Skewer Free Grilled Broccoli Thats Right Grilled Food

SKEWER-FREE GRILLED BROCCOLI (THAT'S RIGHT... GRILLED!)

Steps:

• 1 - Remove broccoli florets from the stalks. Rinse them in colander and drain thoroughly. 2 - Once drained, put broccoli in large container/bowl and add olive oil (2-3 tbsp to taste). Seal the lid (it must be a tight seal) and shake to coat the broccoli with the oil. Don't shake too much, or you'll make your broccoli floppy. 3 - Remove lid and add worcestershire sauce, Tabasco, salt, black pepper, red pepper flakes, and garlic powder. Re-seal lid and shake again to mix all the ingredients onto the broccoli. Again, take care not to shake too much, just enough to distribute the ingredients. 4 - Set your grill temperature to high. Prepare a sheet of aluminum foil large enough for all the broccoli to fit on in a single layer. Lay the foil on the grill and quickly spread the broccoli out evenly upon it. Make sure to crimp up the side edges of the foil for easy retrieval after cooking. 5 - Close the grill's lid and allow the broccoli to cook at high heat for 8-10 minutes. (8 minutes for crisper broccoli, 10 minutes for more "well-done" softer broccoli. I do not advise cooking for longer than 10 minutes because the broccoli may become mushy and unwieldy.) 6 - When finished cooking, remove the broccoli from the grill by grabbing the foil at the crimped-up sides. The foil shouldn't retain much heat at these edges, but be careful not to burn yourself. Funnel the broccoli into your serving bowl. Some pieces may stick to the foil, but should be easily removed. It's now ready to serve.

GRILLED BOCCONCINI SKEWERS

Steps:

• Combine olive oil, parsley, capers, Dijon, mustard, lemon juice and anchovies.
• Slice baguette into 20 thin slices and 8 bocconcini cheese balls into 16 halves. Threads 5 slices of bread and 4 pieces of cheese on each skewer, alternating each, beginning and ending with bread.
• Grill skewer, turning often, until bread is toasted and cheese begins to melt, 4-5 minutes. Remove from grill; drizzle with anchovy sauce.

GRILLED MARINATED VEGETABLE KABOBS

Steps:

• Wash and cut peppers, onions and broccoli spears. With a damp cloth, gently wipe debris from mushrooms.
• Carefully spear vegetables onto bamboo skewers. I like to arrange the veggies in the order of pepper, onion, broccoli & mushroom. Note: If desired, you may soak the bamboo skewers in water before using, but I feel it is not necessary due to their being soaked well with the marinade.
• Place skewers in a large, rectangular resealable container. Pour dressing liberally over veggies. Marinate for 6-12 hours or overnight, making sure to carefully flip the container upside-down and shake occasionally to redistribute the dressing.
• Grill for 10-15 minutes over medium-high heat or until vegetables reach the desired crisp, done-ness.
• To serve, slide vegetables off the skewer onto each person's plate.