4 cobs of corn
1 bunch asparagus
1 red pepper
1 yellow pepper
1 orange pepper
4 Portabello mushrooms
1 12.5 oz bottle Sisters’ Pantry Spicy Peanut Sauce
1 bottle Lucky’s Market Tequila Lime Marinade
Grilled corn on the cob: Here are two ways to cook corn on the cob. Turn heat to medium high.
- Keep the corn in the husk. Place corn on the grill and close cover. Roll corn every 5 minutes for roughly 15-20 minutes until kernels are tender (usually a brighter shade of yellow than when they are uncooked). Remove from grill, peel husk, and eat.
- Peel the husk off the corn before cooking it. Place corn in tinfoil. Leave corn plain or smother corn in butter and salt and wrap in tinfoil. Cook on grill for 15 minutes, turning every 3-4 minutes.
Grilled Asparagus: Break off bottom inch of each asparagus stalk. Place asparagus in bread pan. Roll spears in 1 tablespoon of olive oil. Sprinkle with salt and pepper. Heat grill to medium high. Place asparagus crosswise directly on grill grate. Grill approximately 2-3 minutes a side on medium heat. Until lightly brown and tender.
Grilled Red, yellow, and orange peppers: Cut peppers in half from top to bottom. Cut each half lengthwise into 3 slices roughly 1-inch wide. Place slices in a bowl. Drizzle with olive oil. Place on medium high grill. Cook approximately 3 minutes a side.
Grilled Portobello Mushrooms
Although you could put olive oil and salt on mushrooms, we think a peanut sauce such as Sisters’ Pantry Spicy Peanut Sauce works well on Portobello mushrooms. Drizzle marinade over mushrooms. Heat grill to medium high. Place mushrooms tops on grill with steps facing up. Cook approximately 3 minutes a side.
Slice 2 or 3 zucchinis lengthwise from tip to tip. Slice them into about 4 or 5 pieces a few millimeters wide. Drizzle with olive oil or a marinade. We found Lucky’s Market tequila lime marinade to be super yummy on grilled zucchini. Place on medium high heat. Grill approximately 3 minutes a side.