Grilling Up Summer's Abundance

What to Do with Extra Corn on the Cob and Ripe Tomatoes?

The abundance of ripe tomatoes and bushels of sweet corn is upon us at the end of the summer. Don't say no to that co-worker or friend who offers up a pile of vegetables- say YES and grill them!

Meathead's Grilled Marinara Sauce!
Meathead of Amazingribs.com grills his way to the best Marinara sauce possible!  This recipe delivers wood-fired flavor and is a great way to cook up that pile of ripe tomatoes and other fresh vegetables into the best sauce you've ever made!  Read the full article and recipe here.

GrillGrate CORN on the COB!

Grilling corn on the cob is easy with GrillGrates, just shuck it and grill it.

• 8-10 minutes at 400-450F lid down
• Lay shucked corn lengthwise along the rails
• Rotate regularly for 8-10 minutes.
• Brush with melted butter at the end or at the table.

Grilled Corn Cakes with Roasted Red Pepper Sauce from Nibble Me This Food Blog:

This recipe is perfect for extra or left-over grilled corn.  It's a two-part grill too. First grill the corn on the cob then grill Chris's Great Corn Cakes!  I particularly appreciate Chris as he wrote me the most amazing letter!  (An Open Letter to Brad Barrett)

 Nibble Me This is a blog worth subscribing to.  Chris's recipes and photography is mouthwatering!

Linda Orrison- aka Mama Shed from The Shed BBQ & Blues Joint shared her great recipe for grilling corn.  

• Keep the husk on
• Remove the silk fibers
• Coat corn with mayonnaise and spices- we choose Cavender's Greek Seasoning
• Wrap corn back with husk....grill on GrillGrate 

Now that was some sweet, juicy corn with a perfect bite courtesy of Cavender's!  Thanks Linda!


Stuffed Zucchini
Courtesy of Bob & Deb from Delevan Wisconsin, Stuffed Grilled Zucchini . This is my kind of veggie recipe!  Add a little meat and rice to the equation to get  me to eat more green and yellow.

Bob & Deb were Instant winners in our Grate Moments in Grilling Contest!

Yes you can grill more and eat less... At least I'm trying!
That's my promise to myself- call it the grillers diet!  I'm often firing up two grills because one is filled with Vegetables!  Vegetables are at their most delicious and most healthy with GrillGrates and a little olive oil and seasoning.  The GrillGrate website gives you a complete run-down of grilling vegetables.

This 2 minute video on grilling vegetables with GrillGrate is the latest addition to the GrillGrate video library.

What a way to celebrate the end of summer by grilling up the best of summer's abundance!  GrillGrate, Eat Well!  and Eat Your Veggies!

Expand Your Grilling Repertoire and Grill A 3 Course Meal this Memorial Day Weekend!

America is heading to their backyard grills this weekend, now more than ever. Backyard grilling is one of the positives coming out of this challenging economy. More time around the grill with friends and family is never a bad thing. Are you grilling more these days? Here are a few tips to take your grilling up a few notches and stretch the food budget too.

1. Start with Appetizers- Extend grilling and chilling time and give everyone a little nosh. Delight your guests with Grilled Ravioli, Quesadillas or Pizzas. Now for the best part- they are all simple on the grill- especially with GrillGrates.
2. Do a Grilled Vegetable Plater- part 2 of extending grilling and chilling time. Fill the grill with a medley of vegetables- whole and sliced: zuchinni, squash, peppers, carrots, and peeled wedges of beets, sweet potatoes and more. Coat or spritz with olive oil, cracked pepper and salt. Grill ahead of the main course and plate all together and keep warm under foil while you tend to the main course. Grilled vegetables will compliment every grilled meal.
3. Grill Dessert- Quesadillas make marvelous desserts. Easy to make ahead of time and 10 minutes on the grill delivers a finishing flourish to an easy three course meal. Try Christoper Columbus Apple Pie or Laura's sliced pears and goat cheese, or my personal favorite- raspberry chocolate yummy.

Grill More and Eat Less this Memorial Day Weekend!
2 min video for easy, healthy, and impress your friends fun three course meal on the grill.

Grilled BEETS!

I ate my first Beet, another milestone in my quest to improve my limited vegetable intake. My wife wanted to try Beets on the grill and I had no choice but to truly try it and maybe even like them. Actually these photos are the third time we've grilled beets in the last two weeks. They're growing on me and they sure add color to the meal. For the first time in my life I am actually trying to improve my eating habits and my diet. Beets were a big accomplishment for me!

Here's how we grilled them:

• We peeled them and quartered them like potatoes
  
• Coat with olive oil
• Like potatoes, beets need 20-30 minutes to cook on the grill and become soft
• Grill at medium to low heat 350-400F