Secrets to Great Grilled Vegetables
Cook vegetables over high heat. This high heat brings out the natural sugar of the vegetables and enhances flavor.
Grill about 1/2 of a pound of raw vegetables per person served.
Grilled vegetables can be served at room temperature and they keep well. Consider cooking in advance to avoid a traffic jam on the grill at rush hour. If the veggies are prepared before game day and refrigerated, plan to reheat on game day. The flavor is not enhanced when the vegetable is served cold.
Season vegetables simply with kosher salt, pepper, and olive oil. Consider marinating vegetables in a dressing made of olive oil and lemon. Add lemon wedges and other dips such as a Greek Yogurt Ranch dip to the serving table. The choices are endless!
Sprinkle grilled vegetables with fresh herbs to enhance flavor.
Some of the best vegetables to lay down on your hot grill include green beans, tomatoes, onions, corn, asparagus, zucchini, eggplant, and bell peppers.
A food poll on twiigs.com rated corn-on-the-cob as the viewers' favorite side dish for a barbeque, slightly ahead of potato salad and chips and dip.
Sprinkle vegetables with a pinch of sea salt to add a bright briney taste to the sweet taste of the grilled vegetables.
Recipes for Sides - Veggies, Rice, Potato Salad and More...
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Makes 8 servings
Total Time 7 hours 20 minutes
1 pound dry red kidney beans
2 quarts water
1 large yellow onion, cut in eighths
1 bay leaf
6 whole black peppercorns
3/4 cup medium amber pure maple syrup
1/2 cup light brown sugar, lightly packed
1/2 cup ketchup
1 Tbsp. Chinese chili paste
1 Tbsp. grated fresh ginger
1 tsp. kosher salt
5 ounces thick-cut smoked bacon, cubed
Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
Place the beans in a large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. Drain beans and reserve liquid.
Preheat the oven to 225 degrees F.
Whisk together the syrup, sugar, ketchup, chili paste, ginger, salt , and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
Transfer the beans to a large pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally, adding 1/2 cup more of cooking liquid if too dry.
Cilantro Lime Rice
Makes 8 servings
Total Time 15 to 30 minutes
4 cups of cooked white rice
1 cup fresh chopped cilantro
salt and pepper to taste
Zest and quarter limes.
Start with 4 cups cooked rice. Prepare rice the day before, and simply steam the refrigerated rice quickly to loosen the rice and prepare for the additional ingredients.
Mix the chopped cilantro and lime zest into the rice.
Drizzle olive oil over the top of the rice and salt and pepper to taste. Mix the rice.
Tips and tricks...
Simple is often better on game day! Stop by your favorite Chipotle or Qdoba restaurant on your way out of town for a to go order of cilantro rice. Serve your grilled shrimp with a simple and delicious store-bought rice solution!
Blue Cheese Potato Salad
Makes 4 - 6 servings
Total Time 1 hour
4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 Tbsp. white vinegar
1 bunch green onions, chopped
1/2 tsp. salt
1 tsp. ground black pepper
11/2 oz. blue cheese, crumbled
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain, crumble, and set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop, leaving skins on.
In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon, and cheese and toss to coat.
Tips and tricks...add this tangy potato salad as a side to spicy chicken wings to create a football feast to remember!
No Knead Crusty Bread
Makes 1 loaf
Total Time 4 hours 30 minutes
1/4 tsp. active dry yeast
11/2 cups warm water
3 cups all-purpose flour, plus more for dusting. White or wheat
11/2 tsp. salt
Cornmeal or wheat bran for dusting
In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. The dough is ready when its surface is dotted with bubbles. Lightly flour your work surface and lace dough on it. Sprinkle witha little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for 15 minutes.
Gently shape the dough into a ball. Cover with a dish towel and let rise for about 1 to 2 hours. When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger. Preheat oven to 475 degrees F. Cover in a Dutch oven and bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least one hour. Enjoy!
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