WHAT YOU NEED
1 14× 6×¾-inch hickory or oak grilling plank
2 medium green and/or firm ripe tomatoes
( 5 to 6 ounces each), cut into ½-inch slices
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small red onion, cut into ½-inch slices
¼ cup mayonnaise
1 tablespoon pickle relish
1 tablespoon ketchup
2 teaspoons capers
2 teaspoons Creole mustard or spicy
2 teaspoons snipped fresh parsley
½ teaspoon bottled hot pepper sauce
4 hoagie buns, split and toasted
1 cup fresh baby arugula or spinach
4 radishes, thinly sliced
1. For at least 1 hour before grilling, soak plank
in enough water to cover. Place a weight on
plank so it stays submerged during soaking.
2. For a charcoal or gas grill, place plank on
a grill rack directly over medium heat. Grill,
uncovered, for 3 to 5 minutes or until plank
starts to crackle and smoke. Meanwhile,
sprinkle tomatoes with salt and black pepper.
Turn plank over; place tomato slices on plank.
Cover and grill for 10 to 15 minutes or until
tomatoes are softened and start to brown,
turning once halfway through grilling. Add
onion slices to grill for the last 5 to 8 minutes
of grilling time or until onion is tender, turning
once. Remove tomatoes and onion from grill.
Separate onion into rings.
3. For remoulade, in a small bowl combine
mayonnaise, relish, ketchup, capers, mustard,
parsley, and hot pepper sauce. Spread
remoulade on cut sides of buns. Fill with
arugula, radishes, tomatoes, and onion. Makes
PER SERVING: 425 cal., 14 g fat (2 g sat. fat), 5 mg
chol., 951 mg sodium, 66 g carb., 3 g fiber, 12 g pro.
WHAT YOU NEED
¾ cup seeded and peeled cucumber, coarsely shredded
½ cup plain Greek yogurt
2 teaspoons lemon juice
1 teaspoon snipped fresh dill
1 clove garlic, minced
¼ teaspoon salt
¼ cup crumbled feta cheese (1 ounce)
1 small zucchini, cut into ¾-inch pieces
1 small yellow summer squash, cut into ¾-inch pieces
1 cup small fresh mushrooms
1 small red onion, cut into thin wedges
1 tablespoon olive oil
½ teaspoon dried oregano, crushed
¼ teaspoon crushed red pepper
4 Greek pita flatbreads
1 medium roma tomato, sliced
Snipped fresh dill and/or crumbled feta cheese (optional)
1. For tzatziki, in a small bowl combine cucumber, yogurt, lemon
juice, 1 teaspoon dill, garlic, and salt. Fold in ¼ cup cheese, if desired.
Cover and chill for up to 2 hours.
2. On four 10- to 12-inch skewers alternately thread zucchini, yellow
squash, mushrooms, and onion, leaving ¼ inch between pieces. Brush
with oil; sprinkle with oregano and crushed red pepper.
3. For a charcoal or gas grill, place skewers on a grill rack directly
over medium heat. Cover and grill for 12 to 14 minutes or until
vegetables are tender, turning occasionally. Remove from grill. Place
pita flatbreads on grill rack. Grill for 2 to 4 minutes or until heated
through and lightly toasted, turning once halfway through grilling.
4. Spread pita flatbreads with tzatziki. Fold a flatbread around each
skewer; hold the vegetables with the bread and pull out the skewer.
Top vegetable mixture with tomato slices and, if desired, additional
dill and/or cheese. Refold flatbread. Makes 4 servings.
PER SERVING: 272 cal., 7 g fat ( 3 g sat. fat), 10 mg chol., 589 mg sodium,
42 g carb., 3 g fiber, 12 g pro.
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