There is nothing you cannot cook on a grill!!

Serves ...as many as you need.

What you need
     Just about anything.  In fact, there's nothing you cannot cook on the grill, and that includes all your side dishes and vegetables.  You can even put your baked beans in a cast iron pot and cook them on the grill.  You need only control your heat and have the proper equipment.  There is nothing sweeter than fresh corn on the cob, straight off the grill, or quartered bell peppers of any color.  Portobello mushrooms become a wole different taste treat after coming off the grill, as do asparagus, eggplant, zucchini.... You name it. 

ASSORTED GRILLED VEGETABLES & SIDES

How to
Now, don't forget your grilled fries, fresh or frozen, even tater tots (use a grill pan or basket).  I've even grilled whole baked potatoes.   We're going to show you as many ideas as we can, and if we miss any, just ask Deb!

Serves 6

What you need
THIS ONE IS JUST TOO EASY NOT TO TRY!

1 3lb bag baby red potatos
3 tbs olive oil
1/2 tsp crushed garlic or garlic paste   
1 tsp salt
Fresh ground pepper

*You can add your own favorite seasoning or seasoning salt at the end.

GRILLED RED POTATOS

How to
Pre-heat grill to high.
Scrub potatoes but do not peel them
Place the potatoes in a microwave safe bowl or tray and cook on high for about 5-8 minutes, depending on the amount of potatoes you use, until slightly soft.
Let cool, then cut potatoes in half and put back in bowl.
Add olive oil, garlic, salt and pepper to taste and mix gently with your hands or a soft spatula until fully coated.
Turn heat down to med-high and place potatoes on the grill, cut side down for about 5 minutes or at least until they are browned with grill marks on the bottoms. Turn and continue to cook until crispy on the skin side. Likely a total of about 15 minutes.
Remove and place on a serving platter and re-salt while still hot.
Enjoy!

Serves 2*

What you need

IF YOU HAVE A LITTLE MORE TIME, OR A TASTE FOR A REAL STEAKHOUSE FRY, TRY THIS RECIPE.  YOU CAN DO THE PRE-COOKING AHEAD OF TIME, AND GRILL THEM WHENEVER YOUR BBQ IS IN FULL SWING!

2-3 Baking potatoes
1 tsp olive oil
Cajun or Old Bay Seasoning (or BBQ if you prefer)**

*You can increase the serving size by doubling or tripling the ingredients proportionately.
**Yes, you may just use salt and pepper.

You can also make this recipe with Sweet Potatoes!!

GRILLED STEAK FRIES

How to

Boil the potatoes whole in water for about 10 minutes until slightly tender on the outside, but still a bit raw on the inside.
Once the potatoes are cool, cut each potato in half, then in half, and half again, until you have 6-8 wedges per potato.
Toss the wedges with oil and seasonings.

When you are ready to grill, preheat the grill to high and place potatos directly on the grill, cut side down first.  Grill about 5 minutes on each side.
Don't forget to salt them once again after they are cooked.

Serves 6

What you need
     Baby potatoes are tossed with red onions and a mustard oil for a delicious and fabulous side. This should definitely be a go-to side dish when you want something quick, easy and tasty. The red onions become sweet as they cook, and the thyme provides just the subtlest fragrance. It pairs perfectly with any meat and tastes great with beer can chicken or grilled fish too. You must give this recipe a try.

2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh thyme or 1 tablespoon dried
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds white-skinned potatoes (about 4 large), peeled,
sliced 1/4 inch thick
2 large red onions, halved, sliced 1/2 inch thick
Nonstick vegetable oil spray
Fresh thyme sprigs (optional)

Grilled Onion & Potato Packets

How to
  1. Combine oil, mustard, thyme, salt and pepper in large bowl. Whisk to blend well. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
  2. Prepare barbecue (medium-high heat).
  3. Add potato and onion halves (or I prefer to use them quartered) to mustard oil. Toss to coat.
  4. Set six 18 x 9-inch sheets of heavy-duty aluminum foil on work surface. Spray foil with nonstick vegetable oil spray. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.
  5. Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25-35 minutes.
  6. Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired

recipe adapted from Bon Appetite

Serves 4

What you need
This is a quick and easy grilled tomatoes recipe, where all you need to do is to simply grill the tomatoes, cut side down, and season with olive oil, salt, pepper, and sliced basil. A side-dish everyone in the family will love. You can put your own spin on this grilled tomatoes recipe with any seasoning you like, and make it yours.

