PBS LearningMedia
PBS LearningMedia
Melinda's Garden Moments
Wednesday, 20 June 2012 13:57

Delicious Discoveries: Great Backyard Grilling

Today I’m taking you in the Kitchen for a recipe from my newest app “Great Backyard Grilling with Daniella Malfitano! 


BBQ and grilling enthusiasts out there, this app is for you! “Great Backyard Grilling with Daniella Malfitano” is a fantastic app perfect for this time of year, and is available for download today on iTunes. With close to 80 lip-smacking grilling recipes, this app is sure to bring out the passionate griller in you. The recipes are all illustrated and presented in a step-by-step manner. Included with each recipe is a list of required ingredients, details of the time needed for preparation and cooking, and the level of difficulty. Users have the option of adding their favorite recipes to their favorites list or personal shopping lists. Grilling has never been so exciting. If you are craving grilled beef, pork, lamb, seafood, chicken, vegetables or fruits, your wait ends here. And if you know other people who just can't seem to tear themselves away from the grill, recommend this app to them so that they can download it and add it to their grilling repertoire.

Here is one of many great recipes from the app “Great Backyard Grilling with Daniella Malfitano”:


Vegetable Crostini with Parmesan & Basil 
Prep time: 30 min 
Cooking time: 8 min 
Difficulty: Easy 

1/2 cup extra-virgin olive oil, divided 
2 tbsp balsamic vinegar 
2 sprig fresh basil, plus extra 
1 zucchini 
2 red bell pepper 
8 scallions 
kosher salt 
freshly ground black pepper 
2 oz Parmesan cheese 
oil, for the grill 
4 slice sourdough bread 
1 tbsp canola oil 
2 tbsp unsalted butter, melted 
1 clove garlic, minced 
1 tbsp parsley, finely chopped 
3 tbsp lemon juice 

Preheat the grill to high for direct grilling. In a small bowl, whisk half the olive oil and all balsamic vinegar together. Finely chop four basil leaves, add to oil mixture and mix well.  Cut zucchini lengthwise into 1/2-inch slices. Cut peppers into 2-inch strips and then trim scallions. Brush vegetables with the oil mixture. Brush the hot grill grate lightly with oil. Grill vegetables for 4 minutes per side, until tender. Remove from grill, season with salt and pepper. In a small bowl, whisk canola oil, melted butter, minced garlic, and chopped parsley together. Brush on bread slices and season with salt and pepper. Toast on grill until golden brown. In a small bowl, mix lemon juice, 1 to 2 tablespoons finely chopped basil and pepper together. Gradually add remaining olive oil, stirring until well blended. Arrange grilled vegetables, fresh basil leaves and shaved Parmesan on top of grilled bread. Season to taste with salt and pepper. Drizzle with lemon vinaigrette and serve.