KEEPING IT LIGHT ON THE GRILL

Barbecuing vegetables adds an earthy sweetness

While most people reserve the barbecue for grilling meats, many vegetables are also delicious prepared on the barbecue. The high heat helps to caramelize the natural sugars in the vegetables, adding an earthy sweetness. The shortened cooking time allows the vegetables to retain some texture as well.

Our latest cookbook, From the Grill 2018, features some delicious vegetarian recipes for the barbecue, including our Zucchini Halloumi Skewers with Lemon Parsley Dressing. This Mediterranean-inspired dish can be enjoyed as an appetizer or a side dish. Halloumi is a white cheese that becomes slightly chewy and melty after it is grilled. Here, it is paired with tender zucchini and a bright, lemon parsley dressing flavoured with garlic, oregano, honey and just a touch of smoked paprika.

Quench your thirst with our Mojito Iced Tea. Iced green tea is combined with fresh mint leaves and freshly squeezed lime juice for a refreshing, summery drink. Keep a pitcher on hand in the fridge for hot days, or serve in a punch bowl with sliced lime and mint leaves when you’re entertaining a crowd. For the grownups, add rum to make it a “true” mojito, or try orange liqueur for a different twist.

Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.

ATCO BLUE FLAME KITCHEN. Who says your grill always has to have meat? For a lighter touch, try these Zucchini Halloumi Skewers with Lemon Parsley Dressing. They make a great appetizer for a summer barbecue.