We tried grilled corn every which way before we decided that BBQing corn in the husk is the far superior way. Grilled corn in the husk is delicious and almost shockingly easy!

I’ve had this blog post in my drafts for years, and I finally decided (while enjoying barbecued corn on the cob) that this summer was the summer I’d actually publish it! Because if you’re not grilling your corn in the husk, I fully believe you are missing out.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Grilled Corn on the Cob in the Husk
• Ingredients
• How to Make BBQ Corn on the Cob in the Husk
• Ideas For Serving Corn on the Cob
• Frequently Asked Question(s)
• More Grilling Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

We live on grilled corn on the cob all summer long, and have tried grilling it every single way. Our clear fave, for years, has been grilling it in the husk. It just couldn’t be easier and the corn is tender, a little smoky, and absolutely delicious.

When it comes to how to bbq corn on the cob, there are many strong opinions out there. But I think most of us can agree that once you’ve had grilled corn on the cob, you might never want to eat it another way.

Some insist on removing the husk to get those nice grill marks right on the cob, while others (like me!) prefer to leave the corn in the husk for a bit more steaming/moisture-retaining action. And indeed, leaving the corn in the husk results in the most juicy yet still smoky tasting corn on the cob. Plus, it’s way easier!

Why You’ll Love Grilled Corn on the Cob in the Husk

• Super easy – No need to rub the corn with oil or butter to keep it from drying out, because the corn retains its moisture while cooking right in the husk. It’s like a little flavor-retaining jacket!
• Easy to peel – Once the corn is cooked, the husk and silk are SO much easier to remove.
• Delicious! – Grilled corn on the cob in the husk is moist, tender, juicy, and full of sweet corn flavor.

Ingredients

• Corn on the cob – You’ll want to buy the freshest corn you can, and, of course, it should still have the husk on. Choose corn that’s heavy for its size, an indication that it’s nice and juicy. The silks shouldn’t be black or slimy. I’m a big proponent of the tried-and-true method of peeling back JUST a bit of the top of the corn, near the silks, and getting a look at the corn inside. If the kernels look plump and bright, you’ve likely got a winner. If any of the kernels look shriveled, move on to the next cob.
• Butter + salt for serving – Optional but highly recommended! I like the typical smear of butter along with a couple of dashes of salt and pepper, but you can dress up your corn with all kinds of herbs and spices, hot sauce, or grated cheese.

Ideas For Serving Corn on the Cob

• Plain old butter and salt – A classic combo for a reason! Slather on the butter and add a pinch of salt. So good!
• Compound butter – Level up the butter for your husk-on grilled corn by using compound butter – butter flavored with herbs, garlic, and more. Here are several kinds of compound butters that would be delicious with this barbecued corn in the husk.
• Mexican Street Corn (elote) – Transform your grilled corn in the husk into Mexican Street Corn (also known as elote. It’s spicy, cheesy, and delicious!

I hope you love this method of grilling corn on the cob as much as we do! It’s just so easy and the corn is *chefskiss* perfect.

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How to Grill Corn on the Cob in the Husk

For the juiciest, tastiest corn that is SUPER easy to make, you must grill it in the husk! Here's all you need to know about how to make perfect grilled corn in the husk, right on your BBQ.

Diet Vegetarian

Keyword corn bbq in husk, corn in husk grill, grilling corn in husk, husk-on grilled corn

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 cobs

Calories 77kcal

Author Kare

Ingredients

• 6 cobs of corn

Optional toppings

• butter
• salt
• pepper

Instructions

•  Preheat your grill to medium high, about 400°F (205°C).
• Prep your corn. Peel off and discard the outer two or three layers of the husk and give it a quick rinse if there's any dirt. I like to pull out the top of the silks just so there's less to mess with once it's cooked. The remainder will burn off or come off easily after the corn has cooked. You can break off the stem end of the corn at this point as well; I do that sometimes but it's not required.
• Place the corn directly on the grill and close the lid if your barbecue has one. Open the lid and use tongs to to turn the corn 1/4 turn about every 2-3 minutes, until the husks are well browned and the corn is steaming — about 15 minutes.
• Remove the cobs from the grill and let them cool enough to handle, about 5 minutes. Once the corn has cooled, peel back the husk, pull off the silky strands, and discard them — they’ll come off easily because the corn is nicely steamed. You can leave the peeled-back husk on to use as a handle (it’s a little messy but worth it!), or simply cut it off.
• All that’s left to do is dress it up the way you like it — I like the typical smear of butter along with a couple of dashes of salt and pepper.

Notes

Nutrition info is for corn only.

Nutrition

Serving: 1cob | Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.5mg

Frequently Asked Question(s)

Q: Should I soak my corn before grilling?

A: Some people do suggest soaking your corn, but I find it’s an unnecessary step for the temp and time I recommend.

Q: How do I pick the best corn?

