Cooking School

C R A F T M E E T S C O L D

B O L D & B A L A N C E D S W E E T & C R E A M Y

I N S T O R E S N O W

GRILLED CORN AND HEIRLOOM TOMATO SALAD

3 ears of corn on the cob 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 2 cups small heirloom tomatoes, chopped 1/2 medium red onion, diced 1/4 cup basil leaves, roughly chopped Reynolds Wrap® Non-Stick Foil For the dressing: 1/4 cup olive oil 2 tablespoons vinegar 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper

DIRECTIONS 1 PREHEAT grill to medium heat. Place a 12x12-inch piece of Reynolds Wrap®

Non-Stick Foil on the grill. 2 BRUSH corn with olive oil. Sprinkle with salt, pepper, garlic powder and Italian seasoning.

Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels o of the cob. 3 TOSS corn, tomatoes, onions and basil. 4 WHISK together all dressing ingredients.

Add to salad and toss. Serve immediately.

SCHOOL Grilling Vegetables 1 0 1

Learn how to prep and cook veggies for your next cookout.

bottoms.

and cook over

3 to 5 minutes. (If grilling thick

the grill.)

Baby Bok Choy

PREP: Halve through the core. Soak in water 5 to 10 minutes or spritz with water. GRILL: Cook over medium-high indirect heat until marked and tender, 3 to 5 minutes.

Bell Peppers or Poblanos

PREP: Halve and remove the seeds and membranes. GRILL: Cook over medium direct heat until marked and softened, 2 to 3 minutes per side.

Broccoli or Cauliflower

PREP: Cut into florets; soak in salted water 5 to 10 minutes. GRILL: Put in a grilling basket and cook over medium-high indirect heat, turning,

Corn Tips and Tricks

● Toss your vegetables with olive oil or melted butter and season with salt and pepper before grilling. ● Some vegetables are best cooked over indirect heat— not right over the flames. If a recipe calls for indirect grilling, bank the coals to one side or turn off half the burners. ● Use a grilling basket for small vegetables. If you don’t have one, place a wire cooling rack on the grill grates.

Eggplant

PREP: Slice into ¾-inch-thick rounds. GRILL: Cook over medium-high indirect heat until marked and softened, 3 to 4 minutes per side.

Broccolini

PREP: Trim the woody bottoms. GRILL: Arrange the broccolini perpendicular to the grill grates and cook over medium-high indirect heat, turning, until marked and tender, about 5 minutes.

Fennel

PREP: Cut off the fronds; slice the bulb into quarters or small wedges. GRILL: Cook over medium-high indirect heat, turning, until marked and tender, 12 to 15 minutes.