Fall is on its way in the Deep South, and many people will enjoy cooking outside with the temperatures finally cooling down from summer. Patios, decks, and back yards will have a variety of grills going with some delicious meals.
Sitting in the yard with a drink in hand while chatting with family and friends is a great way to pass the time while enjoying the beautiful October weather and grilled vegetables are a delicious way to spice up a meaty meal. Enjoy the following recipes for easy ways to add tasty side dishes to an outdoor dinner.
Feel free to add spices, herbs, or Tabasco to any recipe.
Begin by lightly oiling the grate on the outdoor grill over a medium heat.
Fresh asparagus is available locally in green and white varieties.
Trim 1 pound and place in large bowl. Add 1 tablespoon each of olive oil and lemon juice.
Season to taste with salt and pepper. Sprinkle with parmesan cheese and toss.
Place asparagus spears on grill with tongs for about 5 minutes.
You can add more cheese, bacon, or spices before serving.
Peel back the husks on six or more ears of corn, and remove the silk.
Add butter, salt, and pepper, and close husks.
Wrap each corn cob in aluminum foil, and cook on grill for about 30 minutes, turning the ears every so often.
Quarter two or more zucchinis lengthwise then add 1 teaspoon olive oil, garlic powder, Italian seasoning, and salt over each.
Cook until they begin to brown, about 4 minutes. Brush zucchini with balsamic vinegar and cook another minute.
Take a large Ziploc bag and add 2 tablespoons each of olive oil, parsley, oregano, basil, 1 tablespoon balsamic vinegar, 1 teaspoon salt, 1/2 teaspoon pepper, 6 minced cloves garlic, red onion cut into wedges, 18 trimmed asparagus spears, 12 mushrooms with stems removed, 1 eggplant cut into 1/4 inch rounds,and 1 red and 1 yellow bell pepper cut into wedges.
Seal the bag and refrigerate about two hours. Grill vegetables about 5 minutes each side, and serve.
Boil 2 medium zucchini about 5 minutes, cool, and cut in half lengthwise.
Remove pulp about 1/4 inch from skin, chop, and place in bowl. Add 1 slice white bread torn into pieces, 1/4 cup bacon bits, 1 tablespoon minced black olives, 1 minced jalapeno pepper, 3 tablespoons diced green chile peppers, 1/4 cup minced onion, 1/4 cup chopped tomato, 6 tablespoons shredded Cheddar cheese, a pinch basil, salt and pepper to taste.
Place mixture into zucchini halves, and wrap each zucchini half in aluminum foil separately.
Cook 15-20 minutes.