There are a few vegetables that are naturally ready to grill. The best part is, none of them are expensive. Here are a few delicious additions to your BBQ this weekend:
Corn in Husk
- Peel off first couple of layers of husk, leaving 2 or 3 protective layers.
- Soak corn completely submerged in cold water for 15 minutes for extra moisture.
- Pull husks back BUT DO NOT REMOVE ANY HUSK, ONLY THROW OUT SILK and brush a little olive oil. You can add seasoning with olive oil if you want to get creative.
- Re-fold husk and apply to medium heat on grill. Turn corn as needed until the husk is evenly charred. Then, place corn in indirect heat (like the top rack)
- Once you can see an outline of the corn through the husk and the husk starts to pull away from corn, you can test one to see if they’re ready.
- Serve with husks, or wait to cool and pull husks and silk away for your guests.
- Soak mushrooms bottom up (without stems) in a mixture of olive oil, vinegar, garlic, and onions for about 1 hour.
- Grill for about 10 minutes and serve as a burger.
Grilled Baked Potato or Sweet Potato
- Wash and poke a few holes in potatoes with a fork, then wrap in tin foil.
- Grill potatoes on indirect heat for about 90 minutes. Turn potatoes at half-way point.