  • 4 Large red ripe tomatoes
  • 3 teaspoons vegetable oil
  • 1 pinch salt
  • ¼ cup grated cheese or breadcrumbs
  • 1 teaspoon chopped, fresh or dried oregano
  • 1 pinch pepper
  • 1/4 c. parmesan cheese
  • Grilled Tomatoes

    How to
    To Grill:  Cut tomatoes in half and place in a large tray, brush each with olive oil, oregano, salt & pepper to taste and place, cut side down on the grill.  Let sit without moving for 5 - 10 minutes and they should be perfect.  If you want them softer, turn over and cook from the bottom up.  Sprinkle with parmesan cheese. 

    To Broil inside:  Grease baking dish large enough to hold tomato halves. Place tomatoes in greased pan, Sprinkle with oregano, salt, pepper, oil and very lightly with breadcrumbs or cheese. Broil for about 5 minutes.

    Serves

    What you need

    The grill is perfect for grilling your fresh vegetables in the spring and summer.  Its healthy, and everything tastes better on the grill.  Invest in one of those wire grill pans.  Its worth it versus the amount of food you would loose between the grates of the grill!  The wire mesh is the best, but you can pick up any kind in the supermarket these days.  
    One of our favorites in the spring and summer:
    Grilled Asparagus- Cut off the tough bottoms, place in bowl with about 1 tbs of olive oil, 1 tbs of soy sauce, and fresh ground pepper.  If you're brave you can put these crosswise on the grill.  Otherwise, put in a grill pan and toss around about 5 minutes.  This is one of my kids favorite recipes. Go figure!
    What follows is a few suggestions to get you started.

    GRILLING VEGETABLES

    How to
    Grilled Portabella Mushrooms: Pick the biggest, cleanest un-broken ones you can find. Rub with a damp cloth. Do not rinse. Turn them upside down so you can see the gills. In each one, sprinkle some olive oil, salt and pepper, garlic paste and some grated or shredded parmesan cheese. You can put these on an oiled grill filled side up, for about 10 minutes. Do not turn over.

    Grilled Cut Vegetables: You can get creative here, but use the grill pan. Zucchini, Summer Squash, String Beans, Sliced Eggplant, sliced carrots, etc. Just about anything you want. (ok, do not try to grill corn and peas).
     
    Try grilling Romain Lettuce - cut each one in half, rinse, drizzle with olive oil, salt and pepper and put cut side down on the grill (see photo).
     
    Grilled Cabbage is also excellent. I would quarter it, the cut the quarters in half, rinse and steam in the microwave for a few minutes to soften it a bit. Then oil the cut sides, season, and place cut side down on the grill.
     
    In any case, just make sure the veges are lightly coated with oil, salt and pepper and they're good to go. I like to add low sodium soy sauce. Alternatively, you can add Italian dressing, or Soy and Ginger, or marinate them in a little Brown Sugar and Lemon Juice, or hot sauce, or springle on your favorite BBQ seasoning (try McCormack Mesquite and Brown Sugar). Take this one anywhere you like, you can't go wrong.

    Serves 6

    What you need

    About 1 lb bacon
    About 2 lbs fresh asparagus, cleaned and tough ends cut or snapped off. 
    toothpicks.

    Bacon Wrapped Asparagus

    How to

    Grilled Bacon Wrapped Asparagus on the BBQ – Just wrap bundles of Asparagus with strips of Bacon. Wrap one slice of Bacon around 3-4 Asparagus. Add a well placed toothpick to each bundle, so not to worry about the Bacon unraveling on the grill – That’s a bad thing. Bacon Wrapped Asparagus is an easy tasty appetizer or side dish. Everyone loves them.

