Many of you know there is still room on that grill for vegetables! And they are good for you. Now with summer approaching we are all anticipating good meals off the grill. I’ve already started! Anything to take a break from the humdrum of the kitchen! Several vegetables grill well, but some aren’t for grilling, especially those high in water content, i.e., cucumbers, celery, lettuce or most leafy greens. But even a slightly skilled backyard chef can do wonders with asparagus, eggplant, onions and even cabbage. Peppers are a natural grilling choice too, whether you choose bell peppers or the hot variety.
Grilling vegetables isn’t complicated. You’ll want to start with a clean grill. Be sure you wash the vegetables well. You might want to cut the vegetables into smaller pieces (this will of course depend on the vegetables you are grilling.
Marinades usually work well and most vegetables cook better and are less likely to stick if brushed with high-quality oil. For added flavor, sprinkle grilled vegetables with fresh herbs.
You can cook most vegetables directly on the grill. Sliced vegetables may do better (not fall through the grate) when speared on kabobs or wrapped in heavy duty foil. But remember that cooking in foil will take away from the smoky flavor that you would get if cooked without the foil, and this to me is one of the reasons for grilling vegetables. On the other hand there is that little thing called convenience! I like to grill the vegetables because then I don’t have to use the stove in the kitchen and dirty more pans!
As always I go in for the unusual and below I have some yummy ideas for you to try.
Dark Chocolate Grilled Potatoes and Onions
4 potatoes, sliced
1 red onion, sliced
salt to taste
Donya Marie’s Dark Chocolate Meat Rub (double or spicy flavor)
4 tablespoons butter
Preheat grill for medium heat. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
Dark Chocolate Grilled Jalepeno Bacon Blankets
6 fresh jalapeno peppers, halved lengthwise and seeded
1/3 cup Donya Marie’s Dark Chocolate Ultimate Chocolate Sauce (original flavor)
1 Tblsp of Donya Marie’s Dark Chocolate Meat Rub (double or spicy flavor)
1 (8 ounce) package cream cheese
12 slices bacon
Preheat an outdoor grill for high heat. Boil the peppers after cleaning them for 4 minutes, then soak them in cold water another 3-4 minutes before making and grilling. Mix Donya Marie’s Dark Chocolate Ultimate Chocolate Sauce (original flavor) and Meat Rub with the cream cheese. Spread cream cheese mixture to fill jalapeno halves. Wrap the jalapeno peppers with the bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy. You can also bake these instead of grilling. Uuse a broiler pan to give the grease somewhere to go. 325° for about an hour.
Grilled Dark Chocolate Mango Quesadillas
16 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 (12 oz) jar Donya Marie’s Dark Chocolate Sultry Mango Salsa
1/4 cup butter, melted
Preheat grill for medium heat.
Spread half of the tortillas with about 2 tablespoons cream cheese each. Spread Donya Marie’s Dark Chocolate Sultry Mango Salsa (drain off juice first) over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top and bottom. Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.