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NORTHWOODS COOKS: Fun ways to grill vegetables

Grill beef barbecue with vegetables
Kabobs can be made with a variety of meats and vegetables. Add pineapple for a tropical twist.
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With summer in full swing, grilling is a way to keep the kitchen cool while enjoying the outdoors. These recipes are a fun way to add a variety of vegetables to the lunch or dinner menu.

Easy Grilled Pizza


Homemade or store bought pizza dough

2 tablespoons extra virgin olive oil


All-purpose flour or cornmeal to dust the cookie sheet or pizza peel

Pizza toppings:

Tomato sauce


Cheese (mozzarella is the best)

Onions, thinly sliced





Make sure the grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to 425 degrees (medium-high heat).

Divide pizza dough into about 5-8 portions. Stretch or roll dough into desired size and thinness and place on a piece of parchment paper.

Brush tops of the prepared dough with oil, then lift the parchment the crust is on and carefully flip the crusts onto the grill, oil side down. Peel the parchment paper off.

Cover and cook for 2-3 minutes and check for doneness with tongs to see if the bottom side has grill marks and is golden brown. Flip the pizzas onto a plate and add sauce and toppings to the cooked side.

Lower the grill heat slightly and slide pizzas back onto the grill to cook the bottom side for another 3-5 minutes, until cheese is melted and bottom crust is golden.

Grilled Veggie Kabobs

1 fresh pineapple, cut into chunks


2 medium zucchini, cut into 1-inch slices

2 medium yellow squash, cut into 1-inch slices

1/2 lb. whole fresh mushrooms

1 medium red onion, cut into chunks

12 cherry tomatoes

1 medium red bell pepper, cut into chunks

8 bamboo skewers, soaked in water for 20 minutes

1/3 cup olive oil

1-1/2 tsp. dried basil

3/4 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. ground black pepper

Preheat a grill for medium heat and lightly oil the grate. Alternately thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes and bell pepper chunks onto skewers.

Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables.

Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.

Grilled Corn on the Cob


4 ears corn

Preheat the grill to medium-high. Brush husked corn with 1 teaspoon extra-virgin olive oil. Grill the corn, turning occasionally, until some kernels char a little and others are light brown, 6 to 10 minutes.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.

Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
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