Whether it is pork, chicken, vegetables, or seafood, grilling them can actually retain their taste. Gas grills are no doubt, the most convenient option, as they are easy to use. Let us take a look at some simple recipes that will surely satiate your taste buds.
Vegetable Kabobs with Yogurt Ginger Sauce
- 8 ounces, yogurt
- 1, small garlic clove (finely minced)
- 1 teaspoon, fresh ginger (finely minced)
- 2, scallions (finely minced)
- 1½ teaspoons, honey
- ½ teaspoon, dry mustard
- ¼ teaspoon, salt
- 1, eggplant (medium-sized)
- 1, zucchini (large)
- 2, large red peppers (stem and seeds removed)
- 1, large green pepper (stem and seeds removed)
- Vegetable oil
Cut the eggplant lengthwise and then into cubes. Chop the zucchini and the peppers into regular chunks. In a large pot of boiling salted water, blanch the vegetables for 2 minutes and drain the water. Thread the vegetable pieces onto long, wooden-handled skewers, by following a sequence of 2 pieces of eggplant, 1 piece of zucchini, 2 pieces of red pepper, and 1 piece of green pepper; do this for each skewer. Slightly coat the vegetables with the oil and place them on a cooking grid, over medium heat. Cover the vegetables; keep turning them every 5 to 10 minutes or till they are evenly brown.
Meanwhile, prepare the sauce by blending the yogurt, ginger, garlic, scallions, honey, dried mustard, and salt. Serve the vegetables with the sauce.
Buttered Corn with Seasoning
- 6, corns (husked)
- 6 teaspoons, margarine
- ½ cup, margarine
- ½ teaspoon, ground basil leaves
- 1 teaspoon, garlic powder
- Salt and pepper, to taste
- Seasoning salt
- 6, foil squares (8 inches wide)
Brush the entire surface of each corn with the margarine, seasoning salt, salt, and pepper. Center each one on individual foils, seal them securely, and cook on a gas grill over medium heat for 30 to 35 minutes, turning them every 5 to 10 minutes, while cooking. To prepare the seasoned butter, melt the margarine; add the basil leaves and garlic powder, to it. Serve with seasoned butter.
Coconut Snowballs with South Sea Sauce
- 1 packet, vanilla ice cream
- 1 can (4 oz.), flaked coconut
- ⅓ cup (each), pineapple and apricot preserves
- ¼ cup, light rum
- 2 bananas, thinly sliced
Using an ice cream scoop, shape the ice cream into 6 balls. Roll these in the coconut, wrap them in waxed paper, and place them in the freezer until they are ready to serve. In a saucepan, mix the preserves and rum; place it on a grill over a medium flame. Stir the mixture till it comes to a boil. Remove the pan from the grill and stir in the sliced bananas. Pour the sauce over the ice cream balls, and serve.
Since most of the ingredients are readily available, try making these at home and enjoy eating them with your family and friends.