    Serves 4 - 8 as an appetizer or side

    What you need
    2 premade thin crust pizza shells or flat breads, any type you like
    1 pkg shredded mozzarella cheese, or fresh if you prefer (or any type you like)
    2 pints grape tomatoes, cut in half - or thin sliced heirloom tomatoes

    [you can use any ingredients you like to top your pizza, sauce it or just use a drizzle of olive oil, cheese or not, and any topping that goes with your meal, even a salad].

    Grilled Pizza

    How to
    Assemble pies on a flat tray, place on well oiled grill, keep heat on medium to med-low, and close cover. 5 minutes later, Pizza!

    Serves 24

    What you need
         Only Southern Living could come up with this one.  But they are surprisingly good, smokey with a hint of pork flavor. 

    *  12 large eggs
  • 1/4 cup mayonnaise
  • 1/3 cup finely chopped smoked pork (cooked on the grill)
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot sauce
  • Garnish: paprika
  • Barbeque Deviled Eggs

    How to

    Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

    Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

    Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

    Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

    Serves 16 pieces

    What you need

       This is going to be a little time consuming, but you can make the polenta days ahead and your guests will be very impressed!

  • 2 tsp chopped fresh thyme
  • 2 tblsp of honey
  • 1 TBL kosher salt
  • 1 cup instant polenta -or- fine cornmeal
  • 16 scallions, trimmed
  • 5 TBL extra-virgin olive oil
  • Grated zest and juice of 1 fresh lemon
  • Kosher salt and fresh ground black pepper
  • 8 ounces of robiola, at room temp
  • 1 tsp sweet pimentón ( Spanish smoked paprika )
  • 1/2 c. roasted red pepper or tomatoes (your preference)
  • BBQ Grilled Italian Style Polenta

    How to

    Preparing the Polenta before Grilling
    Bring 3 cups of water (you can substitute chicken sock or broth for the water, this adds another layer of rich flavor to the dish) to a boil in a large pan. Stir in the honey, thyme, and measured salt. While whisking constantly, slowly pour in the polenta in a thin steady stream, then cook, whisking, until the polenta thickens enough so you can see the bottom of the pan as you whisk—about 3 to 5 minutes for instant polenta, a little bit longer for the cornmeal.

    Immediately pour the cooked polenta into an ungreased 9"X13" baking pan. Spread the polenta evenly with an off-set spatula or with the back of a wooden spoon. I usually place a sheet of parchment paper on top of the warm polenta then press on the paper with the bottom of a second pan to get the surface smooth. (You have to work quickly at this, once the polenta gets too cool, you won't be able to get a smooth surface anymore.)

    Let it cool, then place the cooked polenta in the refrigerator for 40 minutes, or until set. (You can make the polenta ahead by several days before grilling it, as long as you keep it safely covered and refrigerated.)Preheat your Gas Grill or Light Your Charcoal Grill

    Place the scallions over the hottest spot on the grill, cooking them until they wilt and get a little charred on the first side—4 to 6 minutes. Flip the scallions over and grill the second side until it too has a mild char—3 to 5 minutes. Remove to a platter and set aside for later use.

    Flip out the chilled polenta onto a clean cutting board. (If you used cornmeal you will more than likely have to run a blunt knife along the sides of the pan to release the polenta.) Cut the slab into 8 equal rectangles, then cut each rectangle into 2 triangles. (See diagram)

    Brush the triangles of polenta on both sides with 3 tablespoons of the extra-virgin olive oil and place each piece on the hottest part of the grill. Cook until grill marks form on the first side—3 to 4 minutes, allow the polenta triangle to cook until dark char marks become visible. Repeat on the other side, then remove the smokey good polenta pieces to a large platter.

    In a small bowl, mix together the grilled scallions, remaining 2 tablespoons of olive oil, then add the lemon zest and juice. Season with salt and pepper to taste.

