It’s Grillin Season Y’all – Kathy Lowe
Finally, the temperatures outside are consistently warm enough for the faint of heart grillers to try their wings. There’s the other group, who may prefer not to grill in the snow, but have at some time. Our grill is on a second floor deck, just outside the kitchen window, and we do grill out in the snow every once in a while. This winter, it took about 2 weeks to get the grill dried out enough to cover it, after we grilled just before a surprise (o.k., we hoped it wouldn’t) snow. Now, if the rain would just hold off…
We do grill a variety of foods on our grill, but have yet to use the stove-like burner that came with the grill. When we bought it, this was one feature we didn’t want, since we use a tank rather than a permanent gas line, and the burner would use too much gas, or so we think. No grill with the features we did want came without this side burner.
Along with the traditional meats, we grill Great Harvest’s focaccia bread, and various veggies. One of our favorite veggies is a blend of mild green peppers and onions, which we buy already cut and blended- so simple!
Here’s how you can grill this quick, delicious side dish:
Grilled Peppers & Onions
- 1-12oz. package frozen 3 Pepper & Onion Blend, thawed (available locally at Kroger)
- Cooking spray
- About ¼ cup olive oil
- Dash Italian seasoning
- Dash salt
- Dash black pepper, if desired
Make a “bowl” out of heavy-duty aluminum foil, and spray inside with cooking spray. Add pepper and onion blend, and seasonings. Squish or crimp together top of foil, leaving a little hole for a vent. Place on pre-heated grill, on top rack to prevent bottom veggies from burning while top ones are cooking. Cook about 15 minutes, while your meats are also cooking on the lower rack. Using tongs, grab bundle every few minutes and shake a little to stir around the veggies. When peppers and onions are soft and cooked, lift from grill using tongs, and put into a serving bowl.
The blend is great served as a side dish, or to top brats, hot dogs or hamburgers. As a side dish, one package serves about 4 people.
Note: Zucchini or yellow squash slices, green beans, or corn are a welcome addition to the peppers and onions.
If you’d like to grill the focaccia bread, brush a loaf with olive oil on top and bottom. Grill for about 5 minutes on the top rack, turning once, for a crisp crust and soft center. Be careful since it is easy to overcook if the grill gets too hot. Slice grilled bread into strips and serve with a small dish of olive oil for dipping. Add a small amount of parmesean cheese and Italian seasoning to the oil, if desired.