Outdoor Cooking Magic » Vegetable Recipes

Grilled Side Dishes for Thanksgiving

Scott — Sat, 12 Nov 2011 21:15:34 +0000

One of the benefits of grilling Thanksgiving side dishes is that it frees up your kitchen for other things and keeps most of the mess outside. I scoured the web and found a lot of great Thanksgiving side dishes you could cook outside. So if you aren't cooking your Thanksgiving turkey on the grill, check out what other dishes you could do on your grill.

Potato Side Dishes

Grilled Rosemary Sweet Potatoes - An easy, delicious grilled sweet potato dish that uses a favorite seasoning, rosemary. You can even cook these ahead of time and then warm them up on the grill when you are ready to serve. These will be a wonderful change from your standard Thankgiving sweet potato dishes.

Honey Grilled Sweet Potatoes - Another very easy, grilled sweet potato dish with honey. Make sure to keep on eye on things so they don't burn.

Grilled Sweet Potato Fingers with Curry Dip - You could serve this grilled sweet potato dish as a main meal side dish, or it would go great as an appetizer.

Grilled Sweet Potatoes with Scallions - Another variation on the sweet potato, this time using scallions. Do you get the hint that sweet potatoes might go really well on the grill?

Savory Grilled Potatoes - Here is a bit of an unusual way to prepare grilled potatoes, but looking at the reviews, they were a huge hit. This dish is made with foil packets, with seasonings and other ingredients added, and then grilled. Before you pass this one up, try it and see if you don't agree with the 200 people that loved this recipe.

Grilled Potatoes and Onion - Another great variation on the potato, but cooked on the grill. This is a great alternative to mashed potatoes, and is also done in foil packets with garlic.

Vegetable Side Dishes

Fall Vegetables on the Grill - Uses potatoes, sweet potatoes, and acorn squash, cut into 1" chunks and cooked right on the grill. Gives the combinations of these three vegetables a delicious flavor.

Grilled Squash - You can grill almost any type of squash. Here are some basic guidelines for grilling squash, so choose your favorite and get it on the grill.

Barbecued Cabbage with Santa Fe Seasoning - If you are looking for something different from your typical Thanksgiving side dishes, barbecued or grilled cabbage might just be the answer.

Sweet Acorn Squash - As I said above, you can grill most squashes. Here is a recipe specifically for acorn squash (see the picture at the front of the article to see this dish). This is a fun and easy one to do, and reminded me a bit of some of the Thanksgiving sweet potato dishes I've had over the years.

Stuffed Acorn Squash - I've tried grilling acorn squash several times now, and it's becoming a favorite of mine. Here's another delicious grilled acorn squash recipe that uses apples, brown sugar, and peanuts.

2 Fresh & Local, Flavor Bursing Dishes for Thanksgiving - This post has two dishes for you to consider grilling for Thanksgiving. The first is another version of grilled sweet potato wedges. I've grilled regular potato wedges for years, and now it's time to try grilled sweet potato wedges. The other dish is a brussel sprouts dish. It has bacon, pistachios and cranberries. I'm not a big brussel sprouts fan, but with these additions, I might just have to rethink that.

Grilled Creamed Corn - I'm not a huge creamed corn fan, but if I cook it, using corn from the grill is definitely the way to go. The grilled corn kernels will give the creamed corn and huge flavor burst.

Bread

Barbecued Bread - If you want to be really adventurous, here's complete instructions for baking artisan bread on the grill. This post has some great pictures and shows you want a little creativity and thought can get you.

Fresh Baked Bread on the Grill - Pillsbury tells you how to take a can of Pillsbury Country Italian Bread and cook it on the grill. This would be a great addition to your Thanksgiving meal.

Emeril's Cast-Iron Honey Cornbread - Cook this cornbread in a cast iron skillet right on the grill while you are cooking other things alongside.

These are just some of the many possibilities. Whether or not you are cooking your Thanksgiving turkey outside this year, why not try a few side dishes on the grill and see how you and your guests like them? If you have grilled sides dishes for Thanksgiving before, I would love to hear what you have done--let me know if the comments below.

Grilled Side Dishes for Thanksgiving is a post from: Outdoor Cooking Magic

Grilled Tomatoes With Cheese

Scott — Sun, 16 Oct 2011 01:13:41 +0000

I recently experimented with grilling tomatoes. I tried several methods and came up with one that got "5 stars" from my wife, Sue. It's easy to do and results in a grilled tomato that has a ton of flavor. I hope you enjoy it.

