Replies to This Discussion

Permalink Reply by Ron Rowe on May 4, 2009 at 1:19pm

Hi Kim,
Well, on the main page of the veggie section there are a ton of recipes for grilled asparagus, seems to be a favorite. I tried Oliver's corn on the cob recipe over the weekend and can attest that it is really good!!

One of my favorites on the grill is a take off of the veggies used in a new england style clam bake.

I take small 2lbs of red potatoes and half them, 1/2 lb. of baby carrots, add fresh green beans, 3-4 ears of corn and cut each ear into 3 pieces and finally about 1/2-1 lb. of pearl onions depending on how much you like onions. For all the veggies you can change the amounts of each depending on how much you like each type.

Put all of the veggies in a large (2 gallon) ziplock bag
add 1/4 cup olive oil, 1/8th cup of balsamic vinegar, 3-6 cloves of finely diced garlic (Depends on your taste. I really like garlic), 2 tablespoons of oregano, 2 tablespoons of basil,(Fresh if available) salt and pepper to taste and the juice from 1/2 a lemon. Seal the bag, shake well and refrigerate for up to 24 hrs, shaking the bag every 4 hours or so.

take out and let veggies warm to room temp. grill over a medium heat turning often until potatoes and carrots are cooked through.

Permalink Reply by Kimberly on May 4, 2009 at 7:55pm

Ron Rowe said:

Hi Kim,
Well, on the main page of the veggie section there are a ton of recipes for grilled asparagus, seems to be a favorite. I tried Oliver's corn on the cob recipe over the weekend and can attest that it is really good!!

One of my favorites on the grill is a take off of the veggies used in a new england style clam bake.

I take small 2lbs of red potatoes and half them, 1/2 lb. of baby carrots, add fresh green beans, 3-4 ears of corn and cut each ear into 3 pieces and finally about 1/2-1 lb. of pearl onions depending on how much you like onions. For all the veggies you can change the amounts of each depending on how much you like each type.

Put all of the veggies in a large (2 gallon) ziplock bag
add 1/4 cup olive oil, 1/8th cup of balsamic vinegar, 3-6 cloves of finely diced garlic (Depends on your taste. I really like garlic), 2 tablespoons of oregano, 2 tablespoons of basil,(Fresh if available) salt and pepper to taste and the juice from 1/2 a lemon. Seal the bag, shake well and refrigerate for up to 24 hrs, shaking the bag every 4 hours or so.

take out and let veggies warm to room temp. grill over a medium heat turning often until potatoes and carrots are cooked through.

Permalink Reply by Kimberly on May 4, 2009 at 7:55pm

Thank u so much Ron!

Permalink Reply by Mark Navoni on February 18, 2010 at 11:51am

I am also very new here, but one of our favorite veggies to grill are sweet onions. Take a nice Vidalia or Walla Walla onion and cut it into round discs (ring style), just don't pull them apart. I usually cut them about 1/4" or so thick. Baste them lightly with some olive oil on both sides and sprinkle with salt and pepper, granulated garlic, or whatever you like to season your meat and stuff with. Cook them until they get a nice color to them, the outer rings may start to get a bit charred. They are like marshmallows, the more cooked/burnt they are, the better they are. Even people that say they don't like onions seem to love these. Enjoy!