Nov
17
2009
One of the best things about grilling on a fire magic grill, is the flavor of everything you choose to cook. From ribs to pork roasts, tofu hotdogs and vegetables, the choices are endless. One of my favorite recipes for grilling vegetables I learned from the chefs at the restaurant I worked at in Chicago. What you will need to prepare this dish is really up to you, and variations can be made according to your own personal tastes and preferences.
This is what I used the last time: corn on the cob, butter potatoes, carrots, a sweet pepper and a green pepper, a red onion, a few tomatoes and a portobello mushroom. Other necessary items include a bit of salt and pepper, onion soup mix, olive oil and some fresh basil. Once the vegetables have been washed and sliced you will need a large mixing bowl to hold all of the vegetables. The next step is to mix the soup mix, the basil and any others seasonings you prefer, and a bit of olive oil. Next toss the vegetables with this sauce and let them marinate while you prepare the grill. Once the grill has been heated you brush a bit of oil onto it and place the vegetables over the flame.
Some will take a bit longer to cook that the others, the onions and the peppers will take more time than the tomatoes and the portobello mushrooms so place them on the grill first. Once the vegetables are cooked there are a couple of options. You can toss them with red wine vinaigrette or some balsamic vinegar and either have a hot grilled vegetable salad, or you can chill them in the refrigerator for later as a cold salad. Many people are fond of panini bread, which can be toasted on the grill, and together with your favorite cheese this makes for one incredible sandwich. The flavors will amaze you and your meal will be healthy and satisfied. So get out the grill, head to the local farmers market, and enjoy.
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