Fun Grilled Recipes

Fun Grilled Recipes

From Your Independent Watkins Associate Michelle Klimchuk #336326

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Grilled Corn Pasta Salad

4 large ears sweet corn in husks

1-1/2 cups uncooked penne pasta

2 cups cherry tomatoes

1 medium zucchini, thinly sliced

1 can (2-1/4 ounces) sliced ripe olives, drained

1/3 cup white wine vinegar

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Basil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon Watkins Mustard

1/4 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.

Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.

In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings

Grilled Portobellos with Mozarella

2 cups grape tomatoes, halved

3 ounces fresh mozzarella cheese, cubed

3 fresh basil leaves, thinly sliced

2 teaspoons Watkins Grapeseed Oil, Original Flavor or Garlic and Parsley Flavor

2 garlic cloves, minced

1/4 teaspoon Watkins Sea Salt, ground

1/4 teaspoon Watkins Black Pepper

4 large portobello mushrooms (4 to 4-1/2 inches), stems removed

Watkins Cooking Spray

In a small bowl, combine the first seven ingredients; cover and chill until serving.

Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. 

Yield: 4 servings.

Grilled Asparagus

1 cup water

1 pound fresh asparagus, trimmed

1/4 cup Watkins Barbecue Sauce

In a large skillet, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender; drain and pat dry. Cool slightly.

Thread several asparagus spears onto two parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning; basting once. 

Yield: 4 servings