    Topping:
    Spread Robiola Cheese (or any other creamy cheese) on each Italian Grilled polenta triangle, one tablespoon should do the job. Mound it up slightly so you can decoratively coil a grilled scallion on top of each triangle. Sprinkle the smokey Pimentón over the top of each piece of grilled polenta. If you have a little bit of the lemon marinade left over from the scallions, you may want to drizzle a drop or two over the robiola topped Polenta triangles; serve warm or at room temperature.

    Serves 4 to 6

    What you need

       This summer grilled salad is light, healthy and makes a wonderful first course all on its own, but feel free to use it as a side dish, or add some chicken and make a light summer meal out of it.  Enjoy this dish adapted from www.foodnetwork.com !

  • 3 tablespoons olive oil
  • 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
  • 1/2 cup toasted pine nuts
  • 3 ounces goat cheese , crumbled
  • 1/3 cup basil, thinly sliced
  • 2 tablespoons chopped mint
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Giada's Grilled Eggplant Salad

    How to

    Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle or brush the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear.  They'll only need about 3 to 4 minutes per side.

    Place the eggplants side-by-side on a serving platter, slightly overlapping if you have a lot of them. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.

    Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.

    Serves 4

    What you need
    Grilled goat cheese is another strange yet delicious addition to your backyard cooking repertoire that you'll wish you'd tried sooner. Since, amazingly, this cheese won’t melt, Joachim suggests heating it in a grill pan, and taking it off heat as soon as a light char starts to form. Pair the cheese with crackers and fruit for a new take on a favorite appetizer; dress it with a spicy sauce and balsamic vinegar syrup for a real kick.

    Grilled Goat Cheese

    How to
    Brush the exposed sides of the goat cheese with a mixture of 1/3 c. balsalmic vinegar, 2/3 c. olive oil and 2 tbsp honey.  Grill on oiled grill about 2-3 minutes on each side. 
    Serve on a platter with crackers, grapes, & cut melon. 

    Serves 2 - 4

    What you need
      These delicious grilled fruits basted with some honey balsamic glaze is healthy, and is perfect to serve as is for a side dish or with some fresh whipped topping or ice cream as a dessert.

    Honey-Balsamic Glaze
    1/4 c honey*
    2 T dark balsamic vinegar
    1 T packed brown sugar
    1 t real vanilla extract
    1/8 c water
    Fruit
    2 freestone peaches - halved, pit removed
    2 ripe, sweet plums - halved, pits removed
    10 strawberries - washed and skewered (2 skewers - 5 on each)
    4 or 5 figs - ends cut off and halved
    goat cheese (for figs)
    foil or grilling tray for figs - sprayed with canola oil spray to preven sticking

    Honey Grilled Fruit w/ Balsalmic Glaze

    How to
    GETTING READY
    1) Line a grilling tray with foil and sprayed with canola oil spray to prevent sticking. 2) Preheat grill on high.

    MAKING
    3) In a small bowl, mix all the ingredients to make Honey-Balsamic Glaze.
    4) Coat the fruits with the glaze.
    5) Decrease heat and place the fruit with flesh side down.
    6) Baste the fruits with glaze and grill for 3-4 minutes and turn, baste and grill fruits for about 3 minutes.
    7) Remove from heat and keep aside.
    8) Place the figs on prepared tray and baste them, sprinkle cheese and grill until caramelized and cheese is browned for about 3-5 minutes.

    Serves 4

    What you need

    Your Grandmother's Lasagna, Alfresco.  Greek chef Maria Loi 's grilled take on the quintessential Italian comfort food is ridiculously easy to make: Just place parboiled sheets of lasagna on the grill until they blister like flatbread; then remove and layer on a platter, alternating with spoonfuls of tomato sauce and handfuls of cheese. It's so simple we may never go back to an oven.

