linkedin sqtwitter sqfacebook sq


graduate badge 


Posts tagged 'grilling'

Grilled Salad with Chick Peas, Slow Roasted Garlic, Grape Tomatoes, and Baby Arugula

Only a foot of snow on the ground, it seems that spring is in the air. And spring equals grill. With relatively little planning almost anything can be cooked on the grill. Less clean up, deeper flavors, and big platters of food. What else is there?

Grilled Salad with Chick Peas, Slow Roasted Garlic, Grape Tomatoes, and Baby Arugula

This dish has a familiar Mediterranean feel. Substitute any vegetables that you prefer. I like the peppery overtones of the arugula, while others may enjoy mild spinach. The quantities are up to you. I like to start with “one” unit of each. Take notes and adjust amounts the next time. 

Serves 4

  • 1 cup whole cloves of peeled garlic

  • 1tablespoon olive oil

  • 1 medium size zucchini, quartered lengthwise

  • 1 medium onion, peeled and sliced in 1/2” thick rounds

  • 1 sweet yellow (or orange) bell pepper, quartered lengthwise, seeds and membrane removed

  • 2 tablespoons olive oil

  • 1 small can (14oz) of chick peas, drained and dried well

  • 1 pint grape tomatoes, cut in half

  • 1 large handful of baby arugula

  • 6-8 leaves large basil leaves, sliced thinly crosswise 

  • 2 teaspoons sherry vinegar

  • salt and pepper to taste

Heat oven to 375ºF. Put garlic cloves in the center of a sheet of aluminum foil, drizzle olive oil on top and season with salt and pepper. Fold up the foil  and seal tightly. Bake for about 50-60 minutes or until soft. Open foil and cool, reserving oil.

Lightly toss zucchini, onion, and yellow pepper with olive oil. Place on preheated grill until scored with grill marks, 6-8 minutes. Flip and grill for another 6-8 minutes.

Cut zucchini to 1 inch lengths, separate onion into rings and cut peppers into 1 inch pieces.

In a large bowl place cut vegetables, chick peas, tomatoes, roasted garlic, and reserved oil. Toss well to combine.

Add arugula, basil and sherry vinegar. Gently toss together and season with salt and pepper.

grilling  greens  garlic  chick peas


Grilled Pineapple, Onion and Red Pepper Salad


All of the main ingredients in this salad are grilled--the pineapple, red onions and bell peppers—making this an easy side to add to a grill menu. Throw the fruit and veggies on with whatever else you're making. Let them get good and caramelized (for great flavor), and then let them cool before tossing with the other ingredients. Full of antioxidants and anti-inflammatory properties, this recipe is easy to prepare and makes a great side salad or condiment.

Grilled Pineapple, Onion and Red Pepper Salad

Make this salad up to three days ahead, and store it in the refrigerator—it's a great go-to dish during the week.

Serves 4 to 6

  • 1 pineapple, peeled, cut lengthwise into eighths, and cored
  • 1 medium red onion, peeled, cut into ½-inch rings
  • 1 red bell pepper and 1 orange bell pepper, quartered lengthwise, seeded, cored and membrane removed
  • ¼ cup olive oil
  • 1 to 2 medium jalapenos, (depending on desired heat), sliced crosswise as thin as possible and seeded
  • ½ cup chopped cilantro
  • 1 cup flat Italian parsley leaves
  • 2 tablespoon olive oil

Preheat grill. In a large bowl toss together pineapple, onions, bell peppers, oil, salt, and pepper. Grill pineapple and vegetables until caramelization (grill marks) develops, 6 to 8 minutes. Flip peppers and onions, and turn pineapple, so all sides come into contact with heat.

When all sides are caramelized remove from the grill and cool. Cut pineapple, and peppers into bite-size pieces. Separate onions into individual rings. Transfer to bowl; add, jalapenos, cilantro and parsley. Toss well with olive oil; season with salt and pepper.

Salt and pepper to taste.

red onion  pineapple  grilling  chile  bell pepper


“It seems more common than not that there is a disconnect between the information the medical profession provides, and the realities of shopping, preparing, cooking, and actually enjoying a meal based on a whole-food, plant-based lifestyle. I will show others how to bridge that gap."