by Mary Brown Malouf
Fresh garden fruits and vegetables are the delight of summertime—full of fresh sweetness when they are harvested and eaten before the natural sugars turn to starch. What could be better? Well, give them a grilling. The caramelization and the smoky aroma from food meeting fire are things you can’t achieve with any other cooking method.
Three Easy Veggie Meals
1. Fold grilled vegetables inside a flour tortilla, sprinkle with cheese and serve with avocado salad for a light summer supper.
2. Top grilled vegetables with a poached or fried egg and serve on toasted peasant bread.
3. Cut grilled vegetables into bite-size pieces, toss with soaked bulgar wheat, fresh chopped parsley and mint in a lemon-olive oil dressing for a savory twist on tabouleh
GRILLED WATERMELON AND KALE
Sweet and smoky grilled watermelon balances nutrient-dense and bitter kale.
1 bunch dinosaur kale
2 cups torn baby kale
1 watermelon small seedless, cut into 1-inch-thick wedges
bottle olive oil
varied amount salt and pepper
6 ounces goat cheese, crumbled
1/2 cup silvered toasted almonds
For the Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, crushed
1 tablespoon honey
varied amount salt and black pepper
Preheat your grill to high. Brush the watermelon with olive oil and season with salt and pepper on both sides. Grill each side for 2-3 minutes or until you have nice grill marks. Transfer the watermelon to a large plate and set aside.
Remove the stems from the kale and cut the kale into thin strips (julienne). Place in a large bowl and top with the crumbled goat cheese and the slivered almonds. Whisk the dressing ingredients together in a liquid measuring cup until well-combined. Drizzle over the salad and toss to coat. Serve the kale salad with a wedge or two of the watermelon.