Grill once enjoy all week

FOOD AND HOSPITALITY

Toss veggies on the fire this weekend to get a head start on next week's suppers.

Grilled vegetables always make for great side dishes, but we'd like to show you new ways to use them.

These recipes use items found in most kitchens-garlic, olive oil, and citrus juices-along with spices and herbs.

To save time, plan your menu ahead using some of these recipes, and then load the grill with all the vegetables you will need for the week. Some of these vegetables will require longer cooking times than others, so keep an eye on them, and remove them when done. Store in plastic bags in the refrigerator until ready to use.

Experiment for yourself: Include a few grilled, pureed tomatillos in a favorite vegetable soup, or add a little whipping cream to grilled, pureed red peppers for a steak sauce. Let your imagination guide you to some inventive dishes, and when you come up with a winner, please share your recipe with us.

GRILLED PORTOBELLO MUSHROOMS AND ASPARAGUS

MAKES 6 SERVINGS

REMOVE brown gills from undersides of portobello mushroom caps using a spoon, discarding gills. Brush mushrooms with 1 tablespoon Rosemary Oil. Snap off tough ends of asparagus; brush with remaining 1 tablespoon Rosemary Oil.

GRILL mushrooms, covered with grill lid, over high heat (400 to 5000) 5 minutes on each side. Cut mushrooms into strips. Grill asparagus, covered with grill lid, over high heat 2 minutes on each side. Prep: 5 min., Grill: 14 min.

Rosemary Oil:

MAKES 1/3 CUP

BRING all ingredients to a boil over high heat, and cook, stirring occasionally, 3 minutes. Remove from heat; cool. Discard rosemary sprigs. Prep: 5 min., Cook: 3 min.

NOTE: Use remaining Rosemary Oil in the vinaigrette for Grilled MushroomAsparagus Salad.

GRILLED MUSHROOM-ASPARAGUS SALAD: Whisk together 1/4 cup balsamic vinegar; 3 tablespoons Rosemary Oil (see recipe at left); 1 garlic clove, pressed; 1 teaspoon chopped fresh rosemary; and 1/2 teaspoon salt, and set dressing aside. Spread 1 cup (about 8 ounces) goat cheese on 1 side of each of 12 French baguette slices, toasted, and sprinkle each portion with 1/8 teaspoon black pepper. Prepare I recipe Grilled Portobello Mushrooms and Asparagus (see recipe at far left), slicing mushrooms rather than cutting into strips. Arrange 6 cups gourmet salad greens, mushrooms, and asparagus on a large serving platter, and drizzle with dressing. Serve with goat cheese toast; garnish with fresh rosemary sprigs, if desired. Makes 6 servings. Prep: 20 min. THREE-PEPPER GRILL MAKES 6 SERVINGS CUT tomatoes in half; peel eggplant, and cut into cubes. Cut bell peppers into 2-inch pieces.

COMBINE vegetables, oil, and remaining ingredients in a large heavy-duty zip-top plastic bag; seal and chill 2 to 4 hours. Remove vegetables, reserving marinade.

GRILL eggplant and bell pepper, in batches, in a grill wok, covered with grill lid, over high heat (4000 to 5000), stirring occasionally, 10 minutes or until tender. Place bell pepper and eggplant in a large bowl.

GRILL tomato, cut sides up, covered with grill lid, over high heat 4 to 5 minutes. Coarsely chop tomato, and toss with bell pepper mixture.

DRIZZLE with reserved marinade, tossing to coat. Prep: 25 min., Chill: 4 hrs., Grill: 25 min.

THREE PEPPER-SAUSAGE PASTA:

Grill 11/2 pounds Italian sausage, covered with grill lid, over high heat (4000 to 5000) 8 minutes on each side. Cut into 2-inch pieces; toss with 1 recipe Three-Pepper Grill, and serve over 12 ounces hot cooked linguine. Sprinkle with shredded Parmesan cheese. Makes 6 servings. Prep: 10 min., Grill: 16 min. TOMATILLO SALSA MAKES ABOUT 5 CUPS

This fresh mixture is great for eating with tortilla chips as well as flavoring grilled meat and poultry. GRILL first 4 ingredients, covered with grill lid, over high heat (4000 to 5000) 3 to 4 minutes on each side or until tomatoes look blistered and onion is tender. Cool 10 minutes. Discard jalapeno seeds, if desired.

PULSE grilled tomatillo mixture and remaining ingredients in a blender or food processor 6 times or until mixture is coarsely chopped, stopping to scrape down sides. Cover salsa, and chill at least 2 hours. Serve with tortilla chips. Prep: 20 min., Grill: 8 min., Chill: 2 hrs.

GRILLED CHICKEN WITH TOMATILLO SALSA: Combine 6 skinned and boned chicken breast halves and 2 cups Tomatillo Salsa in a shallow dish or large heavy-duty zip-top plastic bag. Cover or seal, and chill 2 hours. Remove chicken, discarding marinade. Grill, covered with grill lid, on high heat (4000 to 5000) 8 minutes on each side. Slice chicken, and serve over hot cooked rice with additional Tomatillo Salsa. Makes 6 servings. Prep: 10 min., Chill: 2 hrs., Grill: 16 min. GRILLED CORN AND SQUASH MAKES 6 TO 8 SERVINGS REMOVE husks from corn; cut squash in half lengthwise, and cut onion into 4-inch-thick slices. Coat corn, squash, and onion with cooking spray, and set aside.

GRILL chile peppers, covered with grill lid, over medium-high heat (3500 to 4000) 5 minutes on each side. GRILL corn and onion, covered with grill lid, over medium-high heat 4 minutes on each side.