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August 2015 Grilling Newsletter

School may have started for most, but it still feels like the dog days of summer outside. Who wants to heat up and cook in a hot kitchen? Take your favorite recipes outside to the grill! There are so many things you can cook over an open flame and we’ve shared a couple of our unique recipes in August’s newsletter.

Since this is a great time to experiment and get ready for tailgate season we’ve put all of our spices on sale! Try a new flavor and stock up on old favorites before September 12th. We have some additional great grilling recipes to get the ideas flowing.

Grilled Artichokes with lemon butter

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Grilled Ratatouille

Grilled Ratatouille

This rich veggie side dish is better grilled with a little sweet roasted flavor of the flames.

  • 3 small Japanese eggplant, sliced in 1" thick slices
  • 6 small yellow squash and zucchini, sliced in half lengthwise
  • 1 small onion, sliced in 1/2 " thick slices
  • 1 bell pepper
  • 3 cloves garlic (diced)
  • 1/2 cup black olives, sliced in half
  • 1/2 cup olive oil
  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp dry oregano
  • 1 Tbsp dry parsley

  1. Wrap garlic in foil with 1 tsp of olive oil.
  2. Place eggplant, squash, zucchini, onion and bell pepper in a bowl.
  3. Drizzle with 1/2 cup of olive oil.
  4. Sprinkle with Super Chunk, oregano and parsley and toss gently.
  5. Place all veggies directly on a medium grill, including the pouch of garlic in foil.
  6. Cook, flip as needed to prevent burning.
  7. When the veggies are done the garlic should be as well.
  8. Remove everything from grill and dice veggies into bite-sized pieces.
  9. Place all grilled diced items in a serving bowl with garlic and olives.
  10. Stir to combine, add salt and pepper as needed for seasoning.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 8 servings
Serving Size: 1/2 cup

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