A: I peel back a tiny bit of the husk, from the top, and look at the corn inside. You want the kernels to be plump, not shriveled. Also look for fresh, light colored silks (not brown or slimy) and cobs that are heavy for their size.

More Grilling Recipes

• Grilled Sweet Potatoes
• Grilled Vegetable Sandwiches
• Grilled Baby Potatoes
• Grilled Halloumi Cheese

The post Grilled Corn on the Cob in the Husk appeared first on Kitchen Treaty.

Grilled Halloumi is FANTASTIC. The salty, briny cheese has an incredibly high melting point, so it holds its shape when heated. The result is a warm, chewy (in the best way) cheese perfect for all kinds of uses – eat it by itself, or enjoy it as a base for this bruschetta or thrown into or onto salads like this simple grilled peach halloumi salad.

Grilled halloumi is, basically, a cheese lover’s dream. And before halloumi came along, you may have asked yourself, how in the heck could you possibly grill cheese without it melting through the slats and making a huge mess?

Well, turns out grilling cheese is a thing, thanks to Halloumi. It’s not only totally possible, but highly recommended.

Here’s how to grill halloumi cheese!

Table of Contents

• What is Halloumi Cheese?
• Why You’ll Love Grilled Halloumi
• Ingredients
• How to Grill Halloumi Cheese
• Tips for Grilled Halloumi Success
• More Grilled Halloumi Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What is Halloumi Cheese?

Halloumi is a semi-hard, unripened, brined goat and sheep’s milk cheese (although it can be made with cow’s milk as well). It has a higher melting point that most cheese, and that high melting point that makes it great for the grill and perfect for so many light summer meals.

Why You’ll Love Grilled Halloumi

I suspect you’ll love the possibilities once you know how to grill halloumi cheese. They seem endless, really!

It’s delicious all on its own, or add halloumi to some vegetable skewers and grill it that way. Make a cheese sandwich out of it maybe with some fresh pesto (or add it to these grilled veggie sandwiches!). Top a fresh salad with the grilled halloumi slabs, or chop it up small and top a summer grain salad.

I love placing it on top of a portobello burger for one heck of a vegetarian option!

Whatever you do, just make sure to add “grilling cheese” to your summer bucket list!

Ingredients

• Halloumi cheese – It comes in a tub with brine that you’ll want to drain off.
• Olive oil or vegetable oil – For brushing your grilling surface so the cheese doesn’t stick.

How to Grill Halloumi Cheese

Slice the block of cheese into thick pieces – about 1/3 inch – so they don’t fall apart on the grill. It’ll sound squeaky as the knife goes through it, kind of like chewing cheese curds which is always fun.

Heat your grill or grill pan to medium-high. Brush the grilling surface with oil, then throw the cheese on for about three minutes per side until those lovely golden brown char marks appear. Remove from the grill and serve – it’s that simple!

Tips for Grilled Halloumi Success

• Brush your grill with olive oil or vegetable oil so that the cheese doesn’t stick.
• Don’t flip your cheese too much when grilling. You really want those charred grill lines to develop. Those bits are extra flavorful!

More Grilled Halloumi Recipes

• Grilled Halloumi Bruschetta
• Grilled Halloumi Salad

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Grilled Halloumi Cheese Recipe

Did you know you could grill a big hunk of cheese?! Halloumi has an incredibly high melting point, making it perfect for grilling. The result is a warmed, salty, chewy-hard cheese perfect for all kinds of uses. Here's how to do it.

Cuisine greek

Keyword grilled halloumi, grilled halloumi cheese, halloumi cheese, how to grill halloumi, how to grill halloumi cheese

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4

Calories 233kcal

Author Kare

Equipment

• 1 Grill or grill pan

Ingredients

• 1 package Halloumi cheese brine drained, cut into 1/3-inch slabs
• 1 tablespoon olive oil or vegetable oil for brushing the grill

Instructions

• Preheat outdoor grill or stove-top grill pan over medium-high heat/flame, about 400 degrees Fahrenheit.
• Cut the halloumi into approximately 1/4-1/3 inch slices.
• Once hot, place the halloumi on the grill. Flip each slice after about 3 minutes, or once golden brown grill marks appear. Grill on other side then remove from grill. It’s done!

Notes

3/21/2024 recipe update: I added oil (vegetable or olive oil) to the ingredient list. When brushed on the grill or grill pan, it helps to keep the cheese from sticking to the surface. 

Nutrition

Serving: 1g | Calories: 233kcal | Protein: 14g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 563mg | Potassium: 0.04mg | Calcium: 34mg | Iron: 0.02mg

The post Grilled Halloumi Cheese Recipe appeared first on Kitchen Treaty.

I showed you how to grill halloumi, now how about this delicious idea for serving it? Forget bread – this recipe makes use of grilled halloumi slices topped with a juicy tomato salad for an incredible new spin on bruschetta. This is the halloumi starter of your dreams.

