Grilled Tuscan bread salad
Grilled sausages or burgers
Onion and pepper relish
Vanilla ice cream
Double delight desser sauce
Zinfandel or lemonade
About 77 percent of American households have grills, according to the Barbecue Industry Association, based in Naperville.
Throughout summer, outdoor grills become important adjuncts to the kitchen. They’re easy, convenient, keep the kitchen cool and add an inimitable taste to anything that lands over the coals.
Simple entrees are well-suited to grill cooking, with burgers and sausages being prime choices. You can add ketchup and mustard, of course, but a simple vegetable relish dresses them up a little more.
Summer-savvy cooks, however, have caught on to the logic of adding a few more things to the grill as long as it’s already fired up.
Along these lines, we offer a grilled bread salad, a spin on the Italian classic known as panzanella.
Here, it is based on an Italian bread shell (one brand is Boboli), instead of the more traditional stale Italian bread. Tossing the big disk of dough on the grill will add a kiss of smoky taste that marries beautifully with fresh tomatoes and basil.
The onions and tomatoes can also be grilled, although it’s not necessary. In fact, it might be easier to prepare the salad vegetables, as well as the relish, in the kitchen ahead of time to minimize last-minute work.
The dessert sauce pairs well with a variety of options. It tastes great over frozen yogurt or ice cream. For more indulgent occasions, try drizzling some of this sauce over pound cake or angel food cake.
GRILLED TUSCAN BREAD SALAD
Preparation time: 15 minutes
Standing time: 15 minutes
Grilling time: 5 minutes
Yield: 6 servings
1 Italian bread shell, such as Boboli, 16 ounces
1 1/4 cups water, or more as needed
4 tablespoons red wine vinegar
1 pound cocktail tomatoes, chopped
2 ribs celery, finely diced
1 medium red onion, finely diced
1/4 cup minced fresh basil leaves
1/3 cup olive oil
1 anchovy, minced, if desired
Salt, freshly ground black pepper
1. Grill bread shell 6 inches from medium-hot coals, turning once, until it is lightly toasted, about 5 minutes. Cut into 1-inch pieces and place in a bowl. Add water and 1 tablespoon of the vinegar. Let soak 15 minutes. Squeeze bread gently to remove excess moisture and place in a dry bowl. Add tomatoes, celery, onion and basil; toss lightly.
2. Add remaining 3 tablespoons vinegar, oil, anchovy, if using, salt and pepper. Toss lightly and serve at once.
Nutrition information per serving:
Calories………..335 Fat…………….17 g Cholesterol…….4 mg
Sodium……….460 mg Carbohydrates……39 g Protein………..10 g
PEPPER AND ONION RELISH
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 4 servings
This smoky sweet relish is a terrific topper for grilled sausages, hot dogs, burgers and steaks.
1 tablespoon olive oil
Pinch crushed red pepper flakes
1 medium onion, cut in 1/2-inch wedges
1 each, cut in 1/2-inch strips: red, green, yellow bell pepper
2 Italian peperoncini or more to taste, sliced
1 tablespoon each: barbecue sauce, steak sauce
Salt, freshly ground pepper to taste
1. Heat oil with crushed pepper flakes in a large skillet over high heat. When it is hot, add onion and bell peppers. Cook, stirring often, until they are charred, 5 minutes.
2. Reduce heat and continue to cook and stir until they are soft, 3 to 4 minutes. Add remaining ingredients and remove from heat.
Nutrition information per serving:
Calories…………..80 Fat……………….4 g Cholesterol…..0 mg
Sodium………….95 mg Carbohydrates……..11 g Protein……….2 g
DOUBLE DELIGHT DESSERT SAUCE
Preparation time: 5 minutes
Yield: 1 cup
Whether to choose caramel or hot fudge presents such sweet indecision. Why choose? Try both, mixed together in proportions that allow the more delicate caramel taste to shine against a subtle backdrop of chocolate. The sour cream smooths and enriches the sauce. Try it over vanilla ice cream with a handful of raspberries.
1/2 cup caramel ice cream topping
1/4 cup each: hot fudge ice cream topping, sour cream
1 teaspoon pure vanilla extract
1. Gently heat caramel and hot fudge toppings in a small saucepan or in microwave oven.
2. Remove from heat and add sour cream and vanilla; mix until smooth.
Nutrition information per tablespoon:
Calories…………50 Fat……………1.5 g Cholesterol……..2 mg
Sodium………..45 mg Carbohydrates……10 g Protein………..0.5 g
