I have this bookmarked so I can come back later and print that out...it sounds terrific, and I was just talking with my wife about what we could do all summer with the tomatoes we have in the garden...
We do a lot of grilling, and she bought me a couple of stainless steel grilling baskets from “The Pampered Chef”, and they are the bomb! We had company last weekend (16!) and we served pulled pork sandwiches, with grilled vegetables and grilled pineapple on the side.
1 large onion capped and quartered
1 each, red, yellow, orange bell peppers; cored, pitted and cut into strips
4 cups porcini mushrooms, halved
2 each zucchini and yellow goose-neck squash, sliced into 3/4” pieces
Combine veggies in a large stainless steel bowl, drizzle with olive oil and toss until coated. Add 1/4 cup balsamic vinegar, salt and pepper, toss again, and let marinate at room temp until time to grill.
I fire up the charcoal, and let the baskets heat, then cook the veggies till done. Serve ‘em hot. People will fight over them, and the leftovers make an incredible omelet the next morning....
Take a large ripe pineapple, peel and cap both ends. Cut into quarters lengthwise, and remove the core. Slice into 1” thick pieces.
Sprinkle with low-sodium soy sauce, and dust with your favorite spicy blend. I use a Mexican seasoning specifically for fruits. Let marinate at room temperature, then grill in the basket over hot flame. Let the pieces caramelize and turn them often. Serve hot.
Enjoy!
Sounds delicious. Thanks!