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Vegetables and Fruits

Meat isn’t the only thing that tastes great on the grill, veggies are even tastier from the grill.  Marinate chopped or halved veggies ahead of time in a favorite marinade or vinaigrette and depending on the size, either place directly on the grill or thread on bamboo skewers and cook to desired doneness.

Quick ReciTip
Using skewers? Soak bamboo skewers in water for at least 30 minutes to prevent veggies from sticking.

Crispy Smashed Potatoes

Ingredients:
2 pounds small red or Yukon gold potatoes
Olive oil spray
1 teaspoon sweet paprika or more to taste
Coarse salt, such as kosher salt or sea salt
2 tablespoons minced chives

Instructions: Cover the potatoes with a couple of inches of salted water in a large pan. Bring to a boil, then simmer over medium heat until the potatoes are tender enough to pierce easily at the center but still completely hold their shape. The cooking time will vary with the size of the potatoes. Drain, then return to the pan and turn the heat back on to medium for 1 minute. Remove from the heat, and then cover with a doubled clean dishtowel and the pan lid. Let sit for about 5 minutes while the towel absorbs the potatoes’ steam.

Fire up the grill to medium heat.

Place potatoes on a baking sheet and, while warm, lightly squash each with the heel of your hand or a meat pounder. The potatoes should split apart at both their ends and show cracks throughout, but mostly still hold together. Spray potatoes thoroughly with oil, then sprinkle with paprika and salt to taste.

Place potatoes on the grill and cook for several minutes on each side as needed to crisp and brown a few edges. Arrange in a serving bowl, top with chives, and serve hot. Serves 6.

Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison

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Grilled Vegetable Orzo

Ingredients:
1 medium red onion, cut into 1/3-inch-thick slices
2 zucchini, about 6 ounces each, cut lengthwise into 1/3-inch-thick slices
Vegetable or olive oil spray
Salt
1 pound orzo pasta
2 tablespoons flavorful extra-virgin olive oil
1 tablespoon finely minced fresh rosemary or sage leaves, optional (do not substitute dried)

Instructions: Fire up the grill, bringing the temperature to medium. Spray the onion and zucchini with oil spray. Sprinkle them with salt. If you wish, skewer the onion slices on soaked bamboo skewers to hold them together as they cook. Grill the vegetables, about 10 to 12 minutes for the zucchini and 12 to 15 minutes for the onion, turning so that each faces the fire twice on each side. After grilling and when vegetables are cool enough to handle, cut veggies into neat small dice. Meanwhile, cook the orzo in salted water according to the package directions. When done, toss with the grilled vegetables, extra-virgin oil, and if you wish, fresh herbs. Serve warm. Serves 6 to 8.

Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison

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Grilled Apple Slices with Brown Sugar Butter

Ingredients:
6 tablespoons unsalted butter
1 tablespoon packed brown sugar
4 large baking apples, such as Rome Beauty

Instructions: Fire up the grill, bringing the temperature to medium. On the edge of the grill, melt the butter with the brown sugar in a small saucepan.

Peel, core, and slice the apples, cutting each into 1-inch thick wedges. Thread the apples onto thin metal skewers. Brush the apples with about half of the butter. Grill the apples uncovered over medium heat for 10 to 12 minutes, until tender, turning to cook on all sides. In the last couple few minutes, brush again with butter. Slide apples from skewers and serve warm as a side dish or light dessert. Serves 6 or more.

Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison

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