Asian Grilled Vegetables

I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.I used bell pepper, onion and zucchini but really you can use any vegetables you can find as long as they all have the about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients.

Asian Grilled Vegetables
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 4-6 servings
 
Ingredients
  • 1 red bell pepper, cut into squares
  • 1 onion, quartered and separated
  • 3 zucchini, cut into 1/2" slices
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flake
Instructions
  1. Fire up your grill for indirect cooking.
  2. Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often,
  3. Transfer ingredients to a grill basket. If you don't have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
  4. Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.

Dilly Dilly Grilled Mushrooms

Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire.
You could actually substitute your favorite herb or spice for the dill for something different. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again.

Dilly Dilly Grilled Mushrooms
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: I like to double the amount of dill weed and garlic salt.
Ingredients
  • 1/2 pound medium fresh mushrooms, stems removed if desired
  • 1/4 cup butter, melted
  • 1/2 teaspoon dill weed (dried is fine, but you'll want to use more)
  • 1/2 teaspoon garlic salt
Instructions
  1. Fire up your grill for medium-high cooking.
  2. Place mushrooms into a grill basket or thread onto skewers. (If using bamboo skewers, soak them for 30 minutes in water before using).
  3. Combine the butter, dill and garlic salt. Brush 1/3rd of the mixture over the mushrooms.
  4. Transfer to the grill and grill for 10-15 minutes or until just tender, rotating occasionally and brushing with the remaining dill mixture a few more times.

Grilled Tuscan Vegetables

You could’ve just knocked me over with a feather. I don’t usually find myself bragging about a vegetable side dish. Until now. All of the flavors of the vegetables came together perfectly. Smokey bacon, a little garlic and a combination of tastes and textures cooked in almost no time.
I’ve made grilled Tuscan vegetables a few times now and sometimes I leave off the Parmesan and sometimes I don’t. Sometimes I add a pinch or two of red pepper flake for a little kick and sometimes I don’t. And if I don’t have spinach leaves? Or zucchini? That’s ok. You can substitute just about any vegetable you have on hand, but I always include the artichoke hearts. Always.

Grilled Tuscan Vegetables
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 (8 ounce) can artichoke hearts, drained, chopped roughly
  • 3 medium zucchini, cut into 1/4" slices
  • 4 cups baby spinach leaves, washed
  • 2 plum tomatoes, cut into 1/4" slices
  • 4 ounces button mushrooms, cut into 1/4" slices
  • 4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 6 slices bacon trimmed of excess fat and chopped
  • 1/4 cup grated Parmesan cheese
Instructions
  1. Fire up your grill for direct cooking over medium heat.
  2. Note: You can make these veggies in a grill basket or in foil packets.
  3. Combine all ingredients except for the cheese.
  4. Divide between large pieces of foil and seal tightly or transfer to a large grill basket.
  5. Place over the fire and grill for 15 minutes or until the vegetables are the desired tenderness, tossing or shaking occasionally.
  6. Remove from grill. If using packets, open them carefully as they will be full of steam.
  7. Serve garnished with the Parmesan cheese.

Grilled Potatoes with Mustard-Garlic Dressing

There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a tone for me. Tender, buttery potatoes contrasted with tangy mustard and vinegar. I found the combination to be perfect, and easy to make to boot.
Anita and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of the mustards I instantly picked up a bottle of each one. They are truly fantastic. Instead of whole grain mustard, I used The Mustard Man’s Simply Peppered mustard in the dressing for these grilled potatoes. The light peppery flavor brought a nice little bite.

Grilled Potatoes with Mustard-Garlic Dressing
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
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Serves: 6-8 servings
 
Ingredients
  • 2 pounds new potatoes, all about the same size
  • Kosher salt
  • 3 tablespoons white wine vinegar
  • 2 tablespoons whole-grain mustard
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Vegetable oil
  • 1/4 cup fresh parsley, chopped
Instructions
  1. Boil the potatoes in a pot of salted water until just tender. Alternatively, steam the potatoes using a steamer. Drain and let cool slightly.
  2. Whisk together the vinegar, mustard and garlic. While still whisking, add the oil until emulsified. Season with salt and pepper.
  3. Fire up your grill for medium-high cooking.
  4. Toss the potatoes with a little oil. Season with salt and pepper and add to a grill basket. Note: I put the grill basket over a sheet pan so that any excess oil drips off.
  5. Place the basket onto the grill and cook for 5-10 minutes, stirring gently, or until the potatoes are done and have a light char.
  6. Transfer potatoes to a large bowl and drizzle with the dressing. Toss to coat.
  7. Serve garnished with the chopped parsley.

Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again.
I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have.

You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits!). It’s delicious and not overwhelmingly hot.

Did you know you can also grill macaroni and cheese? It’s crazy good too!

Grilled Cornbread with Jalapeno Honey Butter
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 batch your favorite cornbread (I use Jiffy)
  • 1/2 cup unsalted butter
  • 1 (4 ounce) can fire-roasted jalapenos (you can substitute a finely-minced fresh jalapeno (roast it first for even more flavor) that has been seeded)
  • 2 tablespoons honey
Instructions
  1. Cook the cornbread per package instructions. You can use squares or muffins.
  2. Fire up your grill for direct cooking.
  3. Melt the butter and stir in the jalapenos and honey.
  4. Brush cornbread liberally on all sides with the butter mixture.
  5. Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
  6. Carefully flip and grill on the other side.for 3 more minutes.
  7. Serve hot with any remaining butter.

