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Grilled Colorful Vegetables
Grilled Colorful Vegetables
 These Fresh Vegetables straight off the grill, cooked in foil or BBQ bag will be requested over and over, every time you barbeque. You cannot beat this side dish with a grilled steak or chicken breast. Pull the Cart-Style BBQ Grill Cover off the bbq, put on your Jack Daniel’s BBQ Apron , grab your 18-Piece BBQ Tool Set and fire up the bbq tonight. Mother said "Eat your vegetables" and done this way you can rest assured they will get eaten.
INGREDIENTS:
½ cup margerine or butter
½ tsp dried thyme
¼ tsp ground pepper
½ tsp season salt
1 tsp greek dry season mix
1 cup sliced mushrooms
1 cup chopped celery
2 cusp cauliflowerets
2 cups broccoli flowerets
4 medium carrots juliened
1 medium onion rough chopped
1 small red pepper rough chopped
1 small green pepper rough chopped
DIRECTIONS:
1. In small saucepan melt butter and add spices, mix well
2. Place all vegetables in bowl or in oven foil bag
3. Pour butter spice over vegetables and toss to mix well
4. If not using bag spread out foil and put vegetables on
5. Seal bag or foil tightly, place on baking sheet
6. Place in medium hot grill, close lid and cook 30 minutes, until vegetables are crisp-tender
NOTES:
Can be done in the oven. Instead of putting in foil put vegetables in a 3qt casserole dish. Cover and bake for 30 minutes at 400 degrees until vegetables are tender crisp.
ADDITIONAL:
When Grilling Colorful Vegetables, if you cut the longer cooking vegetables (carrots, celery, broccoli, cauliflower) smaller than the faster cooking vegetables (mushrooms, peppers, onions) all the vegetables will be cooked fully at the same time.
 Copyright © PRACTICAL SPORTMAN
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[...] of meat as the beer and vinegar work very well in tenderising these. Other Recipes: Grilled Fresh Vegetables: Foiled Perogy Packets: Foiled Potato Packets Fried Caramel Dumplings: [...]