How do I keep my vegetables from sticking to the grill?

Keep your veggies from sticking by either lightly tossing them with oil or brush oil directly onto the grates by dipping a paper towel in oil and using tongs.

How can I keep small vegetables from falling through grill grates?

Put smaller veggies on skewers or use one of those snazzy grill pans.

How do I sear the vegetables without overcooking?

Use high direct heat to sear your veggies and then lower to indirect heat if needed to continue to cook them without burning. Do this by turning one burner on high and leave the other burner(s) off or on low.

How can I speed up the cooking process?

Cut your veggies small enough so they will cook quickly, but not so small they will fall through the grates. You can also grill your veggies in foil packets. This is especially awesome for vegetables that take a little longer to cook like potatoes and carrots.

How do I store leftovers?

If you have leftovers, store them in an airtight container in the fridge for 2 to 3 days. You can also store them on a serving plate covered with tin foil.

Low Carb Grilled Stuffed Summer Squash

Description

Low-Carb Grilled Summer Squash Boats are an awesome gluten-free vegetarian grilling recipe! It will help you use up some of those yellow summer squash that are bursting out of the garden right now.

Ingredients

Units Scale

4 teaspoons extra-virgin olive oil, divided
1 green bell pepper, diced
1/2 cup chopped onion
1/2 teaspoon salt, divided, plus more to taste
1/4 teaspoon freshly ground pepper
1 cup quartered cherry tomatoes
1/4 cup chopped basil or cilantro
4 medium yellow summer squash
4 ounces shredded Cabot Alpine Cheddar or sharp cheddar

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Instructions

Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.
While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.
While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.
The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.

Notes

Make-ahead:

Make the filling ahead of time and store in an airtight container in the fridge for up to 2 days. Once ready to serve, prep the squash and add the filling. Top with cheese and broil to melt!

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 2 or 4 boats
Calories: 200
Sugar: 5 g
Sodium: 467 mg
Fat: 14 g
Saturated Fat: 7 g
Carbohydrates: 12 g
Fiber: 4 g
Protein: 10 g