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Full Online Book HomeLearning KitchenOutdoor_cooking - Marinated Grilled Vegetables
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Outdoor_cooking - Marinated Grilled Vegetables Post by :superdude99 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1854

Click below to download : Outdoor_cooking - Marinated Grilled Vegetables (Format : PDF)

Outdoor_cooking - Marinated Grilled Vegetables

1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 TBSP. Finely chopped shallot
2 TBSP. Dry white wine
1/2 TBSP. Minced garlic
1/2 TBSP. Freshly ground black pepper
1 tsp. Kosher salt

4 new potatoes, unpeeled
4 Roma tomatoes, cut in half lengthwise
3 small zucchini, cut lengthwise
2 ears yellow corn, Cut into 3-inch pieces
2 purple onions, cut into 3/4 inch slices
2 portabello mushrooms, quartered
1 lb. Fresh asparagus, trimmed and cut diagonally
1 small egg plant, cut into 1 inch slices
1 sweet red and yellow pepper, cut into strips

Combine the marinade ingredients and set aside.

Cook potatoes in boiling water for 5 minutes and drain. Cut in half.

Add potato, tomato, and the next 8 ingredients to vinegar mixture, toss and marinade for at least 1 hour.

Remove vegetables from marinade, reserving liquid.

Cook vegetables on grill over medium heat for 12 -14 minutes. Remove from grill and drizzle the remaining marinade over top.

Add the following freshherbs: 1 TBSP. of each: rosemary, chives and parsley.

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Outdoor_cooking - Potatoes Rosemary For The Grill  B> Outdoor_cooking - Potatoes Rosemary For The Grill B>

Outdoor_cooking - Potatoes Rosemary For The Grill  B>
2 tsp. rosemary1 Tbl. dijon mustard1/2 stick melted butterSalt and Pepper to taste Cut potatoes into bite sized pieces and put into a bowl. Add remaining ingredients.Toss with potatoes and put in to foil packet. Make sure it is sealed and double wrapped. Either place on top of grate or in oven and cook or bake for 40 to 45 minutes turning occasionally. If you don't have enough room on top of the grate you can place directly on coals (turn often so they don't burn). Be careful unwrapping or cutting open so

Outdoor_cooking - Honey Baked Beans Outdoor_cooking - Honey Baked Beans

Outdoor_cooking - Honey Baked Beans
2 Cans Bush baked beans -- 16-21 oz. or 2 Cans other baked beans 3/4 Cup Hunt's barbecue sauce or 3/4 Cup other barbecue sauce 2 Tablespoons onion -- chopped 3 Slices bacon (crisp cooked drained crumbled) 2 Tablespoons honey 3/4 Teaspoon paprika 1/4 Teaspoon dry mustard Fold together all the ingredients in a large bowl. Transfer beans to a 9x9x2-inch metal baking pan. Grill pan of beans, uncovered, indirectly over medium heat in a covered grill for about 1 hour or till mixture is heated through. Or place the beans in a 2-quart square baking dish and bake in a