It's summertime and the grilling is easy

Article by: BY MEREDITH DEEDS , Special to the Star Tribune
Updated: June 6, 2012 - 2:59 PM

Use those hot coals to prepare vegetables for upcoming meals.

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Grilled vegetables for healthy family.

Photo: Meredith Deeds, Special to the Star Tribune

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Summer is unofficially here and grilling is this season's gift to cooks everywhere. Not only does it bring out the flavors in our food, but it helps to keep the heat out of our kitchens and the fat out of our diets. Summer also brings us some of the best fruits and vegetables of the year. Tomatoes, zucchini, eggplant, peppers, just to name a few, are all at their best in the summer. Because of this, the simpler the cooking process, the more we'll taste their natural flavor, and nothing could be easier than grilling.

Even though grilling can be quick and easy, many of us tend to light up the coals only on weekends. That's why it's important to make the most of those coals while they're still smoldering. While you're firing up your barbecue, take a moment to raid your refrigerator for any extra veggies that can be thrown on the grill. Vegetables on the grill make wonderful additions to any meal and are an easy way to incorporate more vegetables into your family's diet.

Of course, another primary benefit to doing the cooking outside is that it eliminates much of the mess inside. So give your oven, your air conditioner and your dishwasher the night off and let your barbecue do all the heavy lifting. It's summertime!

Meredith Deeds of Edina is the author of "Everyday to Entertaining" and "The Big Book of Appetizers." Reach her at meredith@meredithdeeds.com.

Follow her on Twitter @meredithdeeds.

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Recipe: Mixed Grilled Vegetables With Warm Balsamic Dressing

Wednesday June 6, 2012

MIXED GRILLED VEGETABLES WITH WARM BALSAMIC DRESSING

HOW TO USE GRILLED VEGETABLES

Quesadillas: Spread some grated low-fat Monterey Jack cheese on half of a whole-wheat tortilla, top with some of the grilled vegetables and sprinkle on some chopped cilantro. Fold over the other half and brush with a little oil. Cook in a skillet over medium heat, turning once, until both sides are lightly brown and the cheese is melted. Serve with your favorite salsa.

Pita pizzas: Halve a whole-wheat pita and place the halves on a baking sheet. Brush them with a little olive oil and toast lightly under the broiler. Spread the pita with some of your favorite pasta sauce, sprinkle on some part-skim mozzarella and top with the grilled vegetables. Place back under broiler until the cheese is bubbly and lightly browned.

Pasta sauce: Chop up your grilled veggies and sauté in a little olive oil with some garlic and oregano. Add in a can of crushed tomatoes. Season the sauce with salt and pepper and toss with cooked pasta.
MEREDITH DEEDS