Grilling Recipes for Your Next Barbecue

By: Community Magazine | July 9, 2018 |  Dining | 

It’s Grilling Season and thanks to Dearborn Market, we are sharing three delicious recipes for your next barbecue!

Grilled Corn Salad – Serves 4 -6

Ingredients: 10 ears of corn, grilled in husk, ½ red pepper, diced, ½ green pepper, diced, ½ yellow pepper, diced, ½ orange pepper, diced, 1 poblano pepper, diced, ½ red onion, diced, ½ cup canola oil, ¼ cup fresh lemon juice, ½ tsp. salt, Pinch of black pepper, ¼ bunch of cilantro, chopped fine

Recipe: Once corn is grilled, remove husks and cut off kernels into a large bowl. Add all other ingredients and toss together to serve.

Italian Grilled Shrimp – Serves 4 -6

Ingredients: 2 lbs. medium shrimp (peeled and tails off), 1 cup sun dried tomatoes chopped, 3 tbsp capers, 6 anchovy pieces, 1 tbsp crushed garlic, ¼ cup lemon juice, ½ cup olive oil, 2 tsp salt, 2 tsp pepper, ¼ cup pine nuts

Recipe: In a bowl mix the shrimp with 1 tsp of salt, 1 tsp of pepper, 2 tbsp. of olive oil and the crushed garlic. Then grill for about 8 minutes or until shrimp are cooked through.

For the dressing, put lemon juice, anchovies, remaining salt and pepper in a food processor and slowly drizzle in the olive oil.

Mix the shrimp, sun dried tomatoes, capers, pine nuts and dressing.
 

Grilled Vegetable Stacks

Ingredients: 1 medium eggplant, 1 yellow pepper, 1 ball of fresh mozzarella, 1 red pepper, 4 portabella mushrooms, 2 tsp pepper, 2 tsp salt, ¼ cup olive oil

Recipe: Cut eggplant into ¼ inch thick round slices. Cut peppers in half and remove seeds. Remove stems from mushrooms

Cut mozzarella into 12 slices

In a bowl toss the vegetables with salt, pepper and olive oil. Grill vegetables for 4 minutes on each side.

After vegetables are grilled, slice peppers into fours. Start stacking with eggplant on the bottom and alternating with mozzarella and other vegetables topping it with the portabella mushroom.