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BBQ grilled vegetables with basil moyonnaise |
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Ingredients: Vegetables: - 2 medium red and/or yellow peppers, cut into 8 wedges
- 2 medium zucchini and/or yellow squash, cut diagonally into 1-inch pieces
- 8 small carrots with 1-inch greens intact
- 6 green onions and/or red scallions, cut into 3-inch pieces
- 2 tablespoons butter, melted
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 1 teaspoon finely chopped fresh garlic
Basil Mayonnaise: - 1/2 cup mayonnaise
- 1 teaspoon finely chopped fresh garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup coarsely chopped fresh basil leaves
Preparation: Heat gas grill on medium or charcoal grill until coals are ash white. Make aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan. Place peppers, squash, carrots and onions in grilling pan. Drizzle with melted butter; sprinkle with pepper, salt and 1 teaspoon garlic. Place on grill. Cover; grill, stirring occasionally, until vegetables are roasted (8 to 12 minutes). Meanwhile, stir together all basil mayonnaise ingredients in small bowl. Serve with roasted vegetables. Makes 6 servings. |
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Honey BBQ (Barbecue) grilled vegetables |
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Ingredients: For sauce: - 1/2 cup butter or margarine, melted
- 1/3 cup cider vinegar
- 1/3 cup honey
- 2 cloves garlic, minced
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon marjoram Dash pepper
For vegetables: - 4 red bell peppers, cored, seeded and cut in half
- 1 large red onion, cut into 1/2-inch thick slices
- 4 large portobello mushrooms
Preparation: Mix together ingredients for sauce and brush on vegetables. Allow to marinate about 1/2 hour. Grill vegetables. If you use the oven, pour the sauce over the veggies and marinate for about 1/2 hour, drain the veggies, place in shallow baking dish and bake at 425º for about 20 minutes and then finish them off by putting them under the broiler for a short time. Note: You can also use yellow squash, zucchini, sweet onions etc. What ever you have on hand. |
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Grilled Stuffed Mushrooms |
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If you are looking for a side dish that is slightly more elegant, consider stuffed mushrooms. - 24 medium mushrooms
- 1/4 cup of green onions, minced
- 4 tablespoons of margarine
- 2 teaspoons flour
- 1/2 tsp dried marjoram
- 1/4 cup dry white wine
- 1/2 cup cooked ham, chopped finely
- 1 tablespoon of parsley, minced
1. Wash the mushrooms and remove the stems. 2. Cook the onions in a little butter until they are softened. Add the marjoram and flour and combine, then stir in the wine. Continue to stir until it thickens. 3. Stir in the ham and parsley. 4. Stuff the mushrooms with the ham mixture. 5. Wrap the stuffed mushrooms in a foil packet and add pieces of margarine. 6. Seal the edges and grill over medium heat for fifteen minutes. |
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Our Editorialist Alain, a barbecue passionate, will write regularly about his barbecue happenings, tips and things to know about barbecue life! 