Using halloumi in bruschetta, you get an added dimension to the classic appetizer you normally otherwise wouldn’t – saltiness. Replacing the bread with a slice of salty grilled cheese really brings out the freshness of the summer tomatoes and basil.

I’m honestly not sure I ever want to go back to bread!

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Grilled Halloumi Bruschetta

Grilled halloumi makes an incredible base for bruschetta – no bread needed! If you prefer lower-carb fare, this is THE appetizer for you.

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Author Kare

Ingredients

• 9 ounces halloumi cheese slices grilled (here’s how to grill halloumi cheese)
• 2 large vine ripe tomatoes diced
• 2 tablespoons chopped black olives
• 1 tablespoon minced red onion
• 2 tablespoons chopped fresh basil
• 1 tablespoon extra virgin olive oil
• 1 tabespoon red wine vinegar
• Salt and pepper to taste

Instructions

• Arrange the grilled halloumi slices on a platter or serving dish
• Combine the remaining ingredients in a small bowl and mix together.
• Top each slice of halloumi with the tomato mixture and serve.
• To make ahead, you can assemble the tomato mix and refrigerate it in an airtight container. Then just grill the cheese, top with the tomatoes, and serve.

This recipe was written and photographed by Gina of Running to the Kitchen as a special contributor to Kitchen Treaty.

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A fresh, light, seasonal, and – most importantly – scrumptious dinner right from the grill? Yes please.

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

If you don’t have white balsamic, a regular balsamic or even a reduce balsamic glaze would be equally delicious on this salad.

Happy Summer!

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Grilled Halloumi & Peach Salad

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 445kcal

Author Kare

Ingredients

• 4 ounces grilled halloumi slices about 4 2-inch by 4-inch slices (here’s how to grill halloumi cheese)
• 2 cups baby arugula
• 2 peaches cut into 6 wedges
• 2 tablespoons toasted pine nuts*
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• salt and pepper to taste

Instructions

• Preheat outdoor grill or stove-top grill pan over medium-high heat.
• Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
• Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
• Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.

Notes

Serves 1 as a main dish or 2 as a side

* To toast pine nuts, warm a saute pan over medium heat. Add pine nuts and cook, stirring frequently, until golden and fragrant, about 4 minutes. Remove from heat before they get *too* toasted – they will continue to cook for a bit even off-heat.

Nutrition

Serving: 2g | Calories: 445kcal | Carbohydrates: 19g | Protein: 16g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 708mg | Potassium: 326mg | Fiber: 3g | Sugar: 15g | Vitamin A: 967IU | Vitamin C: 9mg | Calcium: 609mg | Iron: 1mg

The post Grilled Halloumi & Peach Salad appeared first on Kitchen Treaty.

Actually, put those sad trombones away! Because today, I have several vegan barbecue recipes for your hot little summertime hands. And not just a vegetable slapped on the grill, but real, rib-stickin’, main-dish-worthy, vegan BBQ goodness.

Grills can be for vegans too! Here’s proof – 15 Vegan Dinners for the Grill.

(more…)

The post 15 Vegan Dinners For the Grill appeared first on Kitchen Treaty.

So, as I’m sure you’ve gathered thanks to the photos and the word “verde,” the sauce for these Grilled Baby Potatoes with Mojo Verde Sauce is of utmost greenness. Mojo originates from Spain’s Canary Islands (so says Wikipedia) and, when it’s the verde – or green – variety, reminds me of a pesto. Except it often has peppers, for a nice little (or big) kick.

I’ve been into grilling potatoes lately, especially these incredible new potatoes we’ve been getting in our produce box every week. Potatoes aren’t necessarily the first veggie you might think of as having flavor, but these fingerlings we’ve been getting have fla-vah. Especially when drizzled with a bit of good olive oil and a pinch of sea salt and cooked on the grill. I mean, everything is better cooked on the grill! But especially these.

When I haven’t been able to get my own fingerlings on some of those special fingerlings, I’ve settled for baby potatoes. Still delicious! I’ve been enjoying grilled potatoes straight-up, or maybe with a scattering of fresh rosemary. But to really make them sing, I decided it was time to take it a bit further. A sauce was in order.

Specifically, mojo, baby.

With its cilantro, serrano pepper, and lime juice, this mojo verde sauce is so fresh and kicky. It’s the perfect complement to springy baby potatoes.

We love these Grilled Baby Potatoes with Mojo Verde Sauce as a side, but frankly, I’ve enjoyed them as a main dish too. Hearty city!

So go green!

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Grilled Baby Potatoes with Mojo Verde Sauce

Tender potatoes grilled until golden and tossed with a spicy cilantro-serrano pepper sauce. Such a fun side dish for spring and summer.  

