Grilling Veggies

Grilling veggies is the perfect thing to do on this fabulous day. With some ice cold refreshments grilling would be an easy thing to do this afternoon.

Bacon Wrapped Asparagus

Ingredients

• 10 fresh asparagus spears, trimmed
• 1/8 teaspoon pepper
• 5 bacon strips, halved lengthwise

Directions

• Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
• Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.

Grilled Corn

Ingredients

• 6 medium ears sweet corn in husks
• 1/2 cup butter, melted
• 2 tablespoons minced chives
• 1 tablespoon sugar
• 1-1/2 teaspoons lemon juice
• Salt and pepper

Directions

• Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.
• Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. Yield: 6 servings.

Grilled Portobello’s with Mozzarella

Ingredients

• 2 cups grape tomatoes, halved
• 3 ounces fresh mozzarella cheese, cubed
• 3 fresh basil leaves, thinly sliced
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 large fresh portobello mushrooms (4 to 4-1/2 inches), stems removed
• Cooking spray

Directions

• In a small bowl, combine the first seven ingredients; cover and chill until serving.
• Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. Yield: 4 servings.

Enjoy!