Probably 3 out of 4 Sunday dinners around here are on the barbecue. The main dish isn't usually too hard. Think Flintsone. Fred Flintsone. Meat...fire...sear...good.
The problem comes with the others say "what'll we have on the side?"
What? A grilled hunk of meat isn't enough?
Alright, let me see what I can do...
OK, this is my go-to side dish and cooking method for sides on the grill. It's easy. It's cheap. It's delicious.
While I use a zucchini in the recipe below, you can use any soft vegetable like broccoli, squash, asparagus, etc. Hard vegetables like carrots and potatoes would take a much longer cooking period.
Ready?
INGREDIENTS
1 large zucchini (or a vegetable of your choosing) for three people, scale up as needed for more
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon olive oil
Slice up the vegetable in quarter inch slices.
Stack them like poker chips and cut in half.
Slice again so they're quartered.
Put in a leak-proof plastic bag (I save old bread bags for this purpose). Add the salt and pepper. Twist the bag closed a shake well to distribute. Add the olive oil, twist and shake again.
Pour out onto a sheet of foil paper and seal the foil around the vegetables.
Grill with your entree on the barbecue over indirect heat. About 20 minutes, around the same time it takes to cook your steaks.
Darryl
Copyright 2015 - Darryl Musick
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