I’m fairly certain that when most people think about grilling, it’s all about the protein. But I get excited about the grilled veggies (I’m comfortable being a weirdo 😊), and I have grilled practically all of them at one time or another.
Okay, true confession: my husband has grilled them. My job is prep. We are a good team, because he under-seasons (Do not fear the salt, my love!) and I overcook (Jane + flame = veggie crematorium).
So today I am going to share three recipes: one of my old favorites, one that we have about three times a week and one that I just invented. They are all DELISH in my humble opinion.
Old favorite: Magic Potato Packets
After you slice the potato, fan it out like this:
Fold in the sides to make a packet:
It’s done when the ’taters are soft and the bacon is cooked.
Everyday Grilled Veggies:
There is not really a recipe for this one; just use what you have! The basic formula is 1 pound fresh, washed & sliced veggies, 1 tablespoon of oil (Avocado, Roasted Garlic Infused or Balsamic & Basil Dipping Oil), 1 tablespoon Aged Balsamic Vinegar of Modena and 1 teaspoon of either Seasoned Salt or Ultimate Steak SeasoningTM.
Toss everything together and put it in a grill basket; grill over medium-high heat until they are as tender as you like them.
The newbie (to me, anyway): Grilled Fiesta Sweet Potatoes with Honey
My darlings, I must say that I hesitate to share this recipe with you because now I want all the sweet potatoes for myself. When y’all find out about this, there may be a shortage. Eek!
I slice the potatoes sort of diagonally, so that I have a larger oval “plank” than I would if I cut them into circles.
The glorious end result is positively tantalizing. You really should try it!
PS: if you want to eat your veg and a burger, too, check out this delightful combo!