by Sally Uhrich
Outdoor grilling is a welcome relief for many cooks, as there is little mess and easy cleanup. Yet, many people think of grilling only, with regard to sauces, rubs and marinades for meat. There are, however, many fine recipes for vegetables which cook on the grill.
The “Taste of Home,” Easy Grilling Cookbook, 2007 edition, features a great recipe for grilled veggies called, Corn’n’Pepper Packets. The bell peppers are not only a tasty addition to the recipe, but have many health benefits, as well. Although red peppers contain significant higher levels of nutrients than green peppers, both have antioxidant qualities. Other nutritional benefits include protection against cataracts, blood clots, stroke and heart disease.
Corn ‘n’ Pepper Packets
4 ears of corn, cut into 2-inch chunks
1 medium green pepper, cut into 2-inch strips
1 medium sweet red pepper, cut into 2-inch strips
2 tablespoons minced fresh parsley
1/4 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/4 cup butter, melted
Combine vegetables, parsley and seasonings in a bowl. Place on a piece of heavy-duty foil (about 18 in. x 12 in.). Drizzle with butter. Fold foil around vegetables and seal tightly.
Grill, covered, over medium-hot heat for 10 – 12 minutes. Open foil carefully to allow steam to escape. Yield: 4 servings.
Certain vegetables do better on the grill than others. In addition to peppers and corn-on-the-cob, they include: asparagus, broccoli, cabbage, cauliflower, eggplant, leeks, mushrooms, white potatoes, green onions, tomatoes, some winter squash, and zucchini.
The not-so-good-to-grill veggies include: beans, brussels sprouts, chard, lettuce, okra and turnips.