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

For the potatoes:

• 1 1/2 pounds fingerling potatoes or baby potatoes scrubbed
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the mojo verde:

• 2 cups fresh cilantro leaves + a few more leaves for garnish
• 3 tablespoons olive oil
• 2 tablespoons freshly-squeezed lime juice
• 1 serrano pepper seeded and roughly minced
• 2 large cloves garlic roughly minced
• 1 tablespoon red wine vinegar
• 1/8 teaspoon kosher salt + more to taste
• 1/4 teaspoon granulated sugar or honey if not vegan, optional

Instructions

• Boil the potatoes: Scrub the potatoes and place them in a large pot of salted water. Place on the stove over high heat and bring to a boil. Cook for 8-10 minutes, until just fork tender (they shouldn’t be 100% cooked). Remove from heat and run under cold water. Set aside to cool the rest of the way.
• Make the mojo verde: Add all ingredients to the bowl of a small food processor. Puree. Taste and add additional salt if desired. If it seems too acid, you can add a bit of sugar or honey as noted in the ingredients to tame it. Note: I have made the sauce in my blender as well, but I find there’s not quite enough sauce to blend well. Another option is to double or triple the sauce and then refrigerate the remainder for later on.
• Grill the potatoes. Preheat your grill on medium-high, about 450 degrees Fahrenheit. Slice the potatoes in half and place in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
• Lay potatoes flat-side down on the grill. Cook until browned, about 3 minutes. Carefully flip and cook for another 3-4 minutes on the other side. Test with a fork to make sure they’re tender. Transfer potatoes from grill back to the bowl. Pour the sauce over the top. Toss to coat. Sprinkle with additional cilantro leaves and serve.
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The post Grilled Baby Potatoes with Mojo Verde Sauce appeared first on Kitchen Treaty.

Tender, savory, the teensiest bit sweet and grassy (in the best way) asparagus is SO good! In fact, I love it so much, I honestly can’t choose pick a favorite way to cook it – so today, I’m sharing how to cook asparagus 4 different ways – roasting it in the oven, blanching it on the stovetop, grilling it, or roasting it in the air fryer!

No matter how you prepare it – roasted in the oven, grilled on the BBQ, blanched on the stove, or roasted in your air fryer – it’s so, so good. So today, I thought I’d share all four methods that I love for cooking this amazing spring veggie. Try all four, and let me know which you like best!

What IS Asparagus, anyway?

With green stalks that poke up out of the ground in mid-spring, one would think that asparagus is a type of grass, but is it? Nope!

Asparagus is actually considered a perennial vegetable that eventually grows to become a large type of fern. Of course, most of the time, it doesn’t make it to fern status because we pick the spears as soon as they pop up out of the ground. (source)

The Story Behind the Recipe(s)

Asparagus is one of those veggies, kind of like artichokes, that I didn’t appreciate until adulthood – and I definitely didn’t know how to cook asparagus. My mom loved it; I didn’t understand.

But then in my 20s, a friend cooked us up some ultra-fresh, just-picked spears, lightly blanched, with a bit of butter and salt. Lightbulb + TRUE LOVE! From there, I cooked asparagus all the ways. I was hooked.

What’s the Best Way to Cook Asparagus?

All methods covered here have their merits, but for me, if I was absolutely forced to choose, roasted asparagus, in the oven or air fryer, is probably my fave. It gets golden and almost crispy in places, and with a nice sprinkle of sea salt, I’m basically happy to eat those things like French fries.

And the grill? Oh, how I love grilled asparagus too. It’s so easy, and the result is tender, just-right asparagus with a bit of char. Yum.

I love blanching asparagus when I’m looking for a light, springy addition to salads or when I’m making a simple side of marinated asparagus.

Really, any which way you cook asparagus, they’re all good!

How to Prep It

Selecting Asparagus

When buying asparagus, go for firm (not limp) stalks. Try to avoid bunches with split ends or that are too browned on the ends – that means they’ve been on the shelf for awhile. Thin stalks or thick? That’s up to you and what you like best. They’re both good to me!

Washing It

To wash asparagus, place it in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt.

How to Trim Asparagus

It’s all about the bend and snap! You just want to discard the woody ends of the asparagus. To figure out where the tender stalk ends and the woody end begins, grab the end of the spear with one hand and grasp just above the middle with the other. Then just bend until it snaps – the asparagus will naturally break at the right place. Discard the end.

You can bend and snap all of your spears, or bend and snap just one, then line them up on your cutting board and trim all of your spears on the same spot that the first piece broke off. Easy!

Now you’re ready to roast, grill, blanch, or air fry your asparagus!

How to Cook Asparagus in the Oven (Roasting)

Roasted asparagus is tender, slightly browned and crisp on the ends, and addictingly snack-worthy. Preheat your oven to 400 degrees Fahrenheit. Dry your asparagus by rolling it around on a kitchen towel. Place the asparagus in large a bowl and drizzle with olive oil – I use about 1 tablespoon of oil per pound of asparagus. Add a couple of pinches of salt (I like kosher salt) and toss gently with your hands until all of the asparagus is coated. I tried it and it was amazing.

