Greek Potatoe FoilsSummer is the best time of year to crack open the grill and roast up your favourite proteins and veggies! Most veggies grill really well and unlock a whole new flavour. Today we’ve assembled our favourite grilling recipes and tips to make your summer dinner choices a breeze!

  • Make sure that you stagger your veggie cooking. Vegetables like peppers and eggplant take much longer to cook than zucchini or cherry tomatoes.
  • Oil them liberally! Veggies are much more delicate than meat and will stick to the grill. Just toss them in a bowl with a light coating of canola oil before grilling.
  • Grill on medium heat! High heat will char the veggies on the outside but still leave them hard on the inside. You can also sear on high heat then move to a cooler spot on the grill to cook through.
  • Make sure you chop veggies into equal size pieces so that they cook evenly!
  • Put smaller veggies onto skewers so they don’t fall through the grill.
  • You can also pack veggies into tin foil and toss on the grill for a no-mess dinner! Try these Greek BBQ PEI Potato Parcels and let us know what you think!

Here are our favorite grilling recipes:

BBQ Hasselback Potatoes

Try sprinkling Romano or Parmesan cheese onto the tops of the potatoes after about 40 minutes of cook time. Be sure to remove the potatoes from the BBQ before adding the cheese. Bake for an additional 15-20 minutes, or until nicely browned.

Grilled Ratatouille

You can add a delicious spin to this classic group of Mediterranean flavours by grilling the vegetables instead of stewing them. For bright bursts of flavour I like to add lots of fresh aromatic basil leaves too. Next time you fire up your grill try preparing this recipe first, it’s the perfect side dish for grilling season. What a great way to fill half your plate with vegetables and all your plate with grilled flavour!

Grilled Broccoli and Tomato SkewersGrilled broccoli and tomato skewers

A fun idea for a different way to serve up vegetables. The roasted or grilled flavour of the vegetables will make you want to cook them up this way all the time! Enjoy.

Grilled Chopped Vegetable Salad

Grilling adds tons of flavour to your favourite vegetables. With an easy marinade and dressing this salad becomes a great side dish for any grilled meat or fish. Plus, you can toss any leftovers with cooked pasta for another salad.

 

Mediterranean Chicken Portabella “bun” Burgers

Swap out the traditional bun for this refreshing twist!

Related posts

Nicoise Salad
Chef Michael Smith’s Recipe of the Month: Niçoise Salad!
When I toss romaine hearts into my shopping cart, chances are I'm heading home to make my family’s favourite salad. Every cook should know the joy of crafting a true Caesar salad while avoiding the also-ran dressings at the supermarket that never quite measure up to the real thing. Over time we’ve experimented with lots of additional flavours in this salad but, more often than not, I toss in lots of fresh basil leaves and brightly flavoured cherry tomatoes. What a great way to fill Half Your Plate! SERVES 4 TO 6 For the croutons 1 baguette, cut into large bite-sized cubes 1/4 cup (60 mL) of water 1/4 cup (60 mL) of your best olive oil For the dressing 6 thick slices of bacon, finely cut 1/4 cup (60 mL) of extra virgin olive oil 1/4 cup (60 mL) of Dijon mustard 4 cloves of garlic a full 2-ounce (50 g) can of anchovies the zest and juice of 2 lemons 1 tablespoon (15 mL) of honey a dash or two of your favourite hot sauce For the salad 3 hearts of romaine lettuce, rinsed and sliced into bite sized pieces 1 large bunch of basil leaves 2-ounces or so of Parmigiano-Reggiano, shaved into thin pieces with a vegetable peeler 1 pound of cherry tomatoes, sliced in half Preheat your oven to 375ºF. Turn on your convection fan if you have one. Begin with the croutons. Sprinkle the bread cubes with water and toss until evenly absorbed. Continue tossing with the oil until it too is absorbed. Spread the works out on a baking tray and bake until the croutons are crispy, crunchy and thoroughly golden brown, 20 to 30 minutes. Remove and cool while you prepare the rest of the salad. Make the dressing. Toss the bacon and a big splash of water into a pan over medium-high heat. Cook, stirring frequently until the bacon is fully browned and evenly crispy, 10 minutes or so. Strain off the bacon bits and reserve for garnishing. Reserve all, some or none of the tasty fat. Measure the oil, Dijon, garlic, anchovies, lemon zest and juice, honey and hot sauce into your blender or food processor. Add the reserved bacon fat. Purée until smooth. Make the salad. In a large salad bowl toss together the romaine leaves, basil leaves, croutons and tomatoes. Pour in the dressing and toss the works until the salad is evenly dressed. Top with the bacon and Parmigiano-Reggiano. Serve and share! Freestyle Flavour You can easily elevate this salad into an entire meal by adding lots of your favourite protein. Try grilling off a few chicken breasts and thinly slicing them into the works. A filet or two of salmon, grilled steak, pork tenderloin, even chunks of tofu can be added for a full protein kick.
Basil Caesar Salad
Carrot and Squash Ginger Soup
Culinary Terms and Techniques

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.