Cedar Planked Twinkies

Grilled Twinkies are a great thing. Cedar planked Twinkies are a wonderful thing. Just a light hint of cedar takes a simple dessert to a new place. You can top them with whatever you have on hand. For me that meant Nutella (a good thing no matter what, but also good to keep your other toppings from falling off of the Twinkies), ooey-gooey marshmallows, crunchy toffee and of course, whipped cream.
Ice cream, toasted nuts, cherries, anything you can find while be good on cedar planked Twinkies. Just don’t leave the Twinkies on the grill too long or the cedar flavor might get too strong. You want that hint of cedar to kind of be lurking in the background. You don’t want it jumping right out at you. You can also skip the cedar plank and grill the Twinkies directly on your grill.

Cedar Planked Twinkies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
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Serves: 2 servings
 
You'll need one cedar plank.
Ingredients
  • 4 Twinkies
  • 3/4 cup Nutella
  • 1/2 cup mini marshmallows
  • 1/4 cup Toffee pieces
  • Whipped cream
  • Any other favorite toppings (roasted peanuts, toasted walnuts, fresh fruit or berries, etc)
Instructions
  1. Soak plank in water for 1 hour.
  2. Fire up a grill for indirect 300 F grilling.
  3. Place Twinkies on the plank.
  4. Slather tops with the Nutella.
  5. Sprinkle with the marshmallows and toffee.
  6. Place on the grill and grill for 15 minutes or until the marshmallows have started to melt.
  7. 'Serve topped with whipped cream and whatever other toppings you enjoy.

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Chipotle Pulled Pork Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
chipotle-pulled-pork-grilled-potato-skinsThere’s no such thing as a bad bite when you dig into these potato skins. You can also substitute pulled BBQ chicken or chopped smoked brisket, but make sure you keep that chipotle theme going by using a chipotle-infused BBQ sauce.

Also try my more traditional potato skins.

Chipotle Pulled Pork Grilled Potato Skins
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 large baking potatoes
  • 2 tablespoons butter, melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese, shredded
  • 1/2 cup pulled pork BBQ, warmed
  • 1/4 cup chipotle BBQ sauce (don't have any? Add chipotles in adobi, to taste, to your favorite BBQ sauce and mix, or make my strawberry chipotle BBQ sauce, leaving out the strawberries (or leave them in, they're actually quite good!))
  • 3 strips of bacon, cooked, crumbled
  • 2 green onions, chopped
  • Sour cream
Instructions
  1. Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  2. Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  3. Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  4. Fire up your grill for direct and indirect cooking.
  5. Combine the butter and chipotle powder and brush on all sides of the potatoes.
  6. Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  7. Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  8. Combine the pulled pork and BBQ sauce.
  9. Serve topped with the warmed pulled pork, bacon, green onions, and sour cream as desired.

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Grilled Buffalo Mac-and-Cheese

I’m almost too giddy to even write this post. Every time I look at the picture of grilled buffalo mac-and-cheese I flash back to the first time (of many) that I made it. Oooey gooey creaminess with a slight char, drizzled with a spicy homemade Buffalo wing sauce. Make no mistake about it, this is some fantastic macaroni-and-cheese.
There are two things you have to be mindful of when grilling Buffalo mac-and-cheese. First, make sure your mac is set up good before cutting it. You want it a little solid, a little thick. Second, you want to be careful flipping it on the grill. When the cold mac gets hot it’ll want to return to it’s original creamy state, and fast. Don’t mess around, flip it, char it, and get it on a plate. Time’s a wastin’!

Did you know you can also grill cornbread? It’s crazy good too!

Grilled Buffalo Mac-and-Cheese
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the macaroni-and-cheese (or substitute the stuff from the box)
  • Kosher salt
  • 1 1/2 cups dried pasta (I used elbow)
  • 1 cup heavy cream (half-and-half also works well)
  • 1 ounce cream cheese, at room temperature
  • 1/4 teaspoon garlic salt
  • 1/2 cup extra sharp shredded Cheddar cheese
  • 2-4 slices American cheese
For the Buffalo wing sauce
  • 5 tablespoons unsalted butter
  • 3/4 cups hot pepper sauce (I used Frank's RedHot)
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
Instructions
For the macaroni-and-cheese (if using made-from-the-box mac, make it per package instructions and skip to step 6)
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain.
  2. Meanwhile, heat cream in a large skillet.
  3. Add cream cheese and salt and stir until cheese is melted.
  4. Add cheddar and American cheeses and stir until melted.
  5. Add cooked pasta and stir to coat well.
  6. Transfer to a container lined with wax paper. Use a container that is small enough that your mac-and-cheese ends up being at least 1" thick (thicker is better here).
  7. Place in the fridge and refrigerate at least an hour. You can also place it into the freezer. You want the mac-and-cheese to set up so it can be sliced.
  8. Fire up your grill for direct cooking.
  9. Carefully remove the mac-and-cheese from the container and slice thick.
  10. Transfer to a grill over high heat and grill for just a minute per side, long enough to get grill marks and a bit of a crunch. Do not play with the mac-and-cheese while it's on the grill or it will crumble. Be careful flipping it. If you lose some, you lose some.
  11. Transfer to a plate and drizzle with plenty of the Buffalo wing sauce.
For the Buffalo wing sauce
  1. Place the butter in a small saucepan over medium heat.
  2. Once the butter is melted add the remaining ingredients.
  3. Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
  4. Remove from heat and let cool before using.