Spread the asparagus on a large rimmed sheet pan – a single layer is best!

How Long to Cook Asparagus in the Oven?

Bake, opening the oven to roll the asparagus around once or twice, until golden brown and tender, 15-20 minutes. Remove from oven and add additional salt to taste.

There you have it: Perfect roasted asparagus!

How to Cook Asparagus On the Grill

Grilled asparagus is smoky, tender, and delicious with a bit of caramelized char. Yum! To grill, dry the asparagus by rolling it around in a kitchen towel. Place the asparagus in a bowl and drizzle with olive oil – about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated.

Lay spears on a grill heated medium-high (about 450 degrees).

How Long to Cook It on the Grill?

Close the grill for a couple of minutes. Open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots.

Serve, adding another sprinkle of salt if desired. Grilled asparagus is soooo good!

A note about smoke points

If you’re concerned about your olive oil reaching its smoke point, a good alternative is avocado oil. But I never have a problem with olive oil. I just avoid roasting or grilling with extra-virgin olive oil, which does have a lower smoke point.

How to Blanch It

Blanched (quickly boiled) asparagus is crisp-tender and perfect for adding to salads or marinating for a delicious appetizer.

To blanch it, fill a large pot with water, and also fill a large bowl with cold water and a few ice cubes. Place the pot over high heat. Bring to a boil and add the asparagus.

How Long to Boil Asparagus?

Cook for 2-3 minutes, until the asparagus is just tender. Using tongs, immediately transfer the asparagus to the bowl of water. The cold water will help to stop the asparagus from cooking.

Remove from water and serve your blanched asparagus however you like! You can marinate it or give it a light saute in butter or olive oil – a sprinkle of kosher salt and you’re good to go.

How to Cook Asparagus in the Air Fryer

Air Fryer asparagus is light yet full of flavor, with crispy tops and snack-like-a-french-fry status.

First, you want to dry your rinsed and trimmed asparagus by rolling it around in a kitchen towel. Then put it in a bowl and drizzle it with a little olive oil – a teaspoon or two per pound of asparagus. Add a pinch of salt and some pepper if you like. I was just chatting with a friend and they love to add Parmesan at this point and coat it well.

Lay the asparagus in a single row in your air fryer basket or rack. Your air fryer should be preheated to 400°F (204°C).

How Long to Cook Asparagus in the Air Fryer?

You’ll want to cook your asparagus in the air fryer for about 10 minutes, give or take (for thinner asparagus, check it at 7-8 minutes; for fatter asparagus, you might want more like 12-13). Stir/toss your air fryer asparagus once during cooking to help it cook evenly.

There you have it! Roasted asparagus in the oven or air fryer, grilled asparagus, blanched asparagus. What’s YOUR fave?

Frequently Asked Questions

When is asparagus in season?

Asparagus is a spring vegetable.

How long does asparagus last in the fridge?

It depends on how fresh it was when you got it, but a general rule of thumb is about one week in the fridge.

How to store it?

To keep it fresher longer, some people trim the ends and place the asparagus ends-down in a cup of water then cover with a loose Ziploc or produce bag and fasten with a rubber band.

What does asparagus taste like?

Green asparagus reminds me in taste and texture of green beans, but with a sharper flavor. Sometimes, when a stalk is cooked perfectly and is at just-right thickness, the texture reminds me of an artichoke heart. Bliss! It tastes a tiny bit grassy and with a bit of earthiness and even sweetness.

Can I freeze asparagus?

Yes. You would want to blanch it first, then place into freezer bags. Press out as much air as possible, seal, and transfer to freezer. But keep in mind that the texture will be more mushy than if you prepared your asparagus from fresh.

How long to cook asparagus?

If you’re roasting in the oven at 400 degrees Fahrenheit, about 15-20 minutes. For grilling asparagus, cook for about 5 minutes at 450 degrees Fahrenheit. If you’re blanching, boil for 2-3 minutes. Air fryer, go for about 10 minutes at 400°F.

How much should I serve per person?

Well, that depends on how hungry everyone is! A good rule of thumb, for medium spears, is about six per person (1/4 pound) as a side.

Is asparagus good for you?

Asparagus is considered a nutrient-dense food, with folate; vitamins A, C, E, and K; fiber and iron (just under 2 mg of iron per 6-spear serving). (source)

Are there any other ways to cook it?

Yes! You can sauté asparagus – simply heat a bit of olive oil in a large frying pan over medium heat, then add the asparagus. Cook, stirring occasionally, until tender – 5 to 10 minutes (depending on the thickness of the stalks). You can also cook it in the microwave by placing clean and trimmed spears in a microwave-safe dish and covering with plastic wrap (poke with fork to vent). Cook on high for about 3 minutes until vibrantly green and tender (but not mushy!)

