Photo By Ricky Restiano

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By Viviane Bauquet Farre

There's nothing better than farm-fresh summer veggies thrown on the grill! In this video, Viviane demos how to grill Portobello mushrooms to maximize their flavor, and how to grill corn so that it is tender and smoky. These easy and healthy recipes will make your summer grilling as fun as ever!
 

Salsa Burgers with Grilled Onions and Fresh Mozzarella from Viviane Bauquet Farre on Vimeo.

 

4 medium Portobello mushrooms (about 4" across, approximately the same size as the buns) - stems
trimmed at base of cap, left whole and brushed cleaned
extra virgin olive oil to brush the vegetables
sea salt to taste
freshly ground black pepper
2 oz fresh mozzarella - cut in 1/8" slices (slices should be same size as the Portobello mushrooms)

 

4 whole wheat buns
roasted garlic salsa in jars
olive oil to brush the buns 

Step 1:

For the onions - Place the onions slices in a large bowl. Add the vinegar, oil, salt and pepper and toss with your fingers until well blended. Set aside.

 

For the mushrooms - Brush the mushrooms lightly with olive oil, on all sides. Sprinkle with salt and pepper. Place on a jellyroll pan and set aside.

 

Preheat gas grill to high to high heat or prepare charcoal grill. When the grill is ready place the onion slices in a perforated stainless steel pan and grill until the onions are golden-brown, tossing with tongs only occasionally. Remove from pan and transfer to a bowl. Place the mushroom (cap-side-down) on the grill. Grill until grill marks appear on each side, flipping them two or three time during the cooking so they grill evenly (you might have to adjust the temperature to medium-high if grill gets too hot and the mushrooms chard too quickly). When the mushrooms are almost done, turn the mushrooms gill-side-up and top with a slice of mozzarella. Continue grilling until the mozzarella is warm and starts to melt. Transfer to a platter and sprinkle with a little salt and pepper to taste.

 

Place the buns on the grill cut-side-down and grill until chard marks appear. If your grill is very hot it could take only a few seconds.

 

To assemble the burgers, brush the buns on both sides with a little olive oil. Top the bottom bun with a few red onion slices, one Portobello mushroom and some salsa. Finish with the top-side of the bun and slightly press with your hand. Serve immediately while still warm!

 

5 oz baby greens (baby mustard greens, tatsoi and arugula)

1 tablespoon aged balsamic vinegar
3 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste

Step 1:

In a small bowl, whisk the vinegar, oil, salt and pepper to taste until well blended and set aside.

 

Place the greens in a large mixing bowl. Add the dressing and toss until all the leaves are well coated with the dressing, being careful not to break them. Divide into salad bowls and serve with extra ground pepper to taste if desired.

 

 

4 large ears fresh corn - husks removed to the last 2 layers only
1 tablespoon extra virgin olive oil to brush the ears
unsalted butter or olive oil to taste
sea salt to taste
freshly ground black pepper to taste

 
Step 1:

Brush the husks with olive oil and set aside on a tray. When the grill is ready, place corn directly on the grill and grill until husk are chard, rotating them so that they grill evenly on all sides. Transfer to a tray and let stand until cool enough to handle.

 

To serve, remove husks, spread a little butter or brush cob with a little olive oil. Sprinkle with salt and pepper and serve.