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Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Zuccini
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Outdoor_cooking - Grilled Zuccini Post by :guydavis Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2423

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Outdoor_cooking - Grilled Zuccini

1 medium zucchini (about 6" long), halved lengthwise
2 Tbsp. prepared Italian or vinaigrette dressing


Cut flesh of zucchini into cross-hatches at a 45 degree angle and drizzle with dressing. Grill, skin side down, for about 5 minutes, then turn and grill on dressed side for 3 minutes. Turn again to get grill marks in the opposite direction and grill for another 3 minutes.

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Outdoor_cooking - Herb-grilled Potatoes Outdoor_cooking - Herb-grilled Potatoes

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-------------------------------------------------1 1/2 lb. potatoes, pref. Yukon Gold 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1 tbsp. fresh rosemary, thyme, basil or oregano, chopped salt and pepper Prepare a medium fire in grill (or preheat oven to 375°F). Peel potatoes or scrub well, then slice 1/4 inch thick. Place in a large bowl and toss with olive oil, garlic, herbs, salt and pepper to taste. Grill potatoes, turning frequently, until browned and tender, 15-20 minutes. Serve hot. Per serving, 256 calories, 14g total fat, 4g protein, 31g carbo, 0mg chol,10mg sodium. Food Exhanges: 2 Grain (starch), 0
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Outdoor_cooking - Grilled Veggies Outdoor_cooking - Grilled Veggies

Outdoor_cooking - Grilled Veggies
1 cup "robusto" Italian dressing 4-6 cups (or so) cut up veggies, such as, peppers, onions, mushrooms and tomatoes (cherry) Toss the veggies with the dressing and make a foil packet large enough to fit all. Grill on a hot grill for 1/2 hour, turning occasionally. We poke small hole in the foil when it gets too puffed up. Note: if the tomatoes are real ripe, grill in their own little packet for about 15 minutes, so they don't get so "lost" and mooshy.
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