4th Of July Special - Let's Grill & Celebrate

4th Of July Special - Let's Grill & Celebrate


Grilled Pineapple and Asparagus salad:


1 Romaine Lettuce chopped

10 Grape Tomatoes cut in half

1 Fuji Apple thinly sliced  

4 slices of Pineapple

1 Lb Asparagus ends trimmed

½ Red onion thinly sliced


Dressing:  Balsamic Garlic Vinaigrette

¼ cup extra virgin olive oil

3 oz balsamic vinegar

1 whole garlic finely chopped and dry roasted

½ fresh squeezed lime

2 tsp Dijon/ Harissa mustard

1 teaspoon maple syrup

Salt and ground black pepper to taste


Grill pineapple, asparagus and red onion at 350 degrees for 8 minutes. Coarsely chop and toss it with chopped romaine, sliced apple and grape tomato halves and refrigerate.

Stir the dressing into the salad before serving.



Roasted Veggie Delight:


1 pc Red, Yellow and Green Bell Pepper cut in halves

1 Yellow Squash cut in half

1 Zucchini cut in half

½ Red onion sliced

1 Portobello mushroom   

4 Asparagus


Preheat grill to 450-degree, spray oil and roast vegetables turning occasionally for 10 to 15 minutes until skin is lightly blackened. Chop the vegetables roughly and place them in a mixing bowl and set aside.

Add lemon zest, chopped thyme and mix well and transfer to a serving platter. Sprinkle with lemon pepper, olive oil and red chilli flakes and add salt for seasoning.

Back to blog