Recipe Wednesday: Summer grilling

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Shannon Smith is cooking up some great summer recipes at the Green Valley Grill.

To find out what else they offer, check out their site at:

Grilled Summer Vegetables


1 pound fresh eggplant sliced ½” thick on the bias
1 pound fresh yellow squash sliced ½” thick on the bias
1 pound fresh zucchini sliced ½” thick on the bias
1 pound red bell pepper cut into 2” squares
1 pound red onions cut into 2” squares
4 ounces chopped fresh garlic
1 ounce chopped fresh basil
1 ounce chopped fresh oregano
½ ounce fresh rosemary
1 cup extra virgin olive oil
salt and pepper to taste


  • In a large bowl combine herbs and oil; mix well.
  • Add vegetables and toss well.
  • Place vegetables on grill, season with salt & pepper and cook till tender.
  • Makes – 5 pounds

Charcoal Grilled Prime Rib


1 whole prime rib
4 tablespoons garlic powder
2 tablespoons ground rosemary
4 tablespoons kosher salt
2 tablespoons fresh cracked black pepper
2 cups whole grain mustard


  • Combine dry ingredients and season prime rib well.
  • Arrange coals on grill to the sides right and left (rather than in the center).
  • Place prime rib in center of grill.
  • Set the lid vents to slow cook.
  • Cook 30 minutes and flip.
  • Cook 30 minutes, flip and coat side with mustard.
  • Cook 30 minutes, flip and coat side with mustard.
  • Cook 30 minutes.
  • Internal temperature should read 125 degrees for mid-rare.

Grilled Peach & Romaine Salad


2 fresh peaches – pitted and cut in half
1 head of romaine
salt & pepper to taste
extra virgin olive oil
2 ounces crumbled goat cheese
3 ounces Warm Bacon Vinaigrette


  • Cut peaches in half and remove pits. Brush cut side of peach with oil and grill for 2 minutes.
  • Trim outside leaves of romaine and then cut head in half lengthwise.
  • Brush cut side of lettuce with oil, season with salt & pepper and grill for 90 seconds or until lightly charred but not wilted.
  • Place grilled romaine on platter. Slice grilled peaches and arrange over lettuce.
  • Drizzle warm bacon vinaigrette over all.
  • Crumble goat cheese over all.
  • Serves 2-4

Warm Bacon Vinaigrette


10 ounces diced bacon
3/4 cup canola oil
3/4 cup Extra Virgin Olive Oil
1/4 cup sherry vinegar
1/4 cup red wine vinegar
1/2 tablespoon Dijon mustard
Salt to taste
Pepper to taste
2 tablespoons chopped fresh oregano
4 teaspoons chopped garlic
2.5 ounces light brown sugar


  • Cook bacon and render all fat. Set aside.
  • Combine oils, vinegars, mustard, salt and pepper in a processor and blend well.
  • Sauté chopped garlic till golden. Add oregano and sautéed garlic to oil mixture and puree till combined.
  • In a sauce pot heat till warm, bacon, oil mixture and light brown sugar.
  • Makes – 2 cups

Grilled Whole Fish


1-1.5 pound whole fish
kosher salt
1/4 cup extra virgin olive oil
2 tablespoons Moroccan Spice Blend


  • Make sure your grill is clean and well oiled.
  • Start with a whole fish that has been scaled, gutted, gills removed and washed well.
  • Score fish on each side, perpendicular to the backbone.
  • Snip off any sharp fins.
  • Combine oil and Moroccan Spice blend.
  • Coat fish well with oil/spice mixture and season with salt.
  • Place one side down on the grill and allow to cook for 5-6 minutes (depending on thickness).
  • Gently flip fish and cook for an additional 5-6 minutes.

Moroccan Spice Blend


4 1/2 teaspoons turmeric
6 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons onion powder
1 1/2 teaspoons ground cinnamon


  • Combine well and store in an air tight container.
  • Makes: 14 tablespoons

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 1989-2012
This recipe is property of
Quaintance-Weaver, Inc.
Unauthorized commercial use is forbidden.


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