Local vegetables are a natural for the barbecue. Make the most of easy grilling during the summer season to simplify your life and enjoy the fresh tastes of “just picked.”
Although the following recipes from Foodland Ontario call for specific vegetables, you can vary them with the best of the season to create your own version.
Asian butterflied pork and baby bok choy
Butterflying pork tenderloins allows them to cook faster. Serve with basmati rice, couscous or quinoa.
Two 12 oz (350 g) pork tenderloins, butterflied
1/4 cup (60 mL) each, sodium-reduced soy sauce and liquid honey
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) finely chopped fresh ginger root
2 cloves garlic, minced
6 baby bok choy (about 5 inches/12 cm)
1/4 cup (60 mL) rice vinegar
3 tbsp (45 mL) vegetable oil
1 tbsp (15 mL) sodium-reduced soy sauce
1½ tsp (7 mL) granulated sugar
Freshly grated black pepper
Place tenderloins on cutting board. Slice lengthwise almost but not all the way through; open like a book, pressing down to flatten. Place in large shallow dish.
In small bowl, combine soy sauce, honey, mustard, ginger and garlic, reserving 3 tbsp (45 mL) of marinade. Pour remaining marinade over pork and turn to coat. Cover and marinate for at least 30 minutes or for up to four hours in the refrigerator, turning occasionally.
Remove pork from marinade and discard marinade. Place on greased grill over medium-high heat. Grill covered, basting with reserved marinade for 15 to 20 minutes or until an internal temperature of 160˚F (71˚C) has been reached. Remove to cutting board and cover loosely with foil.
Cut bok choy lengthwise; rinse thoroughly under cold water. Drain and pat dry. In medium bowl combine vinegar, oil, soy sauce, sugar and pepper to taste. Just before grilling toss bok choy with dressing and remove, letting any excess drip back into bowl. Place bok choy cut side down over medium-low heat. Grill for eight to 10 minutes or until tender-crisp, turning once. Return to dressing in bowl and toss to coat.
Thinly slice pork diagonally and serve with grilled bok choy.
Indian spiced chicken and cauliflower
Indian spiced food is a natural for grilling. Serve the chicken with raita (a cucumber-yogurt salad), basmati rice and your favourite chutney.
Four 6 oz (175 g) boneless, skinless chicken breasts
2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) ground coriander seed
1 tsp (5 mL) each ground cumin and paprika
1/2 tsp (2 mL) cayenne pepper or to taste
1/2 tsp (2 mL) each, salt and freshly ground black pepper
2 garlic cloves, minced
16 bite-sized cauliflower florets
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) each, ground cumin, ground coriander seed and ground turmeric
1/4 tsp (1 mL) each, salt and freshly ground black pepper
Place chicken in shallow dish. In small bowl combine oil, coriander, cumin, paprika, cayenne pepper, salt, pepper and garlic. Rub evenly over chicken. Cover and let marinate in refrigerator for at least 30 minutes, or up to four hours.
Meanwhile, thread cauliflower florets onto four metal or soaked wooden skewers.
In small bowl combine oil, lime juice, cumin, coriander, turmeric, salt and pepper; brush evenly over florets.
Place chicken and cauliflower skewers on greased grill over medium-high heat. Grill, covered, turning the chicken breasts once and the skewers occasionally until chicken reaches an internal temperature of 165˚F (74˚C) and the cauliflower is tender-crisp and lightly charred, about 15 to 20 minutes.
To serve, slice chicken and place cauliflower skewers on plate.
Jan Main is an author, cooking instructor and caterer ~ email@example.com