Archive for the ‘Vegetables’ Category
Twice Baked Outdoor BBQ Baby Potatoes
2 lbs baby potatoes, pre-cooked
butter
sea salt
fresh ground black pepper
If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
Grilled Vegetable Kabobs
12 lg. fresh mushrooms
Boiling water
1/4 cup Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes
Butternut Squash Fries
1 (2 pound) butternut squash, halved and seeded
salt to taste
Preheat the oven to 425 degrees F (220 degrees C).
Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
Ratatouille
3 good sized aubergines
3 red peppers
1 kg/2 1/4 pounds tomatoes, soaked in boiling water and peeled
3 courgettes/zucchinis
4 cloves garlic
Herbes de Provence (rosemary, thyme etc)
olive oil
salt, freshly ground pepper and cayenne
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Cauliflower Cheese Bake
1 lb. cauliflower florets
1 Tbs. unsalted butter
1/4 cup onion, finely diced
1 tsp. Worcestershire sauce
1-1/2 tsp. Dijon mustard
2 Tbs. lowfat milk
1/4 lb. Muenster cheese, cubed
2 Tbs. mayonnaise type salad dressing
Baked Carrots
1 lb. carrots, peeled and cut into 1/4 inch thick slices
1 ounce Swiss cheese, grated
1 Tbs. plus 1 tsp. unsalted butter
1/4 cup onion, minced
1 Tbs. plus 1 tsp. all purpose flour
1 cup skim milk, hot
1/2 cup seasoned breadcrumbs
Roasted Asparagus
1 lb Fresh asparagus
2 ts Olive oil
2 tb Parmesan cheese, shredded
1 Lemon, cut into wedges
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears then sprinkle with kosher salt. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.