    • Package of lasagna sheets, fresh or frozen
    • 1 lb crumbled feta cheese or anthotyro cheese (a semi-hard Greek cheese)
    • 1/2 cup chopped parsley

    Tomato sauce:   You can use your own homemade, your favorite jarred, or this recipe:

    • 1 small onion, chopped
    • 1 clove of garlic, minced
    • 1 carrot, peeled and shredded
    • 1 stalk celery, chopped
    • 2 cans (32 oz each) crushed tomatoes
    • 1/2 tsp. fresh chopped rosemary
    • 3 Tbsp. margarine
    • 2 Tbsp. plus 1/2 cup olive oil
    • Salt and pepper

    Grandma's Grilled Lasagna Alfresco

    How to
       Make tomato sauce: In a large pot, over medium high heat, sauté the onion in 2 Tbsp. olive oil for 5 minutes. Add the garlic, carrot and celery and sauté until the vegetables are soft. Add the tomatoes, the 1/2 cup olive oil and the rosemary and let simmer uncovered for 10 minutes. Add salt and pepper to taste. Add the margarine and stir. Let simmer for 2-3 minutes until the sauce thickens. Remove from heat.
       Assemble the lasagna: Brush the grill with olive oil and lay the lasagna sheets on the grill, turning after a few minutes so that both sides turn light brown. Meanwhile, keep the tomato sauce hot in a saucepan on the grill.
       On a large serving platter, spoon enough of the sauce to cover the platter. Lay a sheet of lasagna down, then ladle enough sauce over it until it is covered. Sprinkle with crumbled cheese. Repeat the process, layering sauce, lasagna, sauce, cheese, until all the lasagna sheets are used up. Sprinkle with parsley and serve, cutting into slices or squares.

    Serves 4

    What you need
       Pretty, healthy, delicious, light.  How can you go wrong with this delicious grilled broccoli salad from Food Network Kitchens?!

    2 tablespoons soy sauce
    2 tablespoons rice vinegar
    4 teaspoons sesame oil
    4 teaspoons honey
    2 cups shiitake mushroom caps
    1 shallot
    2 heads chopped broccoli
    vegetable oil
    Salt and pepper
    Sesame seeds
    Red jalapeno, thinly sliced

    CHAR-GRILLED BROCCOLI

    How to
       Whisk 2 tablespoons each soy sauce and rice vinegar with 4 teaspoons each sesame oil and honey; season with salt and pepper. 
       Thinly slice 2 cups shiitake mushroom caps and 1 shallot; add to the dressing.    
       Toss 2 heads chopped broccoli with vegetable oil; cook on a hot grill pan, 2 minutes per side. 
       Season with salt and pepper. Toss with the dressing, some sesame seeds and a thinly sliced red jalapeno.

    Serves 6 - 8

    What you need
      This is a great way to get in some "bar-b-que" before the grilling season or, in our case, when the grill is on the fritz!!  The 8 lbs of Pork Shoulder was slow cooked until fall-apart tender in the slow-cooker, then drained and excess fat removed.  Our pulled pork sandwiches were  luscious.  Next, what to do with the other 6 lbs? This Combination of "pork & beans" is a perfect one pot meal:  

    1 to 2 lbs pulled pork shoulder (from the smoker or crockpot)
    1 pkg Chopped Onions and Peppers
    2 tablespoons olive oil
    1 cup ketchup
    4 15 oz cans Progresso Cannelini (pr Beans Black Beans)  rinsed & drained 
    1/2 cup firmly packed dark brown sugar
    1 tablespoon dry (powdered) mustard
    1 tablespoon chopped garlic
    1 teaspoon freshly ground black pepper
    1 Tsp Chipotle Chili Powder or your favorite Chili Paste
    1 Tbsp Emerils Italian Essence
    1  bottle light Ale 

    PULLED PORK & BEANS W/ RICE:

    How to
    In a large skillet, Sauté the onions & peppers until golden, then add the pork for just a few moments. 
    Add the remaining ingredients and stir to combine, then add beans and additional liquid if required.  
    Let simmer on low or bake in the oven on 300 for 2 hours.  
    Serve over Rice with a side salad for a complete meal.