Kitchen Newsletter Target Date: 08-03-17 Title: Grilled Veggies Constant Contact Name: August 3, 2017 – SCRUMPTIOUS VEGETABLES FRESH OFF THE GRILL Subject Line: 
 Scrumptious Vegetables Fresh off the Grill! Teaser Line: Facebook and/or Twitter Words: In This Issue: Vegetables & the Grill RECIPE: Zucchini & Summer Squash Roll-ups with Ricotta & Herbs Tools for Grilling Veggies RECIPE: Grilled & Stuffed Portabella Mushrooms Veggie Grilling Techniques RECIPE: Grilled Eggplant Caprese Stacks with Fresh Herb Pesto A to Z Veggie Grilling Guide INTRO Scrumptious Vegetables Fresh off the Grill! INTRO TEXT Stock up on seasonal produce at the farmers’ market, and try some of these scrumptious, easy-to-grill vegetable dishes. IN THIS ISSUE, we break down the basics of grilling vegetables with a guide for veggies, A to Z. You‘ll also find three quick and tasty recipes featuring some of summer’s best flavors. Let veggies take the lead! MAIN BODY: Vegetables & the Grill We’re all familiar with throwing burgers, steaks, and ribs on the grill, but vegetables may be less common in your grilling repertoire. The same great smoky flavors that we love with meats and poultry can be imparted to all kinds of vegetables. Read on for a few tips for successful vegetable grilling: Size right for success: 1. Choose fresh, firm vegetables. 2. Slice vegetables thicker than you would for the indoor kitchen.  3. Keep in mind a size and shape that can be easily grasped by tongs for turning. KEY TO SUCCESS:most vegetables will benefit from a brushing of olive oil, a sprinkling of KOSHER salt and freshly ground pepper on their surfaces. RECIPE: ZUCCHINI& SUMMER SQUASH ROLL-UPS WITH RICOTTA & HERBS WE OFTEN FIND OURSELVES WITH A SURPLUS OF SUMMER SQUASH AND ZUCCHINI IN THE SUMMERTIME. We have a tasty solution to the dilemma with easy veggie roll-ups. Cut the zucchini and summer squash into long slices, grill, spread with herbed ricotta, and roll them up! Serve these tasty bites as an appetizer, a hearty side dish, or even as the main event. You’ll find these roll-ups fast to prepare and delicious to eat! Both zucchini and summer squash are “watery” vegetables that will turn to mush if cooked too long. Cut the squash in 1/4-inch thick long slices. Aim to sear each side, 3-4 minutes. Zucchini and Summer Squash are enjoyable in their crisp tender state, so no need to overcook these tender vegetables. TOOLS FOR GRILLING VEGGIES CHARCOAL COMPANION GRILL WOK Stir-fry food over high grill heat in a jiffy. This perforated pan allows heat and flavor through while keeping food safely inside. CHARCOAL COMPANION 6-PCSKEWER SET Flat metal skewers are great for keeping food in place while grilling! OXO GOOD GRIPSBBQ TONGS The number one tool for the grill? Tongs! Easily grip and turn foods without piercing. Long handles make reaching easy. CHEF'S PLANET GRILL & BBQ MAT Keeps food from sticking and falling through the grates. Easy to clean. Nordic Ware Grill TopperPrevent delicate foods from falling into the flames with this handy topper. RSVP Grill Brush Keep your grill clean with this heavy-duty cleaning tool. Stainless steel scraper tackles the tough spots. RECIPE: GRILLED & STUFFED PORTABELLA MUSHROOMS Portabella mushrooms are a hearty vegetable THAT LOVE THE GRILL. Add minced garlic and a splash of olive oil before grilling for exceptional flavor. After grilling, stuff the mushrooms with a tangy mixture of feta, grilled red peppers, and briny capers. Serve these giant mushroom caps as a tasty main dish (great for vegetarians), or as a side dish for the mushroom lovers at the table. VEGGIE GRILLING TECHNIQUES grill over direct heat: Prepare a hot grill and place oiled vegetable slices directly on the grate. Allow the veggies to cook for 2-3 minutes (depending on the vegetable). Use tongs to flip the slices and grill the other side. To minimize handling, (and falling apart), turn the vegetables just once. grill over indirect heat:Many vegetables such as potatoes and cauliflower, require longer cooking times to become tender all the was through. Indirect heat is a more suitable solution for these vegetables. If grill marks or a seared crust is desired or needed, start the vegetables over high direct heat, then move to an indirect heat area of the grill for