August 2nd | Cooking Dilemmas

We are coming to the end of summer and before we start looking into comforting fall recipes leave me your question about all your summer cooking dilemmas. Are you burning chicken on the grill? Did you end up trying to make your own ice cream and it came out watery?

Ask away it’s Friday cooking dilemma day here on The Elegant Occasion.

– Roberta

August 2, 2013 - 11:20 am

Kirsten - We have a great grill, but now we don’t eat meat. Any ideas on how to keep it interesting on the grill, without getting too complicated?

August 4, 2013 - 12:36 pm

Roberta - Thanks for the question, Kirsten. I grill all types of vegetables (zucchini, squash, eggplant, meaty portobello mushrooms and red onions. My husband tells me he could easily be a vegetarian with vegetables as tasty and satisfying as these. I mix two tablespoons if mustard with a quarter cup of olive oil, thyme and garlic salt. Coat the vegetables with the mixture and let them marinate for 30 minutes to an hour. Then grill. These are the perfect accompaniment to a big green salad, couscous, etc. they also make a great panini filling.

Another idea is to slice potatoes in rounds and layer them in foil (that has been sprayed with non-stick Pam). Layer the potatoes with onions and gruyere cheese, salt, pepper and a bit of butter. Deal the foil packet tightly and grill.

August 16, 2013 - 12:05 pm

Kirsten - Great ideas! I can’t wait to try the mustard marinade…

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