Summer grilling recipes

by Phyllis Steinberg

The Forth of July is just around the corner and backyard chefs across the country are drizzling big flavor over grilled food with a dollop of finishing sauces, salsas, vinaigrettes and relishes

And one of the biggest flavored dollops combines olives, whether black or green with canola oil.

There’s taste, texture and no cholesterol in olives and omega-3s, high monounsaturated and low saturated fats in canola oil!

Materials for this TravelLady.com food column are from CanolaInfo, Lindsay Olives and the Propane Education and Research Council.

Spanish Olive Drizzle

For a perky, zesty finish to grilled vegetables, chicken, fish or beef, add a spoonful of this big flavor vinaigrette.

Prep time: 5 minutes

Makes: about 1 cup

2/3 cup canola oil
3 tablespoons fresh lemon juice
1/4 cup Spanish Olives
Stuffed with Pimiento,
drained
1 tablespoon grated lemon zest
1 clove garlic, minced

Place all ingredients in food processor or blender and process until olives are finely chopped. Use immediately or refrigerate up to 2 weeks.

Nutrients per 1 tablespoon: 116 calories, 116 calories from fat, 13g total fat, 8g monounsaturated fat, 0mg cholesterol, 65mg sodium, 1g total carbohydrates, 0g dietary fiber, 0g protein

Couscous Salad With Ripe Olives and Roasted Vegetables

Prep time: 20 minutes

Cook time: 40 minutes

Chill time: 30 minutes

Serves: 8

2 cups halved Black Ripe
Pitted Olives
8 cups prepared couscous, chilled
2 teaspoons chopped fresh thyme
1 teaspoons fresh, chopped rosemary
1 cup Spanish Olive Drizzle (see recipe above)
1/4 cup capers
2 large zucchini, 1/2-inch lengthwise sliced
3 large leeks, white part only, sliced
lengthwise
2 red bell peppers, seeded, quartered
10 garlic cloves, peeled
1/4 cup canola oil
Salt and pepper to taste (optional)

Prepare medium-hot fire on your grill. Combine first six ingredients in large bowl. Cover and reserve. Arrange zucchini, leeks, bell peppers and garlic on grill pan. Brush with canola oil and sprinkle as desired with salt and pepper. Cook until tender. Cool vegetables and cut into 1/2-inch dice; chop garlic. Add vegetables and garlic to reserved couscous mixture. Toss gently but well. Chill completely. Remove from refrigerator 30 minutes before serving.

Nutrients per serving: 464 calories, 242 calories from fat, 27g total fat, 16g monounsaturated fat, 0mg cholesterol, 431mg sodium, 50g total carbohydrates, 6g dietary fiber, 8g protein

Grilled Flatbread With Olive, Orange and Fennel Relish

(Adapted from a recipe in “The BBQ Queens’ Big Book of Barbecue” by Karen Adler and Judith Fertig)

Fresh-tasting and fabulous, this relish goes well with grilled flatbread, chicken or fish.

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 4

4 pita or small flatbreads
1 tablespoon canola oil for brushing
Olive, Orange and Fennel Relish
4 small oranges, peeled and sectioned
1 fennel bulb, trimmed, quartered, cored
and thinly sliced
1 medium red onion, peeled and thinly sliced
1/2 cup Black Ripe Sliced Olives
1/2 cup Spanish Olives Stuffed with
Pimiento
1 tablespoon canola oil
Fine kosher or sea salt and freshly ground
black pepper to taste (optional)

Prepare medium-hot fire in your grill. Brush flatbreads, on both sides, with canola oil. In bowl, combine orange sections, fennel, onion, olives and remaining canola oil. Season to taste with salt and pepper, if desired, and stir to blend. Grill flatbreads 1 to 2 minutes per side, turning once, or until good grill marks form. Add a dollop of Spanish Olive Drizzle to enhance the flavors of the relish.

Nutrients per serving: 284 calories, 111 calories from fat, 12g total fat, 7g monounsaturated fat, 0g cholesterol, 664mg sodium, 41g total carbohydrates, 7g dietary fiber, 5g protein

Southwestern Steak Salad

Prep time: 20 minutes

Cook time: 8 minutes

Serves: 4

1/3 cup plus 2 tablespoons canola oil, divided
2 tablespoons balsamic vinegar or
lemon juice
1 teaspoon salt, divided
1 teaspoon freshly ground black
pepper, divided
1/3 cup Spanish Sliced Salad Olives,
drained
1/3 cup Black Ripe Sliced Olives,
drained
1/3 cup finely chopped red bell pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 well-trimmed rib-eye steaks,
(12ounces each) cut about 3/4 inch thick
1 (5-ounce) package mixed gourmet salad
greens or 4 cups packed torn mixed greens
2 medium tomatoes, cut into wedges
2 tablespoons chopped cilantro

Preheat grill to high. In small bowl, whisk together 1/3 cup canola oil, vinegar, 1/2 teaspoon each of salt and pepper. Add both olives and red bell pepper; mix well. Let stand while preparing steaks.

In another small bowl, combine remaining 1/2 teaspoon each salt and pepper, onion powder, garlic powder, thyme, oregano, paprika and cayenne pepper; mix well. Brush steaks with remaining 2 tablespoons canola oil. Sprinkle mixture over both sides of steaks.

Grill steaks 2 to 3 minutes per side or until medium rare. Transfer to a carving board; tent with foil and let stand 5 minutes.

Arrange salad greens and tomatoes on four serving plates. Carve steaks crosswise into 1/4-inch-thick slices; arrange over greens. Spoon olive mixture over steak and greens; garnish with cilantro.

Nutrients per serving: 647 calories, 455 calories from fat, 51g total fat, 25g monounsaturated fat, 138mg cholesterol, 992 mg sodium, 8g total carbohydrates, 3g dietary fiber, 39g protein