Grilled Veggies...the Perfect Side Dish Part 1

Grilled Corn with Jalapeno Lime Butter Grilled Corn with Jalapeno Lime Butter

We spend a lot of time around the BBQ this time of year. It's too hot to turn on the oven in the late afternoon, but lovely to spend the evening outside with the warm weather and cool breeze. Instead of focusing solely on the main course, we've added all kinds of sides to our grilling repertoire in the last few years. Especially in the veggie department. You name it, we've probably tried to grill it.

Here are a few of our recent fav's.

Grilled Corn with Roasted Jalapeno Lime Butter (or ghee)
Serves 4

4 ears organic corn (buy organic to avoid GMO corn)
2 small jalapenos or 1 large
¼ cup unsalted butter or ghee room temp ¼ tsp lime zest 1 tsp lime juice
salt & pepper

Preheat grill to medium or medium high.

Remove tough outer husks. Pull back inner husks (but leave them attached) and remove silks from corn. Fold husks back over corn. Grill corn over medium heat 15-20 minutes, rotating a few times. If grill marks are desired, carefully pull back husks and place corn directly on the grill for 2-3 minutes of the cooking time. Remove from grill and loosely cover in foil to keep warm.

Grill jalapenos about 10 minutes, rotating a few times. Remove jalapenos from grill and set aside to cool. Once cool to the touch, remove stem and seeds and roughly chop. (You may want to wear gloves or put your hands in plastic baggies for this part...the oils from the jalapeno can irritate your skin, eyes, etc.) Combine 2 Tbs chopped jalapeno, butter/ghee, zest, and juice. Season lightly.

Serve Roasted Jalapeno Lime Butter with the Grilled Corn.

Grilled Cauliflower Salad

Grilled Cauliflower Salad Grilled Cauliflower Salad
Serves 3-4

1 large head cauliflower
1-2 Tbs olive oil
salt & pepper

Dressing
2 Tbs olive oil
2 Tbs lemon juice + ⅛ tsp lemon zest
1 Tbs capers, rinsed and chopped
1 tsp fish sauce (optional)
salt & pepper to taste

Preheat grill to medium or medium high.

Divide cauliflower into large florets (2-3 inches in size). You can do this by hand, snapping off the larger florets around the outside, and then cut the groups of smaller florets at center into several large pieces.

Toss florets with oil, salt & pepper. Grill over medium heat, turning about every 5 minutes for 20-30 minutes total. They should be tender crisp with lightly charred spots on the outside. Remove from grill and toss with dressing. Serve warm.

Coming up next...several veggie recipes that are grilled in foil pouches. Easy to cook, plus easy clean-up too!