Gather Around The Grill

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Grilled Vegetables
17 Sep 2015
.Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

imageThe incredible aroma of food cooking on the grill is a sure-fire way to spark your appetite. Here are some ways to sneak some nutrition onto the plate the next time everyone gathers around the grill.

Make burgers with lean ground beef, veal, chicken or turkey. Add finely minced carrots, celery and onions to the mixture; bind with some rolled oats or breadcrumbs. Don’t over-handle the mixture or your burgers will be tough. To prevent burgers from falling apart during grilling, chill them first.

Veggie burgers or marinated portobello mushroom caps are great vegetarian alternatives. Serve them on whole wheat rolls or pita bread topped with sliced tomatoes, lettuce, roasted red peppers and grilled onion slices.

Grilled vegetables are always a winner. Grilled vegetable skewers are also fun and are full of flavor. Arrange the veggies on separate skewers from the meat or chicken and grill until tender and golden.

Add a salad or two to the menu and you’ve got the makings of a healthy, fabulous feast.

Tips for Healthier Grilling:

Teriyaki Marinade:

Yields about ¾ cup, enough for 2 to 3 lbs. of meat, fish, chicken or tofu

This terrific marinade is guaranteed to bring rave reviews from family and friends. It also does double-duty as a sauce and is delicious on meat, poultry, fish, tofu or vegetables.



  1. Combine all the ingredients in a jar and shake well. Store, covered, in the refrigerator, until ready to use.

Note: Keeps for up to 1 week in the refrigerator. Freezes well for up to 3 months.

Source: Norene’s Healthy Kitchen

Teriyaki Sauce


  1. Prepare marinade as directed above.
  2. Place in a saucepan and heat until boiling.
  3. Dissolve 1 Tablespoon cornstarch in 2 Tablespoons water or orange juice.
  4. Stir the cornstarch solution into the boiling marinade and cook, stirring constantly, until smooth and thickened, about 2 minutes.

Serve as a sauce.

Great Grilled Vegetables

8 servings

“Veg-out” at your next barbecue with this easy Mediterranean-style dish.



  1. In a large bowl, combine onions, peppers, mushrooms, zucchini and asparagus.
  2. Add garlic, olive oil and vinegar or lemon juice. Season with salt and pepper; mix well.
  3. Marinate at least 30 minutes (or cover and refrigerate overnight).
  4. Transfer vegetables to a perforated grill basket, reserving any leftover marinade. (If you don’t have a grilling basket, use heavy-duty foil that has been slashed in several places.)
  5. Grill over medium-high heat for 15 minutes, or until nicely browned, stirring two or three times.
  6. Remove from grill and transfer vegetable mixture to a large bowl.
  7. Add reserved marinade, basil and oregano. Mix well.

Note: If using dried basil and oregano instead of fresh, add them to the vegetable mixture before marinating, along with the salt and pepper. Thyme and rosemary also make flavorful seasonings.

Source: Norene’s Healthy Kitchen

Grilled Moroccan Salmon

4 servings

If you would rather broil the fish in your oven, spray the broiler rack with nonstick spray to prevent sticking.



  1. Preheat grill.
  2. Sprinkle both sides of salmon with seasonings.
  3. Drizzle lightly with olive oil and lemon juice.
  4. Place fish in a lightly greased grill basket.
  5. Grill 3 to 4 minutes per side.
  6. Grill lemon slices quickly. Use as a garnish.

Source: Healthy Helpings by Norene Gilletz

Chimichurri Chicken

6 servings

Chimichurri is a bold-flavored herb sauce that is as common in Argentina as ketchup is in North America.



  1. Rinse the chicken breasts and pat dry with paper towels. Trim the excess fat. Lightly sprinkle the chicken with salt and pepper to taste, then place in a large, zip-top plastic bag.
  2. In a food processor fitted with the steel blade, process the garlic, onion and parsley until minced, about 8 to 10 seconds. Add the olive oil, vinegar, oregano, cayenne, salt and pepper; process for about 5 seconds to blend. Transfer the sauce to a large glass measuring cup.
  3. Pour half the sauce over the chicken in the plastic bag. Seal the bag tightly and shake well to thoroughly coat the chicken in the sauce. Let the chicken marinate in the sauce for 30 to 60 minutes at room temperature or for up to 48 hours in the refrigerator. Place the remaining sauce in a gravy boat or serving bowl; cover and refrigerate to serve with the cooked chicken.
  4. When the chicken is marinated, preheat the grill and set to medium high. Remove the chicken from the marinade in the bag; discard the marinade. Grill the chicken over indirect heat for 5 to 6 minutes per side, until grill marks appear and juices run clear.

Serve immediately with the reserved sauce.

Note: Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 3 months. Sauce may discolor slightly if frozen.

Chimichurri Beef

Instead of chicken, use 2 to 3 lbs. lean London broil or steak. Grill the meat over indirect heat for 8 to 10 minutes per side or until medium (pink juices will come to the surface of meat). Remove from the grill and let rest for 5 to 10 minutes. Slice thinly across the grain and serve with reserved sauce.

Source: Norene’s Healthy Kitchen

Norene Gilletz is a cookbook author and culinary consultant in Toronto. She is the author of eight cookbooks. For more information, visit her web site at

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.