First, I cut a medium sized tomato in half and then removed the pulp and seeds from the inner sections:

Next I sprinkled some salt and pepper on the cut side of the tomato. Then put the tomato on the grill, cut side down, and grilled on high heat for about 15 minutes. My goal was to get the cut side to just start to char a little.

When the tomato was just starting to char, I flipped it over (I used tongs, but would suggest a spatula, as the skin of the tomato can start to slip away).

Drizzle a little bit of Italian dressing on the tomato, which allows it to settle down into the hollow tomato sections (where you removed the pulp and seeds). The idea here is to get some more flavor down inside the tomato so that when you eat it, all the flavor isn't at the top.

Sprinkle the cut side of the tomato with shredded Mozzarella cheese and top it off with a sprinkling of salt and pepper, and basil.

Grill until the cheese is melted and serve!

Pretty delicious, if I so say so myself! When I do this again, I'm thinking I might actually gently push some of the cheese down into the hollow tomato sections.

Grilled tomatoes are a nice, easy side dish and a great addition to your grilled meal.

Enjoy!

P.S., For more great grilling tips and ideas, I recommend How to Grill. It has a ton a great grilling ideas for almost anything you would want to cook on the grill. Click here for more information.

Grilled Tomatoes With Cheese is a post from: Outdoor Cooking Magic

Grilling Vegetables – Maple Glazed Vegetables

Scott — Mon, 07 Feb 2011 13:14:56 +0000

I've had a number of people ask me about grilling vegetables. Either they are vegetarians, or they want to add another grilled dish to the meat they are grilling. Whatever the reason, vegetables are great on the grill and will make a nice complement to the main course. And the best part is that food always tastes better when it's cooked outdoors!

So I decided to try a dish called Maple Glazed Vegetables. It's a pretty simple recipe. You start by bringing 1/3 cup of balsamic vinegar and 1/3 cup of maple syrup to a boil. Now it's probably best if you use pure maple syrup, but a 1/3 cup of that is pretty expensive, so I went with what I had in the cupboard (Mrs. Buttersworth is what I used).

Once the vinegar and syrup get to a boil, take it down to simmer until it starts to thicken. I found that while hot, it won't thicken a great deal, but it'll thicken as it starts to cool. So don't expect it to get incredibly thick while still on the stove!

Next take some vegetables and prepare for grilling. I used asparagus (trim the bottom off), a couple zucchini, cut in half and then lengthwise in half again (I cut in quarters lengthwise, half would have been better), a red and a yellow pepper, seeded, and cut into 6 pieces lengthwise, some carrots, and a red onion, cut into 8 wedges (cut from the top, but not all the way down, to about 1/2 inch from the bottom. This will help keep the onion from falling apart on the grill).

Put the veggies into a large bowl and drizzle a couple of tablespoons of olive oil on them and then sprinkle with salt and pepper to your taste.

Get that grill going and once heat, put the veggies on the grill. I suggest putting the onion on first, since it seemed to take the longest to cook. If your asparagus is thin (like mine was), put on last, otherwise it will be way overcooked by the time everything else gets done. So get that onion going before putting the rest of the veggies on.

Brush the maple-vinegar glaze on the veggies and close the lid and let them cook! Cook for about 10 minutes, checking a couple of times to make sure they aren't burning. Remember that any glaze or sauce that has sugar in it can burn if the heat is too high or if left on too long.

After 10, turn the veggies over, redistribute if needed, and brush more glaze on. 10 more minutes should do it. Take from the grill and brush with any remaining glaze and enjoy!

This could be a dish that you do as you finish up the meat that you are cooking. Get the meat seared and move to indirect heat and put the veggies on and allow the meat to finish while you cook the vegetables.

Let me know what you think in the comments below and let me know how you grill veggies on your grill.

Grilling Vegetables – Maple Glazed Vegetables is a post from: Outdoor Cooking Magic

Cheese Covered Tomatoes

Scott — Sat, 09 Aug 2008 15:10:14 +0000

Imagine taking your tomatoes right from the garden to the grill! This grilled tomato recipe is perfect for that.

Slice two large tomatoes in half. Sprinkle with salt and pepper. Combine 1/2 cup of bread crumbs, 1/2 cup of shredded cheddar cheese, and 1 tablespoon margarine or butter in a bowl and then sprinkle over the tomatoes. Sprinkle parsely or other herbs (use your imagination). Place them tomatoes on a 18x18 inch piece of heavy-duty foil. Fold in the sides and seal.

Grill the tomato packats, seam-side up, over medium-hot heat for about 20 minutes. Serve immediately.

That's all there is to it!

