Barbecue season is at full sizzle. Now’s the time to turn off the oven and enjoy backyard cookouts. You don’t have to stick to classics such as hot dogs, steak or ribs. Everything from seafood and
appetizers to pizza and desserts can be barbecued to mouth-watering perfection. This recipe and photo, courtesy of Foodland Ontario, will get you fired up to be creative with summer fare, whether you’re grilling for one, two or a crowd.
This grilled version of the traditional Indonesian vegetable salad is a great addition to a summer barbecue. To make cauliflower steaks, cut across the centre of a medium head of cauliflower.
Preparation Time: 20 minutes
Grilling Time: 20 minutes
3 tbsp (45 mL) vegetable oil
2 tbsp (25 mL) sodium-reduced soy sauce
2 tbsp (25 mL) Ontario honey
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) pepper
2 1/2-inch (1 cm) slices Ontario cauliflower
1 stalk Ontario broccoli, trimmed and each floret halved vertically
1 cob Ontario corn, husked
1 Ontario sweet red pepper, seeded and halved
1 Ontario red onion, cut into 1/2-inch (1 cm) slices, root intact
1 Ontario shallot, finely chopped
2 cloves Ontario garlic, finely chopped
1/3 cup (75 mL) crunchy peanut butter
3 tbsp (45 mL) rice vinegar
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) sambal oelek (or other hot sauce), or more to taste
1 Ontario tomato, cut into wedges
1 cup (250 mL) sliced Ontario greenhouse cucumber
Fresh Ontario coriander
1 serving (with 1 tbsp/15 mL dressing):
PROTEIN: 8 grams
FAT: 15 grams
CARBOHYDRATE: 24 grams
FIBRE: 5 grams
SODIUM: 215 mg
In small bowl, combine 2 tbsp (25 mL) of the oil, 1 tbsp (15 mL) of the soy sauce, 2 tsp (10 mL) of the honey, 1/2 tsp (2 mL) of the cumin and pepper. Brush one side of cauliflower, broccoli, corn, red pepper and onion with mixture. Place vegetables on greased grill over medium heat, brushed side down. Grill until lightly charred and tender-crisp, 10 to 20 minutes, turning occasionally and brushing with mixture. Remove vegetables as they are cooked. In small saucepan, heat remaining oil over medium heat. Add shallot and garlic and cook until lightly softened but not browned, about two minutes. Stir in peanut butter, vinegar, remaining honey, remaining soy sauce, remaining cumin, coriander, sambal oelek, and 1/3 cup (75 mL) water. Bring to boil, stirring to blend.
Remove from heat and cool. Serve at room temperature, adding more water if needed to thin.
To serve, cut vegetables into bite-size pieces, remove kernels from cob. On large platter, arrange vegetables, tomato, cucumber and peanut dressing. Serve with fresh coriander, if using.
Tip: Grilled zucchini or green beans can also be used in this salad; grill green beans in grill basket.