I’ve found the replacement for eating popcorn while watching a movie. No more of that. Grilled bacon-wrapped jalapeno-stuffed olives are much, much better. Yeah, there’s definitely a spicy kick to them. And a little smokiness from the bacon. A bit salty. Just give me a bowl of these little bites and a little cool ranch or blue cheese dressing (gotta cool off!) and I’m happy!
You don’t have to go the spicy route when you make grilled bacon-wrapped jalapeno-stuffed olives if you don’t want to. Any stuffed olives will work just fine for this recipe. Try Gouda-stuffed olives, they’re fantastic too! Just make sure you get big olives, big enough to wrap the bacon around. Those lil ole pimento-stuffed olives that are barely bigger than peanuts just won’t do. And since you’ve got the grill going, might as well add a few bacon-wrapped meatballs!
Grilled Bacon-Wrapped Jalapeno-Stuffed Olives
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 15 bites
- 15 jalapeno-stuffed green olives
- 5 slices thin bacon cut into thirds
- Your favorite rub or seasoning
- Ranch or blue cheese dressing for serving
Fire up your grill for indirect cooking.
Wrap each olive in a piece of bacon. I didn't need a toothpick to secure the bacon, but you might.
Sprinkle your rub out on a plate and roll the bacon-wrapped olives in it to coat.
Grill 20-30 minutes or until the bacon is cooked.
Serve with cool ranch or blue cheese dressing for dipping.
Simple yet delicious. You don’t always have to struggle to come up with a grill-able side dish idea, and you definitely don’t have to spend hours or even many minutes putting one together. Grilled yellow squash actually made me love squash, and let me tell you, that’s not an easy thing to do. The key for me was the onions. And that means Vidallia onions when I can get them. Always.
I also like adding my favorite seasonings to the foil packet instead of ‘just’ salt and pepper. One we truly enjoy is the Casa Seasoning from Albukirky Seasonings. It’s the perfect blend of salt, pepper, garlic and lemon, among other things.
Also try my grilled marinated medley, everything great in a single dish.
Grilled Yellow Squash
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 -6 servings
- 6 medium yellow squash sliced
- 1/4 cup unsalted butter
- 1 medium sweet onion sliced thin
- Kosher salt and freshly ground black pepper to taste
Fire up your grill for indirect cooking at 350 F. Alternatively, you can make this in an oven preheated to 350 instead.
Place all ingredients on a large piece of aluminum foil. Seal tightly.
Transfer to the grill or oven and cook 20-25 minutes or until crisp-tender.
We were both blown away by just how wonderfully tasty this grilled marinated medley was. The perfect dish for a nice (but kinda warm) spring day here in Indiana, it couldn’t have been any easier. We just grilled a few vegetables and a little smoked sausage, tossed them all into a pan along with some broth and balsamic vinegar, and in no time we had a complete dinner. And yes, like us you’ll want to drink the juices out of the bottom of the pan. They’re divine.
There aren’t any rules to making a grilled marinated medley. Use whatever meat and vegetables you desire or can find fresh. I went with a no-thrills smoked sausage ring, sliced into rings, and then just grilled a few of our favorite vegetables. Zucchini would also be great in it, along with squash (I love grilled squash and grilled Tuscan vegetables).
Grilled Marinated Medley
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 6 -8 servings
- 18 ounces smoked sausage
- 1 1/2 pounds baby potatoes
- Vegetable oil
- 3 ears corn on the cob husked
- 1 large sweet onion quartered
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1/4 cup balsamic vinegar
- 1 quart vegetable broth
Fire up your grill for direct and indirect cooking.
Grill the sausage then cut into rounds.
Toss the potatoes with just a splash of oil and grill (I use a grill basket) until just starting to get soft. Remove.
Also place the corn onto the grill. Rotating often, cook until starting to char.
In a large deep disposable aluminum pan combine all ingredients.
Place back onto the grill over indirect heat and let cook another 30 minutes-1 hour or until the potatoes are completely done and the onions are softened. You don't want the broth to boil, but a light simmer is ok.
Serve hot with plenty of the broth from the bottom of the pan.