This post is dedicated to today – Friday. A day for wrapping up the work week and contemplating all of the
chores I have neglected things you’re going to grill over the weekend. This post doesn’t feature a single recipe. That’s the best part about grilling. No need for precision. Grilling is so forgiving. Marinades don’t have to be perfect. You can always adjust after cooking. So relax, pour yourself a drink, and fire up the grill!
The eggplant pictured below is sliced thick and unpeeled. The eggplant rounds are brushed with olive oil before grilling. After grilling, I topped with a sundried tomato bruschetta, crumbled chevre, and balsamic reduction.
Does it get much better than chicken wings? The chicken was marinated in a brown sugar and bourbon marinade with garlic, liquid aminos (you can use soy sauce), and cayenne. The broccoli below was cooked on a grill basket.
The broccoli bundles featured in the very next picture are great if you’re a fan of softer broccoli (the texture is similar to steaming). I’m partial to some char marks and err on the side of slightly crispy. The grill basket has been a great addition to the grill team, by the way. It opens up the possibilities to much smaller things that would previously have required skewers or aluminum foil bundles. Everything from shrimp (or, at least, the size shrimp that I can afford to enjoy regularly!) to tomatoes, cauliflower florets, and those sweet mini bell peppers pictured below is much easier to grill with a basket.
Grilled steak in a delicious marinade with fresh garlic, soy sauce, sesame oil, pineapple juice (just a hint), ginger, red pepper flakes, salt, and black pepper.
I also prepared the broccoli on the grill in an aluminum foil bundle. The bundle contained fresh lemon wedges, olive oil, balsamic vinegar, a bit of Italian vinaigrette, salt, and pepper.
If you’ve never grilled halloumi before, let’s change that immediately. It’s a salty, springy white cheese from Cypress with a high melting point. You can fry it or grill it for a wonderful crispy crust. It’s great with bruschetta, as pictured below. This dinner also includes pork chops with an Italian rub, eggplant, and yellow squash.
I am including this picture to show you how I like to grill my zucchini. I slice off one end, stand the zucchini upright on the newly-flat base, and slice into thirds or quarters. I like it thick enough that there is still some flesh in the middle, but thin enough to get that char. I think this method tastes much better than slicing in half, which can create an undercooked middle and burned edges. The zucchini here is tossed in a garlic-tahini dressing (based on a rough approximation of my white bean tahini spread, but the white bean was omitted and I added rosemary).