Now that it’s summertime here in Eastern Washington, we are spending a lot of time outdoors cooking our favorite summer meals. You name it - breakfast, lunch and dinner are all enjoyed under the Pacific Northwest sky every chance we get.
My favorite veggies for grilling are Brussels Sprouts, Cauliflower, Leeks, Baby Broccoli and of course Artichokes. Artichokes are the PERFECT veggie for grilling since you can cook them any way you like beforehand and then toss them on the grill to finish them off for that fantastic charred flavor. Just place cooked chokes in zippered bags and store them refrigerated or frozen until you’re ready to grill! Be sure to thaw them out completely before gilling for best results.
Check out this recipe for Fire Roasted Artichokes. It’s one of my favorites to pack in an ice chest when we go camping because they always seem to be a hit with my guest campers.
When preparing other vegetables for grilling, I prefer to blanch them. This gives them a smoky, charred flavor once they’re on the hot grill. You can also use a grill pan or cast-iron skillet to toss the raw veggies with fresh herbs. Both grilling methods will give you restaurant quality vegetables to serve alongside your grilled steak, chicken or fish! And don’t worry if you have leftovers. Throw them in an airtight container and make a delicious, veggie packed omelet the next morning.
So from this “Passionate Chef” here is wishing you a tasty and heart healthy summer filled with food, family and fun!