To make grilled potatoes, cut the potatoes into wedges. Put into a bowl and toss with a tablespoon or two of oil, and some salt, pepper, onion powder, and garlic powder. Sometimes I'll microwave the potato wedges first if I need to get them done a little bit quicker.

After you add the oil and seasonings, put the potatoes on a hot grill, grill on one side and then turn.

I love to eat them by dipping into a little sour cream.

Enjoy,

P.S.

If you would like more secrets of grilling and BBQing, check out Competition BBQ Secrets!

Grilled Potatoes is a post from: Outdoor Cooking Magic

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

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

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

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. I love it when the kernels get slightly charred. Gives it a great taste!

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 or piece of the husk. 

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.

P.S.

If you would like more secrets of grilling and BBQing, check out The Ultimate Guide to a Delicious Back Yard BBQ!

Secrets of Grilling Corn on the Cob is a post from: Outdoor Cooking Magic

Cut vegetables into pieces that will cook quickly, usually no more than 1" thick.  Soak in water or a marinade for up to 1 hour before grilling.  This will help keep them from drying out.  Toss in a little oil to keep them from sticking to the grill.
Grilling baskets can be used to keep the vegetables from falling into the fire (it has smaller holes so the vegetables won't fall through).  If you don't have a grilling basket, foil can be used instead by wrapping the vegetables loosely in heavy-duty foil.

While grilling, brush with oil, or a marinade to help keep from drying.  Cook until the vegetable can be easily pierced with a fork.  Marinades can add a great flavor to your grilled vegetables.  Try your favorite seasoning (rosemary, thyme, marjoram, etc.) with olive oil and lemon juice.  Try different flavored oils (sesame, garlic, oregano), with different types of vinegar (balsamic, red wine, etc.).  Salad dressings can also make great marinades.

Flavored butters are delicious on grilled vegetables.  Mix your favorite seasoning with butter or margarine and brush on before and during grilling.

Try a mixture of vegetables at your next barbecue.  A mix of sweet onion rings, colored peppers (red, yellow, orange) cored and cut into slices, halved mushrooms, sliced zucchini, sliced yellow squash, and asparagus spears (or any combination of the above), combined with a marinade of crushed garlic, balsamic vinegar, olive oil, salt, and freshly ground pepper is delicious and will add much to your meal.

Grilled Vegetables – The Perfect Addition to Your Barbecue is a post from: Outdoor Cooking Magic

Take out your grill this summer and make some delicious meals. Even if you are dieting, the barbecue grill is for you. Grilling brings out the unique taste and texture of vegetables.

The intense dry heat of the grill carmelizes plant sugars. And this makes the vegetables taste very sweet.

Some vegetables, like corn, form a sweet outer shell. Onions, soften to a buttery texture. Bell peppers soak in the smoke and become almost meaty.

Grilling vegetables takes much less time than any meat.

Start with fresh good-quality produce. When vegetables age, they become dehydrated and they taste dry. Don't use any vegetables that are wrinkled or have damages to their skin.

Use lots of color when grilling. Mix peppers, such as, red, green, orange, and yellow. If you want to turn up the heat, add a hot pepper such as a serrano.

You can grill almost any vegetable. Try grilled tomatoes, artichokes or zuccini. Just sprinkle some olive oil and salt and pepper before you grill. Or you can sprinkle vinegar and some herbs on them first.

Use high heat when grilling tomatoes. Only turn them once and remove from heat. Use them as an appetizer or on sandwiches. You can make a meal of only low-calorie grilled vegetables. They can also be used tossed with more olive oil as a side dish.

Grilled tomatoes can be made into bruschetta. Use them on Italian bread slices that are toasted.

You can puree the vegetables and add herbs and chicken broth and make a delightful soup.

Gourmet cook and author. Visit my website: http://www.phyllisrecipes.com Soon and often!!

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Grilling Vegetables is a post from: Outdoor Cooking Magic