The great thing about grilling (besides ribs, chicken, hot dogs, and hamburgers) is that you can also grill just about any vegetable and most fruits.
CHOOSE YOUR FAVORITES:
Grilling veggies and fruit can be done directly on the grill or placed in a special grilling tray or basket.
Asparagus, bell peppers; red, green, orange, yellow, corn on the cob, eggplant, fennel, mushrooms, onions, summer squash, zucchini, tomatoes, potatoes; red, white, purple, or my favorite sweet potatoes. Now here’s the trick and it works well with all but the corn on the cob and the tomatoes. Choose the vegetable or vegetables, and slice to the desired size. Vegetables should be cut thick so that they do not turn to mush and so that they are easier to move around the grill.
Place in a large zip-lock bag.
Add 3 tbsp. olive oil, minced garlic and salt, and fresh ground pepper to taste.
Seal and shake the bag until all are well coated. (Increase or decrease oil depending on the amount of vegetables)
For tomatoes; slice, brush with olive oil and sprinkle with salt and pepper. For corn on the cob; you can leave the husk on, or remove the husk and wrap them in aluminum foil. Then just place on the grill and cook until the desired doneness.
Having a grilling caddy stocked with all your grill’n needs is a must.
This could be kept inside, cleaned, and ready-to-go, whenever the grill’n mood hits you or placed in your outdoor kitchen, convenient and ready at a moment’s notice.
Below are a few things I have in mine and some additional items of suggestion. The caddy is there to help ensure your grilling experience is more concentrated on cooking & flavor and less on a cardio workout of you running in & out to retrieve items.
Grill Gloves (Stout)
Plastic Spray Water Bottle, filled with water
And grill cleaning supplies.
Easy-off Oven Cleaner works really well or another degreaser product. Also for the outdoor kitchen, a Stainless Steel Cleaner comes in handy.
EVERY TIME YOU GRILL:
When grill’n chicken, play it forward and add extra breast to the grill at
Think of the salads and pasta dishes you can add grilled chicken too. Then
there’s a frittata, omelets, sandwiches, and even an array of Latin dishes that
would welcome grilled chicken.
Like my Grilled Chicken and Peaches, Brie and Green Grapes Quesadilla
COOKING & FLAVOR:
To prevent food from sticking, lightly coat the grilling surface with small among
of cooking spray, or vegetable oil; after you have cleaned your grill and
before turning it on.
To maintain food flavor; clean grill grates and inside of the grill lid
Remove old coals, flavor chips, and any food dropping that have accumulated from prior cookings.
Allow grill to preheat
Frequently basted food with fresh marinades to help seal in flavor and
prevent drying out.
Avoid nylon bristle brushes for basting – they can melt from the grill’s high
heat and add unwanted fiber to your protein.
Also, to help aviod flare-ups and charring, use lean meats and trim away
Try not to pierce the meat, we don’t want all that juicy flavor to escape.
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live, life, deliciously!