A couple of weeks ago, my husband and I noticed that our grill was very sick. It still lit up right away and cooked the food evenly, but the bottom of the grill was burning away, turning into a pile of ash and charred metal bits. I didn't even want to know what that was doing to our food. We decided to put the poor thing out of its misery and went to our local hardware store and bought a new one.
The next morning, my husband immediately went out to the garage to assemble the new grill. There was some cussing, some sweating, and even a couple of trips back to the store to see the floor model and talk to the employees. Seven hours later, the grill was finished in all its shining glory, and my husband declared that after all that work, we would never eat inside again, at least not until summer is over.
Since then, we've had salmon, burgers, chicken, shrimp, and steak, but not all at the same time, of course. The thing I like about grilling is that the finished dish is packed with flavor, but I haven't added a lot of extra butter or oil. It's a very easy way to prepare foods in a healthy manner (if you skip the part where we occasionally eat hot dogs).
To make an even healthier meal, I decided to try a salad recipe that I'd seen in Eating Well magazine. The recipe grabbed my attention because all the components of the dish are cooked on the grill. After grumbling that vegetables had no place on a grill and would ruin his manly, meaty barbecue, my husband finally agreed to give the recipe a try.
First up, he charred a head of romaine lettuce that I'd cut into quarters and two bunches of green onions. Next came the chicken breast, tomatoes, and corn on the cob. Once the tomatoes were roasted, I pureed them with some red wine vinegar, olive oil, garlic, and paprika to make the salad dressing. Everything else got cut up and tossed together, then I sprinkled feta cheese and toasted pine nuts on top of the finished salad.
In the end, my husband agreed that the salad was pretty darn tasty. He even agreed to cook more vegetables on the grill sometime in the future. I may just hold him to that.