I’ve been trying my hand at grilling since technically this is only my second time using a real one beyond the college days of the mini grill that only received use when my parents were in town and my Dad was in the mood for a steak. My indoor George Forman grill received all the attention with veggies and chicken breasts back in the day. 🙂 Now that I’ve been gifted a grill that requires actual charcoal, I decided I had to give it a real run. I went all out Sunday, grilling corn, zucchini, squash, eggplant, chicken legs and steak for the week for easy lunches and dinner. I must say, it has certainly made this week an easy food week and I certainly would recommend the small effort of a bag of applewood smoked charcoal, lighter fluid and a few matches to get all of your main cooking for the week done in an hour and some change.
I kept the cooking simple by doing the following:
- Shuck and rinse corn.
- Cut the squash, zucchini and eggplant in long strips horizontally (1-inch thick) and quarter and remove seeds from a medium bell pepper.
- On a baking sheet lined with parchment paper, coat the vegetables and shucked corn in olive oil, salt, pepper, cayenne, garlic and onion powder. (1 1/2 tbsp of each)
- Use the same ingredients on chicken and dry only on the steak (no oil).
- Place meat on grill where the flame is highest and vegetables around the meat. The vegetables may need to be cooked in two batches. Let cook for 7-10 minutes per side or until the desired color is reached.
- Wrap chicken, steak, sliced veggies and corn in individual foil boats and place corn and chicken back on grill for steaming.
- The sliced veggies and steak can be brought inside if they are desired doneness. If not place on grill to steam for 5-7 minutes.
- The chicken and corn will need to be on the grill for another 10-15 minutes depending on your grill.