Wednesday, May 28, 2008

Grilling with Nutrition Instructor Deryl Gulliford

Memorial Day, and that means grilling for me. I'm doing tuna steaks, a recipe which I've shared before, but wanted to share these side dish recipes which I'm pretty enthused about today:

Ratatouille on a Skewer


You can grill these skewers alongside your tuna steaks.

1 small eggplant, peeled and cut into 1-inch chunks

2 medium zucchini, cut into 1-inch chunks

2 green and/or yellow sweet peppers, seeded and cut into 1-inch pieces

2 small onions, peeled and quartered

1/2 cup low-fat French salad dressing

1/4 cup grated Parmesan cheese

1/4 cup finely chopped dry bread crumbs

16 cherry tomatoes

Alternately thread the eggplant, zucchini, peppers and onions onto 8 skewers. Brush the vegetables with the salad dressing. In a small bowl, combine the Parmesan cheese and bread crumbs; place the cheese mixture on a piece of waxed paper. Roll the kabobs in the crumb mixture until the vegetables are coated evenly.

Grill the kabobs directly over medium-hot coals, if using a charcoal grill, 10 to 12 minutes, or until the zucchini is crisp-tender, turning frequently. (If using a gas grill, grill the kabobs over indirect heat for 10 to 12 minutes, or until the zucchini is crisp-tender, turning frequently.) Place the tomatoes on the end of the skewers during the last 2 minutes of grilling. Serve warm.

Herbed Grilled Tomatoes


4 small tomatoes

3 tablespoons yogurt

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped dry bread crumbs

1 tablespoon finely grated Parmesan cheese

Remove the cores from the tomatoes; cut them in half crosswise. Spread the cut side of each tomato with the sour cream or yogurt. Sprinkle each tomato half with basil. Sprinkle the bread crumbs and Parmesan cheese on top of the tomatoes. Arrange the tomato halves in a foil pie pan.

If using a charcoal grill, arrange the preheated coals around a drip pan in a covered grill. (If using a gas grill, place a drip pan over indirect heat.) Test for medium heat above the pan. Place the foil pan containing the tomatoes on the grill over the drip pan. Cover and grill the tomatoes for 10 to 15 minutes or until the tomatoes are heated through. Serve warm.

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