It’s Grilling Time!

Project 365 – #148

Here in Arizona, we can grill pretty much year around, but the summer heat seems to beckons us to grill as it keeps the stove/oven from heating up the house.  I love tossing veggies on the grill either with some chicken (or other meat) or by themselves.  It’s fun to think of the grill as our outdoor kitchen and try to expand the possibilities of what goes on the grill.

Technically, corn is a grain and not a veggie, but for all necessary purposes, we think of corn as a veggie.  I like to boil it on the cob for a few minutes and then throw it on the grill.  It gives it a great flavor.  Serve it up with some herb butter or cajun butter (herbs/seasoning mixed into soft butter) for a delicious side.  (I’ve been known to eat them as a meal as well.  You just have to make a few more.)

If you don’t want to put the veggies directly on the grill, you can chop them up and put them in foil.  Sprinkle with a little seasoning and add a little olive oil or butter.  Seal the foil to create a packet.  Toss them on the grill while you’re cooking the main dish.

Don’t stop with the main and/or side dishes.  You can make dessert on the grill as well.  Whether you want to do something easy like grill some watermelon or pineapple or you want to create something more complex like hobo pies, your grilled desserts are sure to be a hit.  Of course, you can just skip the grilling and enjoy some fresh fruit for dessert.  Our watermelon never made it to the plate as it was gobbled up too quickly.  **wink**

This Memorial Day weekend, we plan on enjoying many meals on the grill and watching softball and various programs on the military channel.  We’ll be remembering our fallen military heroes from home instead of going somewhere.

This post is featured in The Christian Home – Issue 17.