Summer BBQ Fantasy Interlude

I am already dreaming of the perfect summer BBQ. This year, I would like to branch out from the traditional and expected (burgers, chicken and hot dogs where I come from), and try some new grilling ideas.

Let’s start with dessert, with this grilled pineapple dish from Cooking Light:

While flipping through June's edition of Better Homes and Gardens, I saw these tantalizing ideas for grilling:

Grilled Pizza

Grilled Ribs and Boy Choy

Grilled Corn on the Cob

Grilled Shrimp Kebabs

Any other grilling ideas? BHG also had a recipe (but sadly, no picture online yet) that sounded so refreshing on a hot day: Watermelon Salad. We’re not talking Jello at la 1975, but rather fresh watermelon and white grape juices, set with fresh fruit and sprinkled with crumbled feta cheese and mint leaves. You can bet I’m going to bust out this side dish as soon as the weather heats up (as it inevitably will in Sacramento).

My Favorite Meatless Thing to Grill

It’s summer time, and everybody is hitting the grill, warm weather or no! (Today in Sacramento, it’s raining - unheard of in June!) Here is one of my favorite things to eat from the grill. It’s meatless, simple, and absolutely delicious. Mushrooms are like sponges, and in this recipe, they’re going to soak up the balsamic and herb flavor as they marinate.

I like to top them with a little bit of basil mayonnaise, mixed greens, ripe tomato, and red onion. In my opinion, you can’t get any better than that! You can add your choice of cheese or leave it off, as you like! Enjoy!

Portobello Mushroom Burgers

Ingredients:

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese (optional)

Good quality buns, preferably whole wheat

Directions:

Place the mushroom caps, smooth side up, in a large Ziplock bag. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grill if desired.