Outdoor grilled vegetables

Yield: 1 servings

Measure Ingredient
Cauliflower florets
Celery stalks
Corn; in the husks
Eggplant; sliced
Leeks; cleaned and halved
Mushrooms; large
Green Onions
Onions; wrapped in foil
Potatoes; wrapped in foil
Yellow squash; sliced
Zucchini squash; sliced
Green tomatoes
Sweet Bell Peppers
1 large Hot Peppers

Once the vegetables you select are cleaned and prepped, it is helpful to pre-cook slightly, either by steaming, lightly boiling or preferably baking in the oven or microwaving. Cook just enough to soften. Then select your favorite barbeque sauce or salad dressing (Italian, Russian, Catalina or French are excellent for basting), dip the vegetable pieces in the dressing and place on the grill and cook till done (2-3 minutes a side). Don't be concerned if vegetables blacken somewhat, only the skin is charring. Baste as needed. Exceptionally delicious! For corn, simply dip whole ears with husks in water and wrap in foil, or place as is in the coals or on the grill. Cook depending on heat till done. Cook to handle. Husks come off cleanly and corn is fantastic!


Converted by MC_Buster.

NOTES : Steaks, chops, kabobs, hot dogs, burgers and all types of seafood are traditional items to be savored and enjoyed outdoors on the grill -- but don't forget the vegetables! All types of vegetables can be cooked outside with the only limit being your imagination. There are a few tips and ideas, however, that will make your vegetable grilling more enjoyable.

Listed below are just a few items that do extremely well grilled outside: Converted by MM_Buster v2.0l.

Similar recipes