Grilling gives a meaty, savory flavor to food—even vegetables. We like the way the sweetness of the pineapple contrasts with the smoky grill flavor. This unusual combination might just get everyone hooked on grilled veggies.
1/2 cup tightly packed fresh basil leaves
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, coarsely chopped
2 medium red or green bell peppers, seeded and quartered
2 medium onions (red, yellow, or Vidalia), cut into 1/2-inch-thick rounds
1 medium zucchini, cut into 1/2-inch-thick rounds
1 pint cherry tomatoes
1 pineapple, peeled, cored, and cut into 1/2-inch-thick rounds
Prepare the grill for medium-high direct heat.
In a blender or food processor, combine the basil, olive oil, lemon juice, garlic, and salt to taste; blend until smooth.
Brush or toss the vegetables (but not the pineapple) with half of the basil oil; arrange in a grilling basket. Place the pineapple in a separate grilling basket or directly on the grill. Grill about 10 minutes or until grill marks appear, turning once or twice. Serve the veggies and pineapple together on a platter drizzled with the remaining basil oil and additional salt if desired.
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