Nothing says the start of summer like grilling! Although summer still has not officially started yet, hubby and I have already entered grilling season. We recently moved into a new house and have not purchased an outdoor grill yet, but we do have a grilling pan that we have been using in the interim.
About a year ago, I was introduced to Malaysian Sustainable Palm Oil and have been using it ever since! To read about some of my previous experiences with Malaysian Sustainable Palm Oil check out this post, which details what makes palm oil special, what makes Malaysian Sustainable Palm Oil special as well as two of the recipes I made with palm oil:
Grilling at home with Malaysian Sustainable Palm Oil
For dinner, I got out my grill pan and used Malaysian Red Palm Oil to marinate veggies and meat, as well as grease my grilling pan. On the menu were tuna steaks, oyster mushrooms, zucchini and yellow squash.
I sliced the vegetables into long segments and then let them marinate in palm oil, salt and fresh herbs from my garden. I used basil, sage and parsley that I grew from seeds starting this spring. I love having fresh herbs on hand!
After letting the veggies and tuna marinate and getting the grilling pan hot and nice and coated, I put the veggies on the grill for a few minutes on each side.
Once all of the veggies were done, I lightly seared our tuna steaks, which were marinated with palm oil and soy sauce. I love those grill marks! Dinner was served and it was delicious!
I am so happy that I tried grilling with palm oil! To learn more about Malaysian Sustainable Palm Oil, visit http://palmoilhealth.org.