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How to Make the Perfect Grilled Vegetables

How to Make the Perfect Grilled Vegetables

How to Make the Perfect Grilled Vegetables

When someone thinks about grilling, they think about meat, meat and more meat, rarely does someone say “what vegetable should we grill” and while that’s great for some people, for others vegetables are a way of life!  Whether you prefer charcoal, propane or even an indoor electric grill, the flavor and look of grilled veggies can’t be beat! In my opinion it’s all about the mixture of colors and flavors that you put together that makes grilled veggies so appetizing!  What about tomatoes?  We usually think about tomato as a condiment on a burger or on top of our salads, not today! Today we are grilling them according to the Power Smokeless Grill’s Recipes!  Warm up your grill, get your cutting board ready and let’s make grilled veggies the main dish!

Grilled Tomatoes

I came across this while eating at a friend’s house. He made these and I was instantly in love…with the tomatoes that is! The trick is to pick a dressing that you love because you will taste it even more once these are done!

Ingredients

  • 4 beef steak or large tomatoes (see how I got the word steak in there?)
  • Bottle of dressing of your choice, I love Champagne dressing and use the light version for fewer calories. I suggest the bottle because it’s easier to pour, but you’ll really only need a cup of the dressing.
  • 1 cup Monterrey Jack Cheese or your favorite cheese, shredded or sliced
  • 1 tbsp of sea salt

Instructions

Start by preheating your grill to 400° if it is electric, if it’s propane or gas you will want to use the part of the grill that is medium hot, not on the hottest part of the grill. Cut your tomatoes in the center between the stem and the bottom of the tomato, not through the stem.  Then remove the seeds so you have little open “pockets”. It’s best to use a spoon for this and not a knife so you do not to puncture the bottom of the tomato. Place your tomatoes open side down on the grill and sprinkle the bottoms with some sea salt, you will leave them this way for about 10 minutes, until they are charred on the edges and feel softer to the touch.  Flip them over on the grill and pour your dressing into the “pockets”, allow them to grill for another 10 minutes with the dressing in there.  Finally top your tomatoes with your cheese, shredded works great because you can get it in the pockets too, but you can also use sliced cheese and just lay it over the top. Cover your grill and allow it to cook for another 5 minutes or until the cheese is melted and golden on top.  Using tongs remove the tomatoes from the grill and serve.

Grilled Street Corn

I am a huge fan of street corn, but I’m impatient so I like to boil my corn as well as grill it for the beautiful grill marks you get and the flavor of grilled corn on the cob.  Here’s how I like to make mine!

Ingredients

Ingredients for 4 servings

  • 4 shucked ears of corn
  • 1 cup mayo or Sour Cream
  • 1 cup Greek yogurt
  • 1/8 tsp salt
  • 2 tsp lime juice
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1/3 cup grated Cotija cheese or feta cheese
  • 4 lime wedges for serving

Instructions

In a bowl add your mayo or sour cream, yogurt, salt and lime juice and mix it all together.  In a second bowl mix your paprika and chili powder, you will use this to sprinkle on your mayo mixture when everything is done. In a separate plate grate or break up your Cotija or feta cheese. We use a plate because you are going to roll your corn in the cheese so that it sticks to the corn.

To get started pre heat your grill to 400°. I like to boil my corn first, so it doesn’t take so long on the grill, so in a pot large enough to support your ears of corn boil your corn for 10 minutes.  When the time is up, using tongs remove each ear of corn and place it on your grill.  Turning every 3-4 minutes until you have nice grill marks on each piece of corn. Remove the corn from the grill using your tongs and place the corn on a plate.  Using a brush, brush the mayo/yogurt mixture onto the corn on the cob, make sure you brush it completely on the whole piece of corn.  Then sprinkle on your paprika and chili mixture completely covering the corn.  Finally take each piece of corn and roll it through your cheese making sure it sticks to the corn.  You can serve each piece of corn on a plate or if you prefer you can use a knife and carefully remove the corn from the cob and mix everything together in a bowl.  Many prefer this method, so they do not get too messy! Whether you serve it on a plate or in a bowl, garnish it with a lime wedge to be squeezed on the corn.  Enjoy!

This next recipe is so much fun to make and to enjoy!  I grill my chicken first so that it’s ready to go, but you can use chicken prepared however you like it! This is a great side dish served with a salad, you can use it to top a salad or serve it with another protein like grilled shrimp!

Grilled Stuffed Avocado

Ingredients

You’ll want at least ½ an avocado per person.

  • 4 avocados split in half lengthwise, seed removed
  • 4 precooked pieces of bacon, diced
  • 1 precooked chicken breast cut into small pieces
  • 4 sliced sweet peppers so you have rings (jalapeno peppers will add more spice)
  • 1 tbsp olive oil
  • Salt and Pepper to taste
  • 1 cup grated cheddar cheese

Instructions

Preheat your grill to 400°, brush a little olive oil onto the non-peel side of each avocado. Placing each avocado down on the grill with the peel side up.  Allow this to grill for 15 minutes, you can turn half-way through if you like the cross marks on the avocado. While your avocado is grilling, add your sweet peppers to the grill so you can grill those as well, you may need to use foil or a grill mat so you don’t lose your pepper rings between the grates. Allow these to grill for the same amount of time. When the time is up, turn your avocado over and allow it to grill on the peel side while we stuff the inside of the avocado!  Salt and pepper the avocado first, then add your chopped chicken to the “inside” of the avocado, add your diced bacon on top of the chicken. Add the shredded cheese to the top of the chicken, cover your grill and allow it to grill for another 5 minutes or until the cheese is melted. When the cheese is fully melted you can then add your grilled pepper rings to the top and these are ready to be served!  This is a mouthful of flavor!

Grilled vegetables are a fun way to add vitamins and nutrients to your meals.  In the heat of the summer or the cold of the winter grilling indoors can be a great option, click here for a great indoor grill offer.

March 1, 2020