Barbecue Season with Barbecued Grilled Lettuce and Barbecued Chili Lime Corn, Grilled Corn on the Cob and Veggie Stuffed Grilled Peppers


At this time of the season, we are usually overrun with lettuces in our box. Some of us find it hard to eat enough salads and keep up with the awesome variety we receive each week. Here are some ideas to impress your dinner guests or to just enjoy along with your summer barbecue foods. Grilled Romaine is very tasty and visually appealing.


Hot and crisp, a little char with browned ruffled edges. Tender on the inside, yet still some crunch. A drizzle of good olive oil, a splash of bright lemon or lime juice, and a dusting of fresh shaved Parmigiano Reggiano. Occasionally, I like to sprinkle crispy smoked bacon pieces and crumbled blue cheese for some extra zing. Play with garlic infused oil, or Chili infused oil for grilling and drizzling just before serving. All of these things are what make it an Italian Grilled Romaine Salad, sealed with the signature, “bellisimo” fingertip kiss.

This technique is pretty much foolproof, but here are a few things to keep in mind, just to make sure:

  1. Slice Romaine lengthwise. This keeps the leaves connected to the core, thus your leaves staying together, nice and firm.
  2. Make sure your grates are clean, and brush them with a little oil.
  3. Turn that grill up to medium high, no need to be shy. This will give the lettuce those beautiful sear marks and infuse a smokiness. GRILL for 3 to 5 minutes each side.
  4. Don’t forget the fresh lemon or lime juice at the end. This is key to making the natural flavours of the lettuce sing, and brightens the entire dish.
  5. Topped with a squirt of aioli sauce or your own mixture of mayonnaise, garlic and dry mustard for added level of flavour.
  6. Top with sliced egg pieces or chickpeas or any protein to make this a meal.

I can not wait to hear how much you enjoy playing with lettuce on the BBQ this season.

you may also enjoy this article for more yummy ideas:


Adapted from Cupcakes and Kale Chips ( Total Time ~20 minutes

Serves 4

This is a simple dish from the barbecue that is creamy and crunchy…and smoky and spicy!

  • 4 ears sweet corn, shucked
  • 1 Tbs butter or olive oil
  • Juice of 1 lime
  • ½ tsp sea salt Fresh pepper
  • 1 tsp chili powder, more to taste
  • 1 tsp ground cumin
  • ½ cup crumbled feta
  • chopped green onions

Place corn over a medium-high grill for 8-12 minutes, or until slightly charred all around. You can also use leftover cooked corn, the corn charred on the grill gives it some nice smoky flavor.

Cut the kernels from the corn and place in a bowl.

Add the remaining ingredients, except the feta, and toss to combine well. Add the feta and toss gently.

Place in a metal baking dish or individual ramekins.

Place on indirect heat surface of the grill. Heat the corn through to slightly melt the cheese over the grill or in the oven (this can be done either way, or at any temperature, based on what else you are cooking). Top with chopped green onions and serve.


Adapted from Culinary Ginger ( Total Time 30-35 minutes

  • 1 bulb garlic, very top cut off to expose cloves
  • 1 tsp olive oil
  • 4 ears of corn, husks pulled back or removed
  • 3 Tbs plus 4 Tbs unsalted butter, softened
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • ¾ cup Parmesan cheese, grated 2 tsp fresh basil, finely chopped

Drizzle the garlic bulb with oil and wrap in aluminum foil. Brush 3 tablespoons of butter all over corn cobs.

Add the garlic to the grill 15 minutes before the corn. Add the cobs to the grill and grill until each side gets a nice char, turning often and checking so they don’t burn. About 15 to 20 minutes.

Remove both the corn and the garlic.

Cover the corn with foil to keep warm while you make the butter. Open the foil to allow the garlic to cool so you can handle it.

To a bowl add the 4 tablespoons softened butter, the cooled garlic cloves, salt and pepper. Mash and mix well.

To a shallow bowl add the Parmesan cheese and basil, mix well. Spread the butter all over the corn cobs, then sprinkle on the Parmesan and basil.


Adapted from E Recipe Cards ( Serves 6

Stuff those bell peppers with other veggies from your box and throw them on the grill! What a great idea!

  • 6 bell peppers, sliced in half lengthwise, seeds and ribs removed
  • 4 Tbs butter
  • 1 large red onion, diced
  • 1 yellow zucchini, diced
  • 1 green zucchini, diced
  • 2 cups fresh corn kernels, cut from cob
  • 1 medium tomato, diced
  • 1 large pinch sea salt
  • 1 large pinch pepper
  • 4 cloves garlic, crushed and minced
  • ¼ cup basil, cut into ribbons
  • ½ cup Italian seasoned bread crumbs
  • ½ cup parmesan cheese
  • 2 Tbs additional butter, melted

Prepare the peppers by slicing and removing seeds and ribs. Rub with olive oil.

To prepare the stuffing, in a large saute skillet, add the red onion and zucchini. Saute over medium high heat until onions begin to turn translucent.

Add the corn, tomatoes, salt, pepper and garlic and saute for an additional 2 minutes. Add the basil, bread crumbs and parmesan cheese. Remove from heat and stir to mix.

Scoop about 1 cup of the stuffing into each of the pepper halves. Sprinkle additional bread crumbs over the top of each and drizzle with a bit of butter

Grill over indirect heat (Coals pushed to one side, peppers above the part without coals, or on a gas grill, the burner(s) under the peppers turned off and the burners further away turned to high.

Close the grill and grill for about 30 minutes until the peppers have softened. and slightly charring on the edges.

Serve HOT and ENJOY!

Enjoy! L.L.

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