Nothing beats a meal on the grill in the summer

I love to grill in the summer. Heck, I love to grill in the winter. Many a time when I was living in Cheboygan, drivers along Cleveland Avenue were likely to see me out in the driveway, dressed in a parka and warm gloves, flipping burgers on the grill. Sometimes you just craved the flavor of spring.

But nothing beats a meal on the grill in the summer. That's particularly true when you are grilling fresh-from-the-farm fruits or vegetables. The combination of fresh produce and the smoky flavor infused by grilling is delicious.

Not only does grilling fill the vegetable with a great flavor, it also caramelizes sugars in some items, which intensifies the sweetness in fruits and vegetables. It can't be duplicated anywhere else but on a grill.

The key to success is to start with a clean grill. And make sure the grill is lubricated, either by using a non-stick spray or oiling the grill itself with olive oil. Otherwise the items will stick to the iron grill and that's no fun for anyone.

There are also differences in how you grill the fruits and vegetables. Corn has a different cooking time based on if you grill it with husk on or husk off. And putting the food on a kebob will also affect how long you need to have it on the heat. For an excellent guide, put out by Taste of Home magazine, go to http://www.tasteofhome.com/Fruit-and-Vegetable-Grilling-Chart and read up before you apply food to fire.

Here are a few recipes I have picked up that will make great side dishes for grilled meat, or even a meal in their own right if you are in the mood for a meatless cook-out.
 
Grilled Portobello Mushrooms
 
12 large Portobello mushrooms
3 tablespoons butter
3 tablespoons olive oil
1 tablespoon lemon juice
3 cloves garlic, smashed and minced
Black pepper, to taste
 
Wash mushrooms; remove stems and set mushrooms aside. Melt the butter, olive oil, lemon juice, garlic & pepper together in a small pot or on the grill. Halve largest mushrooms or cut in strips. Brush the mushrooms generously with the melted butter and olive oil mixture.
On a covered grill over medium coals, grill the portobello mushrooms stem-side down for about 8 minutes. Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes longer. The grilled portobello mushrooms should be tender and nicely browned.

Serves 6.
 

Grilled Asparagus Wraps
 
16 thick asparagus spears
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1 clove garlic, minced
2 teaspoons toasted sesame seeds
1/4 teaspoon black pepper
Dash of salt
 
Snap off woody ends of asparagus. Arrange four asparagus spears on a flat surface. Thread two 3-inch skewers or toothpicks horizontally through the spears one inch from each end to form a raft. Repeat process with remaining spears.
Combine soy sauce, oil and garlic. Brush evenly over each raft. Grill three minutes on each side until crisp tender. Sprinkle evenly with sesame seeds, pepper and salt.
 
Grilled Pineapple Spears
 
1 peeled and cored pineapple
1/3 cup caramel sauce
2 tablespoons sweetened flaked coconut
 
Slice the pineapple into 10 spears by cutting down the length of the fruit. Slice each spear on a wooden skewer, going half-way into the fruit.
Grill on a low flame arranged on the grill so the skewers are not over the heat. Grill two minutes on each side.
Move skewers of pineapple to individual serving plates. Drizzle with caramel sauce and sprinkle with flaked coconut.
Serves 10.
 
Grilled Vegetable Salad
 
1/2 bunch asparagus, trimmed and cut into bite- sized pieces
1 pint cherry tomatoes
1 medium red onion, cut into half-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1/4 cup olive oil for brushing
Salt and pepper to taste
1/4 cup fresh basil leaves
1/4 pound feta cheese
 
Dressing:
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
Salt and pepper to taste
 
In large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the veggies, turning often, until charred and tender, about five minutes. Remove to platter and sprinkle with basil leaves and feta cheese.
In a small bowl, mix garlic, vinegar and olive oil. Season with salt and pepper and drizzle over vegetables.
Serves 3.

Grilled Vegetable Sandwiches
 
1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarter's lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise (recipe follows)
 
Using a pastry brush, brush olive oil on the vegetables and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender.
Once vegetables are done brush sliced bread with olive oil and grill on both sides
To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
 
Herbed Mayonnaise:
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives
 
Combine all ingredients in a food processor and pulse.

Yield: 4 servings
 
Finally, a grilled corn recipe from grillmaster Bobby Flay. It couldn't just be grilled corn with Flay, it's a super recipe.
 
Grilled Corn On The Cob With Garlic Butter, Fresh Lime And Cotija Cheese
 
8 ears corn
4 fresh limes, quartered
Garlic butter, recipe follows
1/2 cup grated cotija cheese
2 tablespoons chopped chives, for garnish
 
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
 
Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper
 
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

Serves 4.
 
Rich Adams is a dedicated foodie, writer and former editor of The Cheboygan Daily Tribune. He can be reached at
rrileyadams@gmail.com