GRILLED SWEET POTATOES
with Rosemary Vinaigrette

Just one of 75 Recipes from Bobby Flay’s Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire

Sweet potatoes were never really my favorite but I do like sweet potato chips.

That’s why I thought I would enjoy these grilled sweet potatoes. I figured they would taste similar to home fries. The rosemary vinaigrette gives the sweet potato a delicious touch.

What To Grill

3 large, unpeeled sweet potatoes
1/4 cup, plus 3 tablespoons olive oil
4 ounces pancetta, finely diced
1 medium shallot, diced
1/4 cup red wine vinegar
1 tablespoon chopped fresh rosemary
1 1/2 tsp freshly ground black pepper, divided
1 tsp kosher salt

How To Grill It

1. Place the sweet potatoes in a large pot of salted water. Boil the potatoes until they are just cooked through, about 20 minutes. Remove the potatoes from the pot and set aside until they are cool enough to handle.
2. Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add the diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much. Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.
3. To the pancetta drippings in the pan, add the diced shallot. Cook until browned, about 1 minute. Add the red wine vinegar and cook for an additional minute. Remove from the heat and stir in 1/4 cup olive oil, finely chopped fresh rosemary, and 1/2 teaspoon freshly ground black pepper. Cover to keep warm.
4. When the potatoes are cool enough to handle, slice them into 1/4-inch rounds.
5. Preheat a grill to high heat. Brush the rounds with 2 tablespoons of olive oil and season with kosher salt and 1 teaspoon freshly ground black pepper.
6. Place the sweet potato round on the grill and cook for approximately 5 minutes, turning once, until they are lightly browned and just cooked through.
7. Transfer the grilled potatoes to a bowl and toss with the vinaigrette. Sprinkle the cooked pancetta over the potatoes and serve them hot or at room temperature.

Serves 6

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He slices about 1/4 to 1/2 inch thick, brushes with olive oil and adds herbs and/or spices while cooking. Why not beets, we said.

RECIPE: slice fresh beets 1/4 inch thick, place on hot grill, brush with olive oil, cook until done (10-15 minutes), then sprinkle with salt and pepper.

See the rest here:

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1. Recipe for Grilled Zucchini
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I love zucchini. I love it in pastas, stir fries, salads and raw on veggie trays. It is also quite scrumptious when it is lightly seasoned with your favorite seasoning blend, drizzled with olive oil and grilled. It softens and gets a charred flavor that I love.

For this recipe, I used Salad Elegance as my seasoning blend. I had never tried it before but while I was walking in the grocery store last week I happened to over hear some guy say to his shopping buddy Youve never tried this? You have to get it. It is good on everything. Me, being the one who is always on search for a good seasoning blend to use in a pinch, decided to pick up the small bottle since it was on sale. My favorite part about it was the sesame seeds. They add a nice nutty flavor. The paprika also adds a nice color to the zucchini. With that said, you could use any seasoning blend that you like. Lemon pepper would be lovely. Or to kick it up a bit try a cajun or creole seasoning blend.

Serves 4 (as a side dish)

You will need:

• 2 zucchini, cut lengthwise into 1/4 inch slices
• 2-3 teaspoons Salad Elegance seasoning blend
• olive oil for drizzling

1. Preheat your grill to medium heat.
2. Sprinkle seasoning blend over sliced zucchini. Drizzle with olive oil.
3. Place prepared zucchini on the grill. Cook 5-8 minutes or until grill marks are darkened and zucchini starts to brown. (Note: To get the perfect grill marks, dont move the zucchini around too much.)
4. Serve.

I am happy to say that I actually grilled these and not Ryan. It was my first attempt at grilling veggies and while I did lose one poor little guy between the grates, I like to think of this as a deliciously successful experiment. But Ryan has no need to worry, I have no plans on taking over permanently, I wasnt too keen on smelling like BBQ the rest of the night.

Enjoy!

Read more from the original source:
Recipe for Grilled Zucchini at Life’s Ambrosia

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I first found out about Cyndi Grill Girl Allison while doing some research on grilling styles and methods. I liked what I read and added her site to my read it list. Shes practical, experienced and has a sense of style that makes grilling fun for her family. Please read her bio and find out more about Cyndi by clicking on the Writers and Chefs link at the top of this page. And please do take a look at her idea for grilling pineapple cause its not like any Ive seen before. You may just have to serve this for one of your holiday get-togethers! Welcome Cyndi!

Happy Grilling!

____________

Hiya CB!

Cyndi - “Grill Girl”

Most people think meat when it comes to grilling, and I must say that I do love meat cooked on the grill. But, it is fun to do the entire meal outside on the grill. And, its a good way to get my boys to eat vegetables and fruits. For my family, that extra smoke flavor makes everything taste better. One of our favorite outdoor desserts is grilled pineapple. Although canned pineapple slices can be grilled (and are super on hamburgers), its just hard to beat the flavor of fresh pineapple prepared on the grill. The glaze caramelizes on the fruit, and pineapple slices grill up like gourmet candy.