More Asparagus Goodness

• Half of this Asparagus, Basil & Cream Cheese tart can be topped with optional bacon for the carnivores in the family.
• Lemony Marinated Asparagus = fresh and springy.
• Asparagus and other springy fresh veggies make for a glorious One-Pot Pasta Primavera.
• Parmesan Roasted Asparagus is so delicious!

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Asparagus Recipe 4 Ways (Roasted, Grilled, Blanched, or Air Fryer)

Got asparagus? (Lucky!) Here are four ways to make the magic happen: Roast it in the oven, grill it, blanch it on the stovetop, or cook it to perfection in your air fryer. Whichever way you choose, it's easy and tasty as heck.

Keyword air fryer asparagus, asparagus, blanched asparagus, boiled asparagus, grilled asparagus, how to cook asparagus, parmesan roasted asparagus

Prep Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 54kcal

Author Kare

Ingredients

• 1 pound asparagus
• 1 tablespoon olive oil if roasting or grilling; reduce to 1-2 teaspoons if air frying
• Salt & pepper if you like

Instructions

Prep Your Asparagus

• Place in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt. Discard the woody ends of the asparagus by grasping the end of the spear with one hand and just above the middle with the other hand, then bend until it snaps in half. Discard the woody end.

Roasted

• Preheat oven to 400 degrees Fahrenheit. Dry asparagus by rolling around on a kitchen towel. Place asparagus in large a bowl and drizzle with olive oil – about 1 tablespoon per pound of asparagus. Add a couple of pinches of salt and toss until coated. Spread the asparagus on a large rimmed sheet pan – a single layer is best! Bake, rolling the asparagus once or twice, until golden brown and tender, 15-20 minutes (check after 10 minutes if your asparagus is very thin). Add additional salt to taste. Serve.

Grilled

• Preheat grill on medium-high, about 450 degrees. Place asparagus in a bowl and drizzle with olive oil – about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated. Lay spears on the grill. Close grill for a couple of minutes then open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots. Remove from grill and serve, adding more salt if desired.

Blanched

• Fill a large pot about halfway with water. Fill a large bowl with cold water and a few ice cubes, then set aside. Place the pot over high heat and bring to a boil. Add the asparagus. Cook for 2-3 minutes, until just tender. Using tongs, transfer asparagus to the bowl of ice water. Dunk a few times then remove from water and finish however you like – marinate; saute in butter or olive oil; add a pinch of salt … your choice!

Air Fryer

• Preheat your air fryer to 400°F (204°C).
• Put the rinsed, trimmed, and dried asparagus in a large bowl. Drizzle with a teaspoon or two of olive oil, just enough to lightly coat it. Add a pinch of salt and toss until well-distributed. (Add some freshly ground pepper if you like, too, or maybe some garlic powder or Parmesan and toss to coat it well.
• Lay the asparagus in a single row in your air fryer basket or rack and air fry for about 10 minutes, give or take (for thinner asparagus, check it at 7-8 minutes; for fatter asparagus, you might want more like 12-13). Stir/toss your air fryer asparagus once during cooking to help it cook evenly.
• Remove from air fryer and add a bit more salt if desired (I like my air fryer asparagus salty like a French fry!)

Nutrition

Serving: 4ounces | Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg

The post How to Prep & Cook Asparagus (4 Different Ways!) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Grilled Vegetable Sandwiches
• Tips for Success
• More Grilling Recipes
• More Vegetarian Sandwich Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Summer arrived remarkably early in the Pacific Northwest, and I’ve been giddily embracing it. Summer is my homeboy. I’ve been loving it so much, in fact, that I had a nightmare last night that suddenly it was mid-November and I looked around, confused – where had summer gone? I cried. Like, actually cried. Well, at least, in my dream I did. Probably into my pillow, too. Luckily, in my dream I remembered that it was still actually July, and I managed to return to summer. Sweet relief.

Good thing, because I’ve got veggies and herbs in the garden, on their way to becoming future summer dinners like this Grilled Vegetable Sandwich. I refuse to skip August, so take that, dream world!

Why You’ll Love These Sandwiches

These Grilled Vegetable Sandwiches take advantage of many of the foodstuffs that summer has to offer. Zucchini, yellow squash, sweet red bell peppers, and handfuls of fresh basil.

The pesto adds tons of flavor and the veggies, with their marinade, are tender and delicious.

Readers say …

“Excellent veggie sandwich! My husband and I loved this!”

– Lisa

Ingredients

• Zucchini & yellow squash – You can use all zucchini or all yellow squash, I just like the slightly different flavors and pretty colors.
• Red bell pepper
• Ciabatta sandwich rolls – Any favorite artisan sandwich roll will work, or one reader reported using focaccia which I think sounds absolutely amazing!
• Olive oil – For toasting the rolls & for the veggie marinade
• Pesto – For slathering on the rolls. Use your favorite store-bought brand or recipe, or try one of my favorite pesto recipes
• Garlic, balsamic, thyme, Dijon mustard, lemon zest, salt & pepper – for the veggie marinade. YUM.