Cheese Covered Tomatoes is a post from: Outdoor Cooking Magic

Grilled Peppers

Scott — Fri, 08 Aug 2008 23:09:14 +0000

Grilled peppers have a great taste. You can often find peppers at your local farmers market at a reasonable price.

Take 8-10 green, yellow, red sweet peppers and quarter them. Remove the seeds and membranes. Brush the skins with olive oil and them grill them, skin side down over medium low coals or heat. They should take about 15 minutes, or until them are just crispy tender or charred. They make a great side dish for almost any meat that you are grilling.

Grilled Peppers is a post from: Outdoor Cooking Magic

Mediterranean Grilled Vegetables

Scott — Fri, 28 Mar 2008 16:33:18 +0000

I love grilled vegetables. Grilling vegetables gives them an extra special flavor that can't be beat. Try this recipe and see if you don't agree.

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut them into large wedges from top to bottom. Cut the tops from the bell peppers, remove the core, and cut in these into large pieces also (from top to bottom). Trim the ends from the squash and cut diagonally, into round shapes, about 1/2" thick. Toss all the vegetables in a large bowl with olive oil and seasoning. It will help season the onions if you open up the onion wedges so the seasoning can get into the wedge. Cook the vegetables on a very hot grill, turning occasionally, until the peppers are slightly charred and vegetables are tender. This won't take long, about 5 minutes. Serve immediately.

Mediterranean Grilled Vegetables is a post from: Outdoor Cooking Magic

Onion Flavored Foil Potatoes

Scott — Sat, 22 Mar 2008 17:56:29 +0000

6 medium baking potatoes
1 package envelope dry onion soup mix
1/2 c soft butter (or margarine)

Scrub the potatoes but do not peel them. Cut each in three or four slice, lengthwise. Blend the butter and soup mix and spread on slices. Reassemble the potatoes. Wrap each potato in square of foil, overlapping ends. Bake until tender, turning once. Takes 45 to 60 minutes.

Onion Flavored Foil Potatoes is a post from: Outdoor Cooking Magic

Dutch Oven Cheesy Potatoes

Scott — Sun, 01 Apr 2007 14:39:02 +0000

7-8 potatoes

1/4- 3/4 stick butter

Jar valvetta like cheese (8 oz)

2 cups corn flakes

1 can cream of chicken soup

1 1/2 cup milk

Melt butter in dutch oven. Crush cornflakes and add to butter for one minute on fire. Remove cornflake to another container. Cube potatoes with skins on. Put into Dutch oven. Mix milk and soup together. Pour over potatoes. Mix in cheese with potatoes also. Place cornflakes on top. Bake in dutch oven for 1 to 1 1/2 hours.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Dutch Oven Cheesy Potatoes is a post from: Outdoor Cooking Magic

Dutch Oven Vegetables

Scott — Wed, 17 Jan 2007 16:00:30 +0000

8 cups of vegetables, cut into bite size pieces (use your favorite, but some possibilities include broccoli, cauliflower, baby carrots, mushrooms, onions, bell peppers, zucchini, squash)

1/4 lb. butter

8 oz grated sharp cheddar cheese

8 oz grated fresh Parmesan cheese

Put 1/4" water in Dutch oven and add vegetables. Season with salt and pepper (do this generously--use more than seems enough). Place slices of butter on top of vegetables. Put Dutch oven on coals until vegetables are steaming, then remove half the coals. Steam until carrots are tender. Remove oven from coals, remove water with a baster, and cover vegetables with the grated cheese. Put lid on top of oven and serve when the cheese is melted.

Dutch Oven Vegetables is a post from: Outdoor Cooking Magic

Spiced Apple Sweet Potatoes

Scott — Sat, 16 Sep 2006 17:38:07 +0000

2 18-oz cans sweet potatoes, drained, or 3 lbs sweet potatoes, cooked, drained, peeled, and cut up

1/2 cup apple butter

1/4 cup packed brown sugar

2 Tbsp water

1/2 tsp ground cinnamon

2 Tbsp margarine or butter

Cut two 18-inch square pieces of heavy duty foil. Please half of the sweet potatoes on each piece. In a bowl, combine the apple butter, brown sugar, water, and cinnamon. Spoon over the pototoes. Dot with margarine/butter. Fold in sides of foil and seal well.

Grill, seam side up, on a covered grill directly over medium coals for 20 minutes or until heated through.

