|
Post by Chuck44Mag on Apr 14, 2010 7:15:28 GMT 12.75
;)If you haven't grilled vegetables before, then you will love this recipe. Even if you don't have a barbecue or a patio, you can use an indoor grill. Ingredients 3 sweet bell red peppers, cut into large chunks, seeds removed 10-15 stalks of asparagus, 1.5 inch ends removed 2-3 large sweet onions (I like vidalia onions) 2-3 minced garlic cloves 3-4 tbsp balsamic vinegar 1 tbsp maple syrup 1/4 extra virgin olive oil Method Chop and put all the veggies into a large bowl (including garlic). Toss together with the vinegar, maple syrup and olive oil. Place onto a large sheet of tinfoil or use a BBQ veggie grilling tool. Be sure you don't burn the veggies because they cook fairly quickly (7-10 minutes) over a hot BBQ. Serves four with leftovers for lunch the next day. This is a great side dish to accompany some grilled or baked fish and a baked sweet potato. ENJOY! Attachments:
|
|
|
Post by OLKoot on Apr 14, 2010 11:05:04 GMT 12.75
Nice job, I love grilled veggies, been doing it for years......I see your well equipped for that cook!! ;D ;D
|
|
|
Post by Two Tales on Apr 14, 2010 13:14:58 GMT 12.75
bout the only way I'll do veggies any more...squash sliced length wise seasoned with season salt pepper and garlic rubbed in basted with evoo the place on the grill, as our good friend Alton would say,that's good eats
|
|
|
Post by Toby Benoit on Apr 15, 2010 6:46:27 GMT 12.75
I love my veggies grilled on kabob skewers. I alternate chunks of vegetable and throw in a chunk of meat here and there and put 'em on the grill. Doggone good that way, but ya gotta be right on top of thm or the veggies burn. I usually put on chunks of peppers, squash, zuchini, egg plant, and bisected ears of corn intermixed with thumb sized hunks of beef or venison. ;D
|
|
|
Post by OLKoot on Apr 15, 2010 10:12:08 GMT 12.75
The trick to keep them from burning, is to put the longer cooking veggies on one skewer, and short cooking veggies on another and grill them at different intervals....Example: Tomato's burn quicker then peppers and onions, so put them on last......
|
|
|
Post by Toby Benoit on Apr 15, 2010 12:00:25 GMT 12.75
Oh, a smart guy, eh? I'll try that next time Koot!
|
|
|
Post by Two Tales on Apr 15, 2010 14:11:09 GMT 12.75
|
|
|
Post by Paws on Apr 15, 2010 14:31:03 GMT 12.75
I cut them and brush them with a little oil and sprinkle on some seasoned salt or maybe Salt Free 17. I use onion slices, pepper slices, zuchini, hard red and green tomatoes, sweet potato, mini corn on the cob (single ear cut into thirds or fourths) prikley pear cactus leaves, potato slices, beet slices, and I guess that's about it. They are good when they soften up. The sweet potato will first get soft and then crisp up. Keep them from spinning spear them with two sticks like shrimp. Oh, I just remembered! Plantain slices cut thick rolled in sugar and cinnamon is terrific too.
|
|