Sunday, July 12, 2009

Vegetarians at the Grill: The Food

I went to a barbeque yesterday and brought vegetable grillables. I like to grill red peppers, mushrooms, and onions in a foil packet. I marinate them in balsamic vinegar, olive oil, and garlic. What I found out yesterday is that you can take an entire bulb of garlic, peel it, chop off the hard part on the bottom, and then stick it in your Cuisinart mini-prep mini food processor and in 3 seconds you have minced garlic. Then you pour in the balsamic vinegar and olive oil, and you have a marinade. I like to add more spices, but we didn't have any.
Yesterday was the first time I tried marinating the mushrooms for more than a few minutes, and they were amazing - they had a really sharp garlicky flavor to them, probably because of the entire bulb of garlic that was minced up really tiny. In the future, I will probably cook them longer to tone down the garlic. I might also try roasting the garlic first...mmmm.
Another thing I tried was potatoes in tin foil on the grill - these were amazing. Take potatoes (the white ones with the thin skin, or redskins) and chop them up into small pieces (about an inch) and wrap them in foil with some olive oil and salt and pepper (I also used Montreal steak seasoning.) It is actually best to roll up the foil like a tootsie roll so you can flip it. Toss them on the grill at the beginning, and then flip after about 10 minutes so both sides get crispy.
These were both big hits at the barbeque and makes me wish I had a grill here.

1 comment:

  1. My family calls those "camping potatoes" and they are also a good way to use up whatever fresh herbs you have. Just toss 'em in the foil as they are.