GRILLIN’ . . ON A MONDAY AFTERNOON
Red onions are especially divine. I hold a slice up to the sunlight pouring in
through the kitchen window, and it glows like a fine piece of antique glass.
Cool watery-white with layers delicately edged with imperial purple . . . strong,
humble, peaceful . . . with that fiery nub of spring green in the center. . . .
~ Mary Hayes Grieco, The Kitchen Mystic (1992)
ALL FOODS ONTO THE GRILL!
How many people do you think will be grilling vegetables today instead of meat? That may be too tough a decision, so here’s a suggestion: do both. There’s certainly room for vegetables along side the ribs and steaks and chops and hamburgers and hot dogs, and it is a good way to add variety to your party for a large crowd or small. Try them, to decide for yourself how well they please your palate. I bet you’ll be surprised.
BALANCE YOUR BARBECUE
Grilled vegetables are good as gold: cold, room temp or hot.  They are such a good way to introduce variety of color and texture and lightness to a meat-intensive meal, neutralizing the richness of the meat, the salt of snack foods and the sugar of sodas. The opportunity to grill vegetables on the barbie doesn’t present itself every season, so embrace the opportunity. Summer’s officially begun; don’t leave the vegetables behind! They really are your friendly foods. providing only good things to feed your body.
VEGGIE VARIETY
Try any vegetables you like. Cut them in half if small, slice if large (peeled carrots, yellow squash, eggplant, zucchini), cut into large lengthwise slices (red, yellow and green bell peppers) or rings (large red and white onions), or use whole (asparagus, Brussels sprouts, mushroom caps large or small, tomatoes, small onions, beets). If your grill has a cover, try doing a whole cauliflower, covering so the heat penetrates the dense head. Brush vegetables with olive oil. Marinate mushrooms and onions in olive oil and balsamic vinegar for an hour prior. And consider making Grilled Portobello on a bun for those committed to Meatless Mondays.
Put vegs right on the grill, or skewer smaller pieces for easy turning, especially if cut into small pieces. If using wooden skewers, soak them in water for an hour prior to skewering so they won’t burn. Grill until vegetables have a light char on one side, then turn and grill the other side. They won’t take long. When tender, put the cauliflower on a plate and cut into florets, or slice into large, thin Rorschach slices. Put on rubber gloves to slip off the skins once beets are tender, easily pierced with a knife. I haven’t tried it but if you love celery, put it on the grill and let m know how it turns out. What’s the worst that could happen?
BRING ON THE COBS
If you want to grill corn, soak the unshucked ears in water for an hour prior and put them on the coals, turning during cooking for about 10 minutes. I don’t like how corn-on-the-cob grills, it always seems to taste bitter to me, and would just as soon steam it for four minutes. Bring a platter heaped with a pyramid of the golden ears – drizzled with butter – and watch guests fall over themselves to get an earful of crunchy kernel goodness. Or break ears in half before cooking and pile them into a big festive serving bowl. Tongs are essential, and have plenty of napkins in a couple of easy-to-reach locations.
POTATOES
Doesn’t everyone love a baked potato with grilled meat? Large baking potatoes or even tiny new potatoes, wrapped in tin foil, nestled around the edges of the coals, slowly cooking to soften their insides, capitalizing on the energy grilling the meat above. They quietly take up their supporting role on the plate, cut in half, butter glistening as it melts into the steaming hot, white flesh, eating the skin along with. High in vitamins C and B6, fiber, and even with a little protein, potatoes are at home beside any meat you serve.
FRUIT OF THE SEA
Consider grilling a whole fish. You can get a long-handled wire basket – in the shape of a fish – that allows turning while keeping it intact. Brush with olive oil, and maybe a little Teriyaki Sauce.Â
Snapper Negril is great on the grill. Brush the marinade on the outside of the gently cooking fish, its skin softly crackling, for a barbecue delight. The heated marinade can be spooned over rice or potatoes, or just go with butter.
BREAK BREAD
Break out a loaf of whole-grain bread from the bakery, brushing thick slices with Garlic Infused Olive Oil and grilled lightly for just a minute on each side.
Memorial Day doesn’t have to be meat-intensive. Give people a choice and they just might surprise you. Most people like variety, and serving new things along with the old standards will make your grilling party interesting.
