One of my goals in the summer is to have yummy meals without heating up the kitchen, so I grill just about everything, especially the wonderful produce coming from my CSA. I facilitated this by buying some sturdy metal pans - two 8" bread pans, and a quarter sheet pan ... both WITHOUT non-stick, so I didn't have to worry about the high temperatures on the grill:
Cauliflower and/or broccoli: wash, chop into bite size pieces, put in bread pan, shave a bit of butter on top, cover with foil, cook on top rack of grill.
Beets: remove stems and leaves, wash well but GENTLY so as not to remove skin. Place in bread pan, add about an inch of water, cover with foil, cook on top rack. Take off, allow to cool, use fingers to rub off the skin, then slice and keep in fridge for salads the next day. Beets are naturally sweet but need a touch of salt or a little salad dressing in a salad ... or serve warm, sprinkled with some chevre and toasted almonds ... or make a beet and green bean salad with a bit of Italian vinaigrette ....
Green Beans: butter/bread pan as above
Potatoes and spring onions: same idea as this, but chop the potatoes small, and the onions thin. Mix with some butter or oil, and sprinkle with salt, pepper, thyme and paprika. Cook with the sheet pan directly on the grill (closer to the heat), and stir frequently.
Squash: Slice zucchini or other summer squash thin, mix with one thinly sliced onion and one red bell pepper. Drizzle with olive oil, salt and black pepper. Cover tightly with foil and cook on the top rack until the onion is completely cooked.
Dessert: wash, (pit if cherries, cut if strawberries or rhubarb), toss in a bread pan with just a little sugar, break 1/2 a frozen pie crust over the top in small pieces, bake uncovered on top grill rack! I've now made them with multiple combinations of sour cherries, blackberries, strawberries, raspberries, blueberries and rhubarb ... every one turned out great! I lean towards under sweetening. You can always serve with some vanilla ice cream.
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