Corn on the Cob
- Fresh ears of corn in husks
Trim any loose strands from corn husks.
Soak cobs, with husks on, in cold water, 30 minutes.
Drain.
Heat grill to medium high.
Grill corn while still in husks, with lid closed.
Barbecue, turning often every 5 minutes) for a total of 20 minutes.
Remove corn from grill and let cool till you can remove the husks and silk from corn.
If you want grill marks on the corn, strip husks from the cobs and place cobs directly on the grill and bbq, turning often, until grill marks form.
Serve with salt and plain butter or herbed butters.
Cauliflower Steak and Broccoli
- 1/2 bunch broccoli rabe
- 1 cauliflower, cut into steaks
- 1/4 cup hummus
- 1/4 cup cooked chickpeas per plate
- cilantro
- BBQ sauce
Brush broccoli rabe and cauliflower steaks with oil.
Brush with BBQ sauce.
If using canned chickpeas, wash and drain.
Grill until cooked through.
Smear hummus on a plate, place cooked vegetables, add chickpeas, garnish with cilantro
Portobello Mushroom Burgers with Pico de Gallo
Prepare Pico de Gallo:
- 1 cup finely chopped red onion
- 1 jalapeno pepper, seeded, finely chopped
- 2 limes, juiced
- 2-1/2 cups fresh chopped, seeded Roma (plum) tomatoes
- 1/2 cup chopped fresh cilantro
- 1 tsp salt
Stir onion and pepper together with lime juice, let rest 5 minutes.
Stir in tomatoes, cilantro, salt.
Let stand 15 minutes before serving.
Prepare Portobello Mushroom Burgers:
- BBQ sauce
- 4 portobello mushroom caps
- 4 burger buns
- 1 avocado
- 1/2 onion, sliced
- arugula or mixed greens
- thinly sliced radish
- pico de gallo (see above)
Brush grill with oil.
Gril mushroom caps with onion until fork-tender.
Brush caps with BBQ sauce.
Assemble burger: top buns with pico de gallo, portobello cap, onion, drizzle of BBQ sauce, greens, avocado, radish.
Serve remaining pico de gallo with:
- tortilla chips
