This past weekend, a friend fired up the grill, which basically kicks off (in my mind) the summer-grill season. Asparagus may be the most popular vegetable for grilling, mostly because it hits groceries and markets in summer. But I also enjoy throwing other veggies on the grill.When someone first suggested grilling sweet potatoes, it sounded strange. But I'm glad I gave it a try. Just slice the sweet potatoes relatively thin or microwave them a little (after piercing them) and then put them on a medium-hot grill. Grill them for about 8 minutes on each side. Do be worried if they get slightly charred -- that's flavor, my friend. Then brush or drizzle the marinade below over them and serve.
Zucchini is also a good veggie to grill. Cut them lengthwise so they aren't as prone to slide through the grill slits when you flip them. Zucchini will cook faster than sweet potatoes, probably taking only 4 minutes per side. Then remove them from the grill and immediately drizzle or spread the marinade over them. The recipes below are for 3 zucchinis and 3 sweet potatoes. Just combine all ingredients in a small ball and whisk until relatively smooth.
Marinade for Sweet Potatoes:
- 1/3 cup of extra-virgin olive oil
- 2 tablespoons of molasses
- Salt to taste
Marinade for Zucchini:
- 1/3 cup of extra-virgin olive oil
- 2 teaspoons of fresh, minced basil leaves (or 1-1/2 tsp. of dried basil)
- 1 clove of garlic, crushed or minced
- 1 tablespoon of fresh lime juice
- Salt to taste
