One of the most popular summer activities is outdoor grilling with the family. Albertsons Expert, Dan Hittle, stopped by the studio to share some delicious recipes that will make your next grilled meal a memorable one.
Begin by preparing your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the corn (in their husks) and red bell pepper directly on the grill grates. Cover the grill.
Turn corn occasionally, so that every part of the husk is blackened. Turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes.
For the last 5 minutes or so, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.
Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.
Slice the slightly browned zucchini again lengthwise and chop into small pieces.
Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and diced avocado into a large bowl. Add the cumin, olive oil, lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.
Serve at room temperature, or cold.
If you like spice, try adding diced Serrano chili!
Grilled Peaches with Vanilla Ice Cream
Bring the grill to medium heat.
Using 2 tablespoons balsamic vinegar, brush both sides of peaches.
Place peaches on grill; grill, turning and brushing with vinegar occasionally, until caramelized and softened (about 5 minutes).
Remove from grill and place each half, face up, on a dessert plate.
Top with ice cream (mascarpone cheese, or frozen yogurt are also great) and drizzle with remaining balsamic vinegar.
Garnish with mint, if desired.