages, slice, and add those for a protein boost.

Grilled Garden Goodies Pizza
(Serves 2-4.)

Ingredients:

Fresh pizza crust. (Photo credit: Wikipedia)

1 (12 inch) pizza crust (purchased or homemade)
2 Tbsp olive oil
1 small eggplant, scrubbed and sliced into thin circles
1 small sweet potato,  peeled and sliced into thin circles
1 sweet red bell pepper, seeded and sliced into thin circles
salt and pepper to taste
1 can (6 oz) tomato sauce (pizza sauce, marinara, or anything you like), or homemade sauce
6 oz. shredded mozzarella cheese
chopped fresh basil

Directions:

• Prepare grill to medium heat.
• Put the prepared eggplant, sweet potato, and red bell pepper in a large bowl, drizzle with the olive oil, and toss to combine.  
• Heat grill and put the veggies on and grill until softened but still a little firm; set aside.
• Flatten the pizza dough out on a work surface and brush with a bit of olive oil and sprinkle with salt and pepper.
• Grill for about 2 minutes, flip then grill another 2 minutes; remove to a pizza pan or baking sheet.
• Spread the tomato sauce over, then add mozzarella evenly over the top and the grilled veggies next, then top with the basil.
• Put pizza (on pan) back on grill just long enough to melt the cheese, then remove.
• Let sit for a few minutes before cutting and serving.