Cutting Pineapple The Easy Way

The hardest part of grilling pineapple is slicing the fruit especially for families who do not have good knives or have never mastered using them. The workaround for this is to use an electric knife. Yes. Those old fashioned knives Grandpa used to carve the turkey. They work like a charm, slicing through pineapple is a breeze. As far as cutting the pineapple, cut down one side just inside the core. Then do the other side. Finally, cut down the two smaller sides remaining. Then, cut the pineapple into long wedges like thin watermelon slices. Leave the rind on, because that helps the pineapple hold its shape and makes a nice handle for eating the pineapple after its grilled.

Fresh pineapple sliced, coated with my special glaze and grilled!

Super Easy and Fun Pineapple on the Grill

Yes. This is an ultra easy grill recipe. And, its one that can be done quick at the end of a grilled meal. For charcoal enthusiasts, grilled pineapple works great as the coals are starting to wind down. For gas grillers, it really could not be easier to make a grilled dessert that is always sure to please.

For the glaze I melt butter in a small sauce pan and then add honey and lemon juice. Heat and stir until blended and remove from heat. When the mixture cools a bit it goes into a large gallon sized zip lock bag along with the pineapple slices. Coat the slices with the mixture, but no need to marinate a particularly long time you are creating a glaze that will caramelize and create a layer of flavor to delight your tongue!

Use grill tongs to place the pineapple wedges on the grill over medium low heat and grill until the coating caramelizes and grill marks appear. This takes around 3 minutes depending upon the heat coming off the grill. I would recommend you use a lower heat for gas grills, as the sugar in the honey can burn. Flip and do the same for the other side of the pineapple. Remove pineapple slices and serve. Yes its that easy!

Yes! You Can Grill! Cyndi

If youd like a printable version of this recipe with a full list of ingredients, click here: PINEAPPLE ON THE GRILL WITH HONEY & LEMON GLAZE

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Although there are many ways to grill corn on the cob, this is my favorite method. It is easy, and leaves a wonderful smoky flavor that it is hard to resist.

Add this southwestern rub to add a little kick.

Southwestern Grilled Corn

This should be enough for 4 ears of corn

2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Grilling Corn on the Cob:

1. Pull back the husks, leaving the inner most layers intact and remove the silk. It is not necessary to removeevery piece of silk because some of it will burn off immediately. Replace the inner layers.
2. Place cobs of corn (with husks replaced) in container of cold water, submerged. Let soak 15 to 20 minutes. TIP: Add sugar to the water to enhance the sweetness of the corn.
3. Preheat grill to medium high heat, about 400 degrees F.
4. Mix ingredients for rub in a small bowl, set aside.
5. Remove corn on the cob from water and drain by holding them upside down for a couple seconds andgrill over medium-high heat for about 7-8 minutes turning occasionally.
6. Remove corn from grill and allow to cool, then pull back husks.
7. Brush with olive oil or melted butter then sprinkle with the rub, or with salt and pepper if your not so adventurous, coating all sides.

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Vegetarian Stuffed Mushrooms

These vegetarian stuffed mushroom caps have an Italian flavor, with creamy ricotta cheese, Parmigiano-Reggiano cheese and a variety of fresh vegetables. Whether you’re making this stuffed mushrooms recipe for a special occasion or just your average Tuesday night dinner, they’re practically guaranteed to be a hit.

This recipe for stuffed mushrooms features zucchini, carrots and spinach mixed together in a creamy ricotta cheese filling.

Vegetarian Recipe here:Vegetarian Stuffed Mushrooms

Stuffed Mushrooms on the Outdoor Grill

The New York Times Cookbook(Clairborne, 1990) suggests stuffing mushrooms baked with an herbed cream butter and snails. Another alternative is sauted mushrooms stuffed with chicken livers then chilled. Here, a system of five easy parts (including an optional flavor addition) makes preparing grilled and stuffed mushrooms quick and appealing to any grill master.

An easy five part recipe: Grilled Stuffed Mushrooms

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Ingredients:
4 peaches
2 tablespoons butter
1 tablespoon honey
1 teaspoon cinnamon
2 cups Stonyfield lowfat vanilla yogurt

Directions:
Cut peaches in half and remove the pit. Melt butter and mix with honey and cinnamon. Brush each peach with butter mixture. Place peaches skin side down on grill and grill to heat through about 4 minutes. Serve with vanilla yogurt.

View post:

Stonyfield Recipe: Grilled Peaches With Yogurt

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I experimented with some simple, but creative ways to top grilled corn and these recipes can be paired with a variety of dishes. Although there are many ways to cook fresh corn on the cob, grilling is my favorite method. …

Read more here:
Grilled Sweet Summer Corn - Slashfood

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I love roasting peaches and I love grilling them. Heck my grilling recipe is very dead on to yours. Proving once again great minds think alike and simple is always better Jeffs last blog ..BBA Cornbread and English Muffins My …

Originally posted here:
Roasted Peaches | Adventures in the Kitchen

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