Spiced Apple Sweet Potatoes is a post from: Outdoor Cooking Magic

Onion Soup Potatoes

Scott — Wed, 12 Jul 2006 05:35:51 +0000

4 medium to large potatoes, cut into 1/4 inch slices

1 package onion soup mix

butter

Wash and peel potatoes. Slice into 1/4 inch slices. Put a layer of potatoes on foil, top with butter and 1/2 package of soup mix. Layer again with potatoes, butter, and rest of soup mix. Seal foil and cook for approximately 30 minutes.

Onion Soup Potatoes is a post from: Outdoor Cooking Magic

Cabbage and Smoked Sausage

Scott — Tue, 11 Jul 2006 22:09:14 +0000

1 large head cabbage, cut in 1" pieces

1 pound smoked sausage, cut in 1/4" slices

1 large onion, diced

1 bell pepper, diced

5 large potatoes, cut in 1" pieces

2 large carrots, cut in 1/4" slices

1 stick butter

6 slices American cheese

salt and pepper to taste

Combine all ingredients and wrap in a large sheet of aluminum foil. Fold to seal all ends. Place on rack over medium heat for one hour, or until tender.

Cabbage and Smoked Sausage is a post from: Outdoor Cooking Magic

Foil Fried Potatoes

Scott — Mon, 10 Jul 2006 14:06:53 +0000

6 potatoes, sliced

1 large onion, sliced

6 slices of bacon

salt and pepper, to taste

Roll out two sheets of aluminum foil large enough to hold a mound of potatoes. Lay 3 slices of bacon long ways on the foil, layer potatoes and onions, then for the last layer lay 3 slices of bacon on top.

Salt and pepper each layer, as desired. Roll out two more sheets of foil unless you are using heavy duty foil, and lay over the potatoes and on all four sides roll the foil up tight. Lay foil pack on grill or over campfire coals and cook for 20 minutes, turning occasionally. When potatoes are tender, unfold foil and serve.

Foil Fried Potatoes is a post from: Outdoor Cooking Magic

Dutch Oven Taters

Scott — Sun, 09 Jul 2006 14:04:36 +0000

Sliced Potatoes

Shredded Cheddar

Cheese

Onions

Green Bell Pepper

Bacon Bits

Butter

Line dutch oven with bacon bits. Place a layer of sliced potatoes on bacon bits, sprinkle green peppers and diced onions on pototoes. Repeat this process until you have completed about 3 or 4 layers. Cook on a low-medium heat rotating every 15 minutes...DO NOT OPEN THE LID!!! On the last 15 minute rotation open lid and cover potatoes with desired amount of cheese. Cover and cook for the last 15 minutes! SERVE AND ENJOY!

Meme

Dutch Oven Taters is a post from: Outdoor Cooking Magic

Dutch Oven Potatoes

Scott — Tue, 04 Jul 2006 13:51:12 +0000

Potatoes-1 per person (I use baking potatoes but if using russets or red just figure how many each person will eat) sliced with peels

Onion-1 or 2 medium sliced

salt & pepper to taste

1-2 cloves minced garlic or garlic salt

margarine or oil (margarine gives better flavor)

Coat the bottom of the Dutch oven with oil or melted margarine. layer potatoes, onion, seasonings. Continue layering until oven is full or everything is gone. End with a layer of onions and seasoning. Add more margarine slices on top. Cook at about 350 degrees until potatoes are fork soft.

My 12 inch oven full will feed my family of 8 with leftovers. My family loves these potatoes and we usually have them whenever we go camping.

Brenda

Dutch Oven Potatoes is a post from: Outdoor Cooking Magic

Dutch Oven Au Gratin Potatoes

Scott — Mon, 05 Jun 2006 21:57:28 +0000

This is a delicious, easy recipe for making Dutch Oven Potatoes Au Gratin.

8-10 potatoes, sliced thin

2-3 Tbsp. Melted butter or margarine

2-3 medium onions, sliced thin

15 oz can of cheese soup

¼ cup milk

½ cup cracker or bread crumbs

1 cup shredded cheese

Put a little oil in the bottom of the Dutch oven. Put a layer of potatoes in the bottom and brush with the melted butter. Season with salt and pepper, if desired. Add a layer of sliced onions. Continue the layering with potatoes and onions as described until all have been used. Mix the soup with the milk and pour over the top. Sprinkle the top with the bread or cracker crumbs. Add any additional desired seasonings. Put Dutch oven over 6-8 briquets and 16-18 briquets on top. Bake for 45 minutes. Remove and sprinkle the top with the shredded cheese. Replace lid and let the cheese melt-shouldn't take long.

Dutch Oven Au Gratin Potatoes is a post from: Outdoor Cooking Magic