My parents are away for the weekend, and I'm curious about grilling food 'cus my mom jus bought a new stovetop grilling panAnd there's a bottle of honey bbq sauce in the fridgeWhat can i do with these? Maybe chicken? or veggies? Any veggie recipes people? Er, how about a nice potato recipe too? Something simple yet delicious and nutritious would be goodThanks a lot.P.S.: I love to cook and eat but I am rather new to grilling for myselfSo I would really appreciate the helpThanks again!.
veggies: INGREDIENTS 1 small eggplant, cut into 3/4 inch thick slices 2 small red bell peppers, seeded and cut into wide strips 3 zucchinis, sliced 6 fresh mushrooms, stems removed 1/4 cup olive oil 1/4 cup lemon juice 1/4 cup coarsely chopped fresh basil 2 cloves garlic, peeled and minced DIRECTIONS Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowlIn a medium bowl, whisk together olive oil, lemon juice, basil and garlicPour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hourPreheat an outdoor grill for high heatPlace vegetables directly on the grill or on skewersCook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness chicken and potato: INGREDIENTS 1/2 cup vegetable oil 1/4 cup cider vinegar 1 tablespoon garlic powder 1 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 4 skinless, boneless chicken breast halves 4 large potatoes, peeled and cut into 1/4-inch slices 2 large onions, cut into 1/4 inch thick slices 2 large green bell pepper, cut into 1/4 inch strips 2 cups sliced button mushrooms DIRECTIONS Preheat an outdoor grill for medium-high heatStir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set asideLay out 4 12x12 inch squares of aluminum foilPlace 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushroomsLadle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packetsGrill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).
veggies: INGREDIENTS 1 small eggplant, cut into 3/4 inch thick slices 2 small red bell peppers, seeded and cut into wide strips 3 zucchinis, sliced 6 fresh mushrooms, stems removed 1/4 cup olive oil 1/4 cup lemon juice 1/4 cup coarsely chopped fresh basil 2 cloves garlic, peeled and minced DIRECTIONS Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowlIn a medium bowl, whisk together olive oil, lemon juice, basil and garlicPour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hourPreheat an outdoor grill for high heatPlace vegetables directly on the grill or on skewersCook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness chicken and potato: INGREDIENTS 1/2 cup vegetable oil 1/4 cup cider vinegar 1 tablespoon garlic powder 1 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 4 skinless, boneless chicken breast halves 4 large potatoes, peeled and cut into 1/4-inch slices 2 large onions, cut into 1/4 inch thick slices 2 large green bell pepper, cut into 1/4 inch strips 2 cups sliced button mushrooms DIRECTIONS Preheat an outdoor grill for medium-high heatStir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set asideLay out 4 12x12 inch squares of aluminum foilPlace 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushroomsLadle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packetsGrill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).
