Wednesday, July 7, 2010

Grilled Pineapple Spears

My girlfriend and I stole the idea for this recipe after having grilled pineapple at a Brazilian BBQ place in Niagara Falls.  This is possibly one of the simplest and tastiest recipes I've ever made, but it's impressive enough to serve to any guests you might have coming over.  The flavour in the pineapple really comes out when you grill it.  It can easily be eaten on it's own (and I actually prefer it that way), but if you'd like to dress it up you can serve it with ice cream or whipped cream.


1 whole pineapple, or pre-cut pineapple spears
brown sugar or brown sugar splenda

Core pineapple, and cut into spears.  Lightly sprinkle spears with brown sugar and cinnamon.  Grill spears over medium heat until warm.  Serve immediately.

Barbecued Veggie Sandwiches

Yay for barbecue season!

My honey and I have changed locations, yet again.  After living on the farm for the last half year, we are now spending a couple months with my folks in southern Ontario.  This has changed our cooking yet again.  This summer it's boiling hot outside, and my folks have a fantastic barbecue, so cooking outside is a no brainer.  We've come up with a few tasty barbecue options.  The first here is a vegetarian lunch we came up with when a couple vegetarian relatives came for a visit.  My folks are meat eaters through and through, so I was looking for something that was pretty substantial to satisfy everyone.  Everyone was full and happy at the end, so I'd say it was a success.


zucchini (a combo of yellow and green is nice)
white onion
sweet red peppers
store bought or homemade hummus
gluten-free buns or wraps of your choice
olive oil
lemon juice

You'll notice here that I've left out measurements of the ingredients.  For the marinade use roughly equal parts lemon juice to olive oil, and enough to coat or brush the veggies with.  Add minced garlic to taste.

As for the veggies, slice the eggplant and zucchini into thin rounds if using buns, or long strips if using wraps.  Seed and chop the red peppers into fat slices.  Peel and quarter the onions.  Coat all the veggies in the marinade.  Allow to sit in marinade if you can, but if not, go ahead and throw them on barbecue at medium-high heat.  Turn veggies during cooking so that both sides are cooked.  The peppers may get slightly charred.  You'll know they're all cooked when the zucchini and eggplant have softened.  Eggplant can be chewy if undercooked, so let them get quite soft.

Once cooked, spread hummus on the wraps or buns, and fill with a variety of veggies.  Serve with a side salad if desired.