If you are looking for new vegetable recipes to add to your diet, look no further than this magical dish because you will love how all the flavors blend, and the freedom the recipe gives you to select your own seasonings means you can go for the international or classic flavor you want, or even spice the mixture up. Even if you only add salt and black pepper to the vegetables you will still have plenty of flavor in there. Vegetables offer enough flavor not to need to much spice or herbs in there, but the choice is yours.
Because the vegetables are cooked in aluminum foil packets all their juices will combine instead of running into the hot coals. This blends the flavors even more and adds to the beauty of the dish. Have all the vegetables cut into equally-sized pieces so they cook evenly and you do not end up with anything either overcooked or undercooked. When you open the foil packets be careful and lean backwards, because a face full of hot steam is not a pleasant experience. If you are unsure which barbequed vegetable side dish to make, choose this one because the flavor is just so good.
A classic side dish at cookouts from spring through autumn is grilled fresh vegetables including potatoes. The potatoes can make this dish of mixed fresh veggies hearty enough to be a meal in its own right and it makes a perfect accompaniment to whatever else is being thrown on the grill that day. You can choose from any vegetables which are fresh and in season, but this recipe includes some that can be found in peak freshness throughout the summer.
Feel free to make changes to this recipe according to what your local farmer’s market or produce shop has available. Of course, if you happen to be a gardener you can mix things up with some of the bounty from your own back yard! Potatoes are the staple ingredient here and are available year round. This dish takes well to any number of different seasonings or even nothing but a pinch of salt and pepper!
Potatoes are taken to another level in this exciting barbeque recipe. Not only do you have the hearty, earthy flavor of potatoes but asparagus, green beans and tomatoes are in there, offering range of colors and flavors in this dish. Onion and/or garlic and olive oil can be added to further enhance the dish and you can choose which seasonings to use. Fresh cilantro or parsley would be good, or you could try rosemary or tarragon, or even a pinch of mixed dried herbs. Any combination would work. This side dish is magical served alongside beef, pork, chicken, seafood or any other protein. You could even increase the portion size and offer it to vegetarians because the potatoes make the dish filling and hearty while the other ingredients enhance the flavor of the potatoes and offer a variety of textures and flavors.
- 4 medium size potatoes, cut into ¼ inch wedges
- 12 asparagus spears, cut into thirds after discarding the woody bottom part of the stem
- 2 small or one larger tomato, halved and sliced
- A handful of green beans or wax beans, cut into 1" pieces
- Diced onion and/or garlic, if desired
- A dash of olive oil
- (Feel free to get inventive and make your own additions as well)
- Seasonings of your choice, to taste
- Heat up the grill while you chop your vegetables and place them onto a 2’ length sheet of aluminum foil and drizzle with olive oil, along with any herbs and seasonings you like (you can also add these after the vegetables have been grilled).
- Fold up the foil into a packet so that your vegetables will steam while getting just a touch of that grilled flavor and a little bit of a sear.
- Place the packet on a medium hot grill and cook for about 10-12 minutes (the potatoes are the key here, since they take longer to cook than most other vegetables - which is why they are sliced fairly thin in this recipe).
- It is really that simple to make this great side dish, which celebrates the bounty of summer.
Serve this tasty dish hot and fresh from the barbeque. The flavors of the vegetables are of course best when picked fresh from the garden but not everyone can grow their own. It makes a nice change from the standard grilled potatoes recipe you might be more accustomed to, and is a fun lunch side dish the kids will love to help you make. Keep them away from the knife and hot barbeque but let them stir the mixture and help choose which herbs you are going to add. If you have a hard time getting your kids to eat their vegetables try this quick and simple recipe.
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