Adaptations/Variations

• Keep it vegan by using vegan pesto. I’m pretty partial to this homemade vegan pesto recipe!
• One Dish Two Ways for vegetarians and meat-eaters living together: Sandwiches are great for customizing to individual tastes and diets because of their handy-dandy individual serving size. My carnivorous guy tried these with a grilled chicken sausage sliced lengthwise and tucked inside but actually decided he preferred it without because it was so flavorful already. Perhaps some grilled sliced chicken breast would work nicely.
• Make it cheesy by adding a melty slice of provolone, coins of fresh mozzarella, or a smear of herbed goat cheese. Grilled halloumi is amazing on these sandwiches, too!

How to Make Grilled Vegetable Sandwiches

To make them, you first give the veggies a quick soak in a balsamic-thyme marinade. While they marinate, if you’re using homemade pesto, go ahead and whip that up.

Grill the veggies either on your barbecue or indoors on your grill pan, then slather the insides of crusty toasted rolls with the fresh pesto.

Layer the veggies inside, and you’re good to go.

Tips for Success

• Toast your rolls. The crisp, golden insides hold up well to the pesto, and the added crunch and flavor is perfect!
• Don’t flip your veggies too soon. Let them sit for awhile on the grill so that they form those glorious grill marks (this is where the flavor lies, too!)

More Grilling Recipes

• Grilled Halloumi Cheese – it’s SO good!
• Grilled Sweet Potatoes
• Grilled Baby Potatoes
• Grilled Quesadillas
• Grilled Tofu Tacos
• Grilled Cauliflower Sandwiches.

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

Print

Grilled Vegetable Sandwich

Summer in a sandwich! Zucchini, summer squash, and red bell peppers doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls.

Keyword grilled vegetable sandwiches

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 sandwiches

Calories 481kcal

Author Kare

Ingredients

• 2-3 small to medium zucchini 1 pound
• 2-3 small to medium summer squash or yellow squash 1 pound
• 1 large red bell pepper
• 4 ciabatta sandwich rolls or your favorite artisan sandwich roll
• 2 tablespoons olive oil
• 1/2 cup pesto

Marinade:

• 1/4 cup olive oil
• 2 medium cloves garlic minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme leaves chopped
• 1 teaspoon Dijon mustard
• Zest from one lemon
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
• Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
• Prepare your grill – medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
• Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
• Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

Notes

Vegetarian options:

• If you prefer Parmesan in your pesto, add 2 tablespoons to 1/4 cup shredded, to taste.
• Add a slice of provolone to your sandwich or smear the roll with a little herbed goat cheese.

Meat options:

• Add a layer of grilled chicken or a few slices of your favorite sausage.

6/10/2024 recipe update: Removed pesto recipe and instead called for your favorite pesto for simplification. If you’re still looking for the pesto recipe, here it is:

Basil Walnut Pesto

1/3 cup walnuts (toasted)

3 cups fresh basil (loosely packed)

2 medium cloves garlic (minced)

2 tablespoons fresh thyme leaves

1 tablespoon fresh lemon juice

1/2 teaspoon salt

2 tablespoons nutritional yeast flakes or Parm

1/3 cup olive oil

First, toast the walnuts (an optional but worthwhile step – toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.

Nutrition

Serving: 1sandwich | Calories: 481kcal | Carbohydrates: 39g | Protein: 9g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 882mg | Potassium: 599mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1997IU | Vitamin C: 74mg | Calcium: 93mg | Iron: 1mg

The post Grilled Vegetable Sandwich appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Recipe Development Notes
• Grilled Sweet Potato Ingredients
• How to Grill Sweet Potatoes
• More Sweet Potato Recipes

The Story Behind the Recipe

Last summer, I was determined to find an easy way to make sweet potatoes on the grill. Sweet potatoes are just so hearty, and it just seems like they belong on the grill.

So I sliced sweet potatoes, dredged them in a smoky spice rub, grilled them, then squeezed some lime juice over the top. Summer. MADE.

Recipe Development Notes

After poking around various sites and being turned off by many recipes that required pre-cooking your sweet potatoes before plopping them on the grill (me: lazy), I found this method on Simply Recipes. You cut the sweet potatoes vertically, and slice them thin enough so that they cook through nicely on the grill, no pre-cooking needed. Done!

I opted to add this sweet and smoky spice rub to the sweet potatoes before grilling them. This gives these grilled sweet potatoes loads of flavor and, as far as I’m concerned, makes them extra special.

Grilled Sweet Potato Ingredients

• Spice rub – brown sugar, chili powder, smoked paprika, and kosher salt
• Sweet potatoes – Your favorite kind is fine. Yams work too.
• Olive oil – for helping the spice mix to adhere to the sweet potatoes and for keeping the sweet potato slabs from sticking to the grill.
• Lime juice – from two fresh limes. They add so much brightness and flavor!
• Cilantro – optional, but nice added flavor + color.