cooking completion. USE A grill - wok:The easiest method, by far, for grilling vegetables is with a grill wok or grill basket. The open weave of the cooking vessel allows the direct heat and smoky flavors to develop, but without any loss through the grill grate. The key with this grilling method is to not overload the grill wok or basket. Overloading will result in teaming instead of grilling. Cut the vegetables into bite-sized chunks. Grill over direct high heat stirring occasionally in the grill wok, or tossing in a long-handled grill basket. MAKE kebabs: Spearing chunks of vegetables on skewers is another great way to grill vegetables. If you enjoy mixed skewers, choose vegetables that cook similarly so that one veggie doesn’t become overdone while others remain underdone. Some vegetables such as new baby potatoes, may benefit from parboiling first, then grilling as a final, finishing step. Though not as photogenic, we prefer to put one kind of vegetable on each skewer. It’s easier to manage the grilling to just the right point of doneness for that specific vegetable. FOIL PACKETS:Assemble a collage of tender vegetables into foil packets that include a drizzle of oil or a pat of butter. Grill the packets over an indirect heat area of the grill. When the tightly folded packets puff with steam, the vegetables are done. specialkebabs:Some vegetables require special handling when skewering. Try double-pronged skewers to secure the veggies and prevent spinning during grilling. For long slender vegetables such as asparagus or beans, make “rafts” using two skewers. RECIPE: GRILLED EGGPLANT CAPRESE STACKS WITH FRESH HERB PESTO Choose a sun-ripened heirloom tomato to bring the taste of summer to thE PLATE. Comprised of delicious layers of flavor, this caprese-style salad assembles readily. Grilled eggplant takes on a smoky character that pairs perfectly with fresh mozzarella and seasonal heirloom tomatoes. The fresh, lemony pesto accentuates the savory flavors while adding a nice brightness to the dish. GRILLING EGGPLANTEggplant is a watery vegetable that cooks quickly over direct high heat. Cut the globes into 1/2-inch thick slices (leave peel on) and quickly grill each side. (Eggplant flesh is like a sponge, it soaks up any oil placed on its surface, so don’t overdo the oiling). A To Z VEGGIE GRILLING GUIDE for best results - Brush all of the veggies LISTED BELOW with olive oil, and sprinkle withkosher salt and pepper before placing on a well-oiled grill. See the basic grill times in theguide below for a range of veggies, a to z. A IS FOR ARTICHOKE TRIM, HALVE & STEAM UNTIL JUST TENDER,THEN PLACE ON GRILL GRILL DIRECT 3-5 MINUTES PER SIDE ASPARAGUS TRIM OFF ENDS,SKEWER IN RAFT, OR USE GRILL BASKET GRILL DIRECT 2-3 MINUTES PER SIDE B IS FOR BROCCOLI CUT INTO LONG FLORETS GRILL INDIRECT 8-10 MINUTES PER SIDE C IS FOR CABBAGE CUT INTO 6-8 WEDGE LEAVING ROOT IN TACT SEAR DIRECT 2 MINUTES PER SIDE, THEN GRILL INDIRECT ANOTHER 4-5 MINUTES CARROTS PEEL, CUT IN HALF LENGTH-WISE GRILL DIRECT, ON LOW 20-25 MINUTES CAULIFLOWER TRIM INTO 2” “STEAKS” SEAR DIRECT 2-3 MINUTES PER SIDE, THEN GRILL INDIRECT ANOTHER 3-4 MINUTES CORN SHUCK STALKS AND REMOVE SILK GRILL DIRECT, 15-20 MINUTES TURNING OFTEN E IS FOR EGGPLANT CUT INTO 1/2” SLICES OR ROUNDS GRILL DIRECT, 3-4 MINUTES ON EACH SIDE G IS FOR GREEN BEANS TRIM OFF ENDS. PLACE IN A GRILL BASKET GRILL DIRECT, 10-12 MINUTES GREEN ONION CLEAN AND TRIM ROOT END GRILL DIRECT, 1-2 MINUTES M IS FOR MUSHROOMS BRUSH OFF AND SKEWER GRILL DIRECT, 8-9 MINUTES. TURNING EVERY 2 MINUTES O IS FOR ONION CUT INTO 1/2” ROUND SLICES GRILL DIRECT, 5-7 MINUTES ON EACH SIDE P IS FOR PEPPER CUT PEPPER IN HALF, AND SEED GRILL DIRECT 3-4 MINUTES ON EACH SIDE. PORTABELLA MUSHROOMS REMOVE STEM, ADD GARLIC IF DESIRED GRILL DIRECT, 4-5 MINUTES ON EACH SIDE.POTATOES SLICE INTO 1/4” SLICES, WRAP INTO DOUBLE-SHEETED FOIL PACKETS, AND SEAL. GRILL INDIRECT, 12-15 MINUTES. R IS FOR ROMAINE CUT IN HALF GRILL DIRECT, UNTIL CHARRED FOR ABOUT 4-5 MINUTES S IS FOR SUMMER SQUASH CUT INTO 1/2” SLICES OR ROUNDS. GRILL DIRECT, 3-4 MINUTES ON EACH SIDE. T IS FOR TOMATOES PLACE ON SKEWER GRILL DIRECT, 4-5 MINUTES TURNING EVERY MINUTE Z IS FOR ZUCCHINI CUT INTO 1/2” SLICES OR ROUNDS. GRILL DIRECT, 3-4 MINUTES ON EACH SIDE.