August 9th, 2008 Scott Posted in Grilling Tips, Vegetable Recipes, Vegetables No Comments »
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!
August 8th, 2008 Scott Posted in Grilling Tips, Vegetable Recipes, Vegetables No Comments »
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.
March 28th, 2008 Scott Posted in Grilling Tips, Vegetable Recipes, Vegetables No Comments »
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.
August 29th, 2006 Scott Posted in Grilling Tips, Vegetables No Comments »
Corn on the cob and grilling are two summer favorites. Grilled corn on the cob is a great addition to any grilled meal and
grilling corn on the cob is easy to do. There are two main ways to grill corn on the cob, the first is with the husk off, and the second with the husk on.
Grilling Corn on the Cob with the Husk Off
One of my favorite ways is to husk fresh corn on the cob, rinse with water, brush butter or margarine on the corn with a pastry brush, sprinkle with salt and pepper, wrap in aluminum foil, and put on the grill. Turn every 10 minutes and cook for a total of 30 minutes. The water helps steam the corn and the butter, salt, and pepper give the corn a delicious buttery moist taste as it is grilled.
A different way to grill corn with the husk off is to husk the corn, rinse, and then boil until just done. Then put the corn directly on a hot grill and brush with melted butter. Broil the corn until the tips of the kernels just start to brown. Brush with melted butter again when done and season as desired. This method allows you to start the corn cooking while grilling the main course, and then to finish the corn off on the grill, giving it that distinctive grilled flavor.
Grilling Corn on the Cob with the Husk On
Grilling corn on the cob directly in the husks is the other way to roast corn. In this method, peel back the corn husks, without removing them, remove the silk, and then rinse the corn. Replace the husks and secure them with twine. Soak the cobs in water for 1-2 hours. After soaking, place the corn on hot coals or on the grill for about 30 minutes. Turn each cob as its husk turns to white, yellow, and then brown. The moist husks will steam the corn and keep the corn from burning. You can also brush butter on the cob and add seasonings after soaking in water and before replacing the husks. This method will give the corn a very strong roasted flavor that is a favorite of many. A variation of this method is to leave the silk on and then remove after grilling is done.
A slightly different method you can use for grilling corn on the cob is to pull back the husks but leave them attached. Remove the silk and rinse as before. Gather the husks at the end of the cob (where they are attached) and tie them together to form a handle. Brush butter and seasonings on the cob. Put the cobs on the grill with medium heat, cooking for 10-12 minutes. A piece of foil placed under the husk handles will keep them from burning. The corn will be a golden brown color when done.
Each of these methods used for grilling corn on cob work very well, and you should try each to see which one is your favorite. You can also use a variety of seasonings in addition to, or instead of salt and pepper. These can be mixed with the butter prior to brushing on the corn, or can be sprinkled on the corn after brushing it with butter. Seasoning possibilities include minced garlic, basil, cilantro, oregano, garlic powder, onion powder, chili powder, lemon pepper, Worcestershire sauce, Dijon mustard, or any of your other favorite seasonings. Each will give the corn a very distinctive taste.