How to Grill Sweet Potatoes

You’ll want to cut your sweet potatoes into thin slices, about 1/4-inch thick. This allows them to cook through completely without burning on the outside, but they’re still thick enough to hold up on the grill.

Brush the potatoes with olive oil and rub both sides with the brown sugar spice rub mix.

Next, preheat your grill to medium high and, when hot, add the sweet potatoes.

Place your sweet potatoes on the grill and cook until grill lines form, about 5-6 minutes. Flip and cook until tender, about 5-6 more minutes.

Remove your grilled sweet potatoes and lay them on a platter. Squeeze lime juice over the top, sprinkle with cilantro, and serve!

More Sweet Potato Recipes

I love sweet potatoes! Here are some more of my sweet potato recipes.

• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

We made these all the time last summer, and this year, it’s shaping up to be more of the same.

I like to finish off my grilled sweet potato deliciousness off with a good squeeze of lime and a few flecks of cilantro.

Summer life is good.

Print

Grilled Sweet Potatoes

Sweet potatoes on the grill? Heck yes! Thin-sliced sweet potato slabs grill up tender and perfect on the BBQ. Rub ’em with spices and top with cilantro and lime for the side of the summer.

Keyword grilled sweet potatoes, sweet potatoes on the grill

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 171kcal

Author Kare

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 2 pounds sweet potatoes scrubbed well and sliced lengthwise 1/4-inch thick
• 2 tablespoons olive oil
• 2 limes juiced
• 1/4 cup cilantro leaves

Instructions

• Preheat your grill to medium-high (direct heat).
• In a small bowl, mix together the brown sugar, chili powder, smoked paprika, and kosher salt.
• Brush the sliced sweet potatoes with olive oil and rub both sides with the brown sugar spice mix.
• Lay potatoes on the grill and cook until grill lines form, 5-6 minutes. Flip and cook on the other side until cooked through and tender, about 5-6 more minutes. Remove from the grill and lay on a platter. Squeeze lime juice over the top and sprinkle with cilantro. Serve immediately.

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 83mg | Potassium: 510mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21450IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg

The post Grilled Sweet Potatoes appeared first on Kitchen Treaty.

Like:

• Sliced sweet potatoes
• Cauliflower steaks
• Sliced zucchini
• Shish kebabs
• Basically any roasted veggies – just toss and bake
• Chicken (my guy’s fave)
• Steak
• Burgers
• And even tofu!

This versatile dry rub recipe starts with a good dose of brown sugar. Then it’s loaded up with smoky spices like smoked paprika, chili powder mix, and dried chipotle chile. Then we throw a few more herbs and spice in there for mega flavor goodness. Mega Flavor Goodness – totally an awesome new blog name. But I digress.

Thyme and rosemary. Mustard powder. Even a smidge of ground allspice. Do it!

Just rub it on and grill away. Or sprinkle it over the top of something you’ve already grilled. Or make a marinade with it. This Sweet & Smoky BBQ Dry Rub Mix is your oyster! (Hmm. It would probably be good on oysters, too, if oysters are your thing.)

Print

Sweet & Smoky BBQ Dry Rub Mix

Use this intensely flavored dry spice rub on everything. Your grilled veggies, meat, and even tofu will never be the same!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 238kcal

Author Kare

Ingredients

• 1/4 cup dark brown sugar
• 2 tablespoons kosher salt or other coarse salt or sea salt
• 1 tablespoon + 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 2 teaspoon chopped fresh rosemary or 1 teaspoon dried and crumbled with your hands
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground chipotle chili
• 1/4 teaspoon ground allspice

Instructions

• Add all ingredients to a small bowl and stir until combined. Store in an airtight container until ready to use. Keeps well for at least a couple of months (I haven’t tried any longer!)

To use:

• On veggies: Brush with a little oil first, and then sprinkle on the rub. Using your hands, rub into nooks and crannies. Proceed with grilling.
• On tofu: Press a block of firm tofu for about 1/2 hour to drain excess water. Slice and rub all sides with spice mix. Proceed with grilling or refrigerate for 1-2 hours to allow the flavors to deepen before grilling.
• On chicken, pork, or steak: Sprinkle both sides of prepared meat with 1-2 tablespoons of the mix – or more or less to taste – and use your hands to rub it into nooks, crannies, and sides of meat. (Wash your hands well afterwards!) Proceed with grilling.
• Or sprinkle it on already-grilled veggies, even potatoes or corn-on-the-cob!

Nutrition

Calories: 238kcal | Carbohydrates: 58g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 14054mg | Potassium: 187mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1483IU | Calcium: 77mg | Iron: 3mg

The post Sweet & Smoky BBQ Dry Rub Mix appeared first on Kitchen Treaty.