Grill great sides from your garden

GOLDEN VALLEY, Minn.-Burgers, steaks, brats and hot dogs have monopolized the grill for the past couple of weeks. Now it's time for other delicious foods like grilled vegetables, fruits and even sandwiches to take center stage.

Kirsten Shabaz, Fresh Food Educator with Valley Natural Foods, joined KARE 11 News @4 with some unique grilling ideas.


Serves: 4-6


4 bell peppers

12 eggs, beaten

1 C. cooked chorizo sausage

½ C. minced red onion

1 jalapeno, minced

½ C. chopped tomatoes

1 C. shredded cheddar cheese

1 avocado, sliced

Hot sauce or salsa


1. Cut each pepper in half through the center and carefully remove stems, seeds and membranes, set aside.

2. Place equal amounts of beaten eggs, chorizo sausage, red onion, jalapeno, tomatoes and shredded cheese into each pepper bowl.

3. Place pepper on a grill preheated to 350 degrees, close lid and grill for 25-30 minutes or until eggs are set. Top with slices of avocado and salsa right before serving.



¼ C. butter

1 large red onion, sliced

Olive Oil

10 slices cranberry walnut bread

1 C. tart cherry preserves

8 oz. Gouda cheese, sliced

1 lb. deli sliced turkey

10 slices cooked bacon

3 C. fresh spinach


1. In a large skillet melt butter, add the red onion slices and cook for about 12-15 minutes over medium high heat until onions are golden and caramelized.

2. Meanwhile, using a pastry brush, spread olive oil over one side of a slice of cranberry walnut bread and place oil side down on a 12x12 piece of heavy duty aluminum foil.

3. Spread some cherry preserves on the face of the bread then layer with the Gouda cheese, caramelized onions, turkey, bacon, spinach and another slice or two of Gouda.

4. Place another slice of bread on top of the Gouda, brush the top of the bread with oil and wrap the sandwich completely in foil.

5. Repeat with remaining sandwich ingredients.

6. Heat your grill to 450 degrees, place sandwiches on the grill and close the lid for about 4-5 minutes, carefully flip the sandwiches and close the lid for another 4-5 minutes.

7. Remove sandwiches from foil before eating.


Serves: 4-6


1/3 C. honey

1/3 C. stone ground mustard

2 cloves garlic, minced

2 Tbsp. apple cider vinegar

1 lb. green top carrots, cleaned & ends trimmed

2 Tbsp. olive oil

Salt & pepper

4 oz. honey goat cheese


1. In a small bowl whisk together the honey, mustard, garlic and apple cider vinegar, set aside.

2. Preheat grill to 350 degrees.

3. Rub the carrots with the olive oil and sprinkle with salt and pepper.

4. Place carrots into a grill basket or right on the grill. Grill for 8- 10 minutes, turn carrots and grill on the other side for 8-10 minutes.

5. When carrots reach desired tenderness remove from grill, lay on a serving platter and drizzle with the honey mustard mixture and sprinkle with the honey goat cheese.

6. NOTE: Mince ¼ cup of the greens from the carrot tops and sprinkle on the finished dish instead of fresh parsley.


Servings: 6-8


6 semi-ripe, unpeeled bananas

¼ c. melted butter

1/3 C. coconut palm sugar

2 C. diced fresh pineapple

1 C. shredded coconut

1 C. chopped pecans

1 package vanilla wafers, coarsely crushed

Ice Cream



1. Cut each banana in half lengthwise down the inside curve being careful not to cut through to the other side of the banana.

2. Open slit to form pocket. Using a pastry brush, spread melted butter over the banana and add sprinkle with the coconut palm sugar.

3. Fill each banana pocket with pineapple, shredded coconut and pecans.

4. Wrap in heavy duty foil and place banana pockets on a grill preheated to 350 degrees for 8-10 minutes until bananas are soft and heated through.

5. Open foil packets and sprinkle each banana with crushed wafers and top with ice cream and cherries.


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