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LOCATION: Recipes >> Outdoor Cooking >> Grilled Veggies 01

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I make grilled onions and veggies often. I use sweet onions, like
vidalia. Cut them in half through the root and stem end (rather
than the equator). Pour balsamic vinegar into the onion so that
it flows between the layers. Coat with olive oil, and grill for
about 1/2 hour over fairly hot coals. Flip it a couple of times,
but be sure to blacken the cut sides. It comes out very sweet and
very tender!

I also like to grill red, yellow and orange peppers. They look
great together. Prepare them by cutting them into thirds or
quarters, depending on how many lobes there are. Cut them through
the curved part, top to bottom, so that the pieces you are left
with are as flat as possible. Towards the top and bottom they
curve inwards, so cut these parts off too. You will be left with
fairly flat, fairly consistent pieces which will grill evenly.

Brush the peppers with a marinade made as follows:

1/2 cup olive oil
1/4 cup (or more) finely chopped fresh basil
2 minced garlic cloves (or more)
1 teaspoon seasoning blend (below)

Seasoning Blend:

2 Tablespoon onion powder
2 Tabldspoon dried basil
1 Tablespoon dried thyme
1 Tablespoon paprika
2 teaspoon white pepper
1 teaspoon dry mustard

Try to get as much of the chopped basil onto the veggies as possible.
Leave them sitting around "marinating" on a tray while you prepare
other stuff--your guests will love the way they look.

Grill the peppers until the skin is somewhat burned (don't overdo
it!), and the peppers are soft. They too will be very sweet.

Another thing that grills well is tomatoes. They cannot be too
ripe. Try to find large diameter firm ones. Cut them into THICK
slices (like 3-4 slices per jumbo tomato) and brush heavily with
the basil-spice oil marinade. Cook until soft, but not too soft
or they will fall apart.


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