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Simple Sides DINNER FIX

issue—or with y
brazilian grilled pineapple main ev

Preheat a grill to medium-high heat (375°F to 450°F) and lightly oil grate. Whisk
together 1 cup packed brown sugar and 2 tsp. cinnamon in a bowl, then transfer to a
large zip-top plastic bag. Peel, core, and slice 1 fresh pineapple. Add slices to bag,
seal, and turn to coat. Grill pineapple until heated through, 3 to 5 minutes per side.
grilled lemon-pepper zucchini
Slice 2 small yellow squash and 2 small zucchini. Dice 1 small onion and
Preheat a grill to high heat (450°F to 650°F) and lightly oil grate.
mince 1 red bell pepper. Put vegetables in a bowl. Drizzle with 11/2 Tbsp.
extra-virgin olive oil and sprinkle with 1 Tbsp. lemon-pepper seasoning; stir
to coat. Arrange in the middle of a large sheet of foil. Top with another large
sheet of foil, then crimp edges to create a sealed packet. Grill, turning packet

every 5 to 10 minutes, until vegetables are tender, 20 to 25 minutes.

easy smoked vegetables
Soak 1 cup pecan wood chips in water 1 hour, then transfer to a loose
foil pouch or smoker box. Preheat a grill to high heat (450°F to 650°F)
and put pouch on one side of grill rack. Close lid; grill until chips begin
to smoke, about 10 minutes. Meanwhile, toss together fresh vegetables
(such as thick slices of red onions, zucchini and yellow squash, or mini
bell peppers) with olive oil in large bowl. Sprinkle with your favorite grill
seasoning; toss to coat. Reduce heat to medium (325°F to 375°F)
and arrange vegetables on rack. Grill, covered, turning
occasionally, until vegetables are tender, 10 to 12 minutes.

THE TREND: PHOTO: BRIE PASSANO; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL

S M O K E D/G R IL L E D V E G

ALLRECIPES.COM 66 JUNE/JULY 2020