What Have You Been Grilling Lately? Steak? Pineapple? Chicken?

Hello, foodies…

We’re halfway through grilling month already! Can you believe it!? So far we’ve marinated steak, we’ve grilled yuca, and thrown fresh scallops on the barbecue. But, we’ve got a lot more recipes to cover with ingredients like steaks, burgers, and chicken. So first things first: steaks and burgers. How do you get great-tasting, perfectly prepared red meat?



So what would be a great appetizer or side for your burgers or steak? Grilled Summer Veggie Bruschetta.



Grilled Summer Veggie Bruschetta
 
This recipe is prepared with the Ninja 1200 Watt Mega Kitchen System (K38794).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
 
Marinade:
6 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp Italian seasoning
Pinch of garlic powder
Pinch of onion powder
1/4 tsp ground black pepper
1/2 tsp kosher salt
 
Vegetables:
1/4 lb eggplant, peeled and sliced into 1/2" slices
1 zucchini or summer squash, ends removed and halved lengthwise
1 red pepper, stemmed, seeds removed, and quartered
3 medium mushrooms
1/2 medium red onion, peeled and cut in 3 wedges
1 medium tomato, stemmed and cut into 4 wedges
1/2 Tbsp balsamic vinegar
1/4 tsp minced garlic
1/2 cup fresh basil leaves
1/8 tsp ground black pepper
1/8 tsp kosher salt
 
Bruschetta:
1 baguette, sliced into about 25 1/2" slices
3–4 Tbsp extra virgin olive oil
8 oz goat cheese, room temperature
 
Directions:
 
To marinate the vegetables, whisk the ingredients in a small mixing bowl until well-combined. Place the eggplant, squash, pepper, mushrooms, and onion into a plastic zip-top bag. (Do not add the tomato—you won't be grilling it.) Pour the prepared marinade into the bag, tightly seal, and shake to distribute the marinade. Marinate for 15 minutes.
 
To grill the veggies, preheat the grill to medium. Remove the vegetables from marinade and place them directly onto the grill grates. Grill for 4–5 minutes per side, or until the vegetables begin to soften. Set aside.
 
Let the vegetables cool to room temperature. Cut the squash into four pieces and place the pieces into the bowl of a food processor along with the tomato, the grilled veggies, balsamic vinegar, garlic, basil, pepper, and salt. Pulse until the veggies are finely chopped and the mixture is well-combined.
 
To grill the bruschetta, preheat the grill over medium heat. Brush each side of the bruschetta slices generously with olive oil. Grill the slices for 5 minutes on each side, or until nicely toasted. When the bread has cooled slightly, spread about a tablespoon of the goat cheese on each slice. Top the cheese with a generous tablespoon of the vegetable mixture. Serve immediately.

Time for some “Social Studies!” Yesterday, you heard Mary and I talking about Instagram, which is an app you can use to share photos with friends and family…including our family! Follow me and you’ll go behind-the-scenes with the entire ITKWD team. If you have an Instagram account, search for me in your Facebook friends or use “Explore” and type DavidVenableQVC. But, if you’re new to Instagram altogether, here’s how you download the app on your tablet or smart phone.
1.    Go to your App Store or Google Play and search for “Instagram” (which is a free app). Hit “Install.”
2.    Click on the “Register” button and create a user name and password. If you like, you can use your Facebook log-in to create a profile. Hit “Done” when complete.
3.    Instagram will ask you to find friends on Facebook or via your email contact list. Click as many friends as you like.
4.    To find me, search for DavidVenableQVC among your Facebook friends or hit the “Explore” icon on the bottom of the screen. (It looks like a star.) Then, hit follow.

Now that you’re on Instagram, please post some pictures of what you’re grilling this month! In the meantime, for today’s blog question, tell me what you’ve already grilled this season. Have you made burgers? Chicken? Grilled Pineapple? I’ll see you Wednesday night at 8pm ET. We have a very special guest…Daphne Oz! Daphne is a co-host on The Chew and she’s coming with Relish, a unique book that she calls an adventure in food, style, and everyday fun. If you’re seeking practical advice for happy, healthy eating and delicious living, Daphne’s book is for you.

Keep it flavorful!
—David

P.S. Hey, Memphis foodies! I’ll be at Corky’s Ribs & Barbecue (5249 Poplar Ave) this Thursday night from 7-9. The company is debuting a brand-new barbecue sauce and it’s the recipe from my cookbook. (It accompanies the North Carolina Pulled Pork!) I’m truly flattered…this is the first time Corky’s has ever used an outsider’s recipe on their award-winning barbecue. Come on by and try it!