As I’ve mentioned before, during the summer I do quite a bit of cooking on the grill. While many people are familiar with making steaks, chicken, and burgers on the grill, I find that they are frequently surprised when I mention...
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As I’ve mentioned before, during the summer I do quite a bit of cooking on the grill. While many people are familiar with making steaks, chicken, and burgers on the grill, I find that they are frequently surprised when I mention cooking vegetables on the grill. With the right tools, it’s quite easy – and so delicious! I started cooking vegetables on the grill when I got a grill basket at a local kitchen store. It’s nothing real fancy – just a pan with small holes on the bottom. The holes are small enough to keep food in the pan while still allowing the wonderful flavor of cooking on the grill. I have found that just about any vegetable that can be roasted can be cooked on the grill. I just toss the veggies with some olive oil prior to cooking to keep them from sticking to the pan. This past week, I had some brussels sprouts in the refrigerator that I wanted to use. I love to make roasted brussels sprouts in the winter, but I didn’t feel like using the oven in the hot weather. So, I made them on the grill with some potato and onion. Drizzled with good quality Balsamic vinegar, the veggies were a delicious side dish for the steak that I also made on the grill!
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