Home » Recipes » From the Garden to the Grill

From the Garden to the Grill

Add a little something extra to your cookouts this summer with these tasty grilled veggie recipes:

Grilled Eggplant

Ingredients:
1 large eggplant
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, very finely minced
1 pinch each thyme, basil, dill, and oregano
salt and pepper to taste

Cut the eggplant into several 1/2” thick slices. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture. Grill over high heat until browned.

Grilled Asparagus

Ingredients:
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Lightly coat the asparagus spears with olive oil, and season with salt and pepper to taste.
Grill over high heat until browned.

Grilled Onions

Ingredients:
4 large onions
1/2 cup butter
salt and pepper to taste

Peel onions, and remove ends. Cut each onion into quarters. Place two onion quarters and a pat of butter in a 6” square of aluminum foil, and season with salt and pepper. Fold foil into a neat, tight packet around the onion slices. Repeat with remaining onions. Set foil packets on the lower rack of a gas grill, or directly on the hot coals in a charcoal grill. Cook for about half an hour.

Befoe you fire up the grill, be sure to check out these important food safety tips.