grill vegetarian


Grilled Corn, Pepper, and Avocado Salad


Serves 8 | Staff Favorite, Gluten Free, Vegan, Quick


Grilled corn is a classic Mexican street food, served with a sprinkling of chile powder and a squeeze of lime. This salad expands on that treat with antioxidant- rich fresh vegetables and healthy fats from avocado and flaxseed oil.


4 ears white or yellow corn, shucked 1 red bell pepper, cut into ½-inch dice 1 green bell pepper, cut into ½-inch dice 1 small white onion, cut into ½-inch dice ½ cup chopped fresh cilantro ¾ cup flaxseed oil 6 tablespoons apple cider vinegar 4 cloves garlic, minced or pressed


2 teaspoon Chimayo chile powder (or ancho, pasilla, or guajillo) 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 avocados, cut into ½-inch dice


1. Preheat grill. Place corn on grill and cook, turning as needed to blacken tops of kernels evenly. Remove and wrap in foil until cooled. Cut kernels off cobs into a large bowl. Add peppers, onion, and cilantro; mix well. 2. Whisk together oil, vinegar, garlic, chile powder, salt, and pepper until emulsified. Pour about ½ cup over vegetables and stir to combine. Add avocado and fold in gently. Serve.


PER SERVING: 582 cal, 24g fat (10g mono, 11g poly, 3g sat), 0mg chol, 11g protein, 82g carb, 6g fiber, 200mg sodium


Grilled Mixed Vegetables with


Chimayo Chile and Lime Serves 8 | Gluten Free, Veggie


Using a grill basket makes it easy to grill a large batch of mixed vegetables, enabling you to toss and stir them as they cook evenly. The result is a lightly charred exterior, with a succulent juicy interior and smoky flavor. A light coating of mildly spicy Chimayo chile adds an exotic, healthy kick. Serve with grilled bread.


½ pound zucchini ½ pound yellow squash 1 red bell pepper 1 green bell pepper 1 large onion ¼ cup extra-virgin olive oil 5 cloves garlic, minced or pressed


1 tablespoon Chimayo chile powder (or ancho, pasilla, or guajillo) 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 limes, halved Crema Mexicana (below), optional


1. Preheat grill. Cut squashes into diagonal slices a bit thicker than ¼ inch. Cut peppers and onion lengthwise into ½-inch-wide strips. Combine vegetables in a large bowl. Mix oil and garlic in a small bowl and pour over vegetables. Toss until well coated. Sprinkle with chile powder, salt, and pepper; toss thoroughly. 2. Place vegetables in a grill basket and set on grill. Cover and cook about 15 minutes, turning frequently to achieve an even, light charring. Return to the large bowl and serve at once with lime halves and crema.


PER SERVING: 97 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 9g carb, 3g fiber, 305mg sodium


Fresh Fruit Sangria Serves 6 | Staff Favorite, Gluten Free, Vegan


Versions of this classic wine punch abound. This one is sweetened with fruit and orange liqueur, though add a bit of agave if you like. Vary with any fruit combination: melon, mango, grapes, berries. For a nonalcoholic version, substitute Concord grape juice for the wine and omit the liqueur; kids will love it, especially with the bubbly water.


1 bottle (750 ml) light, dry red wine 1


/3 cup Grand Marnier or triple sec


1 cup fresh orange juice ¼ cup fresh lemon juice 2 tablespoons fresh lime juice


1 small organic Valencia orange, thinly sliced


1 small organic lemon, thinly sliced 1 small organic lime, thinly sliced 1 cup diced ripe organic peach 1 cup diced pineapple 1 cup diced organic apple


1 cup bubbly mineral water or seltzer (optional)


CREMA MEXICANA This slightly sour, runny cream is drizzled over tacos and other Mexican dishes. You can buy it at Mexican markets and many supermarkets. To make your own, simply whisk a little milk into sour cream or plain Greek yogurt to thin it down. It’s not exactly the same, but it will do in a pinch.


1. Combine all ingredients except water or seltzer in a large pitcher or jar; stir well. Taste and add a small amount of sweetener, if desired. Refrigerate overnight. 2. To serve, fill glasses with ice and pour in sangria. If you prefer a little fizz, fill about three-fourths of each glass and top off with bubbly water. Stir and enjoy.


PER SERVING: 204 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 25g carb, 3g fiber, 5mg sodium


28 deliciousliving | july 2012


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