Time 40m Yield 6 servings Number Of Ingredients 14 Steps:
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
Time 25m Yield 6 servings Number Of Ingredients 8 Steps:
Prepare a grill or campfire for medium heat. In a medium bowl, gently mix together the ground beef, bread crumbs, and French onion soup mix until well combined. Lay out 6 large rectangles of heavy duty aluminum foil, about 20 x 12 inches (50 x 30 cm) each. Place about 6 potatoes and 4 carrots on a piece of foil. Season with salt and pepper. Form about 5 ounces of beef mixture into a patty and place on top of the vegetable pile. Fold the foil over and crimp the edges to seal. Repeat with the remaining ingredients. Place the packets on the grill over medium heat. Cook for 15-20 minutes, until the potatoes are tender and the beef patties are cooked through. Let cool for a few minutes, then carefully unwrap the packets. Glaze the meat with BBQ sauce. Enjoy!
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
Divide the pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly., Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
Cross two bacon strips to form an “X”; repeat. Sprinkle pork chops with salt and pepper; place over bacon strips. Layer with onion, tomato and green pepper. Wrap bacon strips over vegetables and secure with a toothpick., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat, using a drip pan. Place pork bundles over the drip pan. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°. , Place cheese slices over bundles; cover and grill 1 minute longer or until cheese is melted. Discard toothpicks.
Time 25m Yield 4 servings Number Of Ingredients 12 Steps:
In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes. While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
For the sauce combine the last 5 ingredients and set aside. In medium saucepan bring 2 cups of water to a boil. Add carrots and boil for 2 minutes. Add onion and boil another minute. Add zucchini and squash and boil for 30 seconds. Remove from stove and drain and rinse with cold water. On a work surface place 1/2 piece of ham and in the center add 2 zucchini strips, 2 squash strips 1 onion strip and 1 carrot strip. Fold the lower end over the vegetables and then the other end. Place bundle on metal skewers with the folded side first and repeat until you have all the ham used up. Place them touching each other slightly on the skewers. Preheat your grill to medium heat. Coat the cooking grate with oil. Brush each bundle with the sauce and place on grill. Cook with lid open for 15-20 minutes until the ham turns slightly brown, basting with the sauce every 5 minutes and turning gently 4 times. Remove from the grill and enjoy.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Heat gas or charcoal grill. Cut 4 (15x12-inch) sheets of foil. In medium bowl, mix pork, beans and barbecue sauce. Divide pork mixture evenly onto center of each sheet of foil. Sprinkle corn evenly over top. Place onion slice on top of each. To form bundles, bring short sides of foil together; make several 1-inch folds. Fold open edges of foil to seal. When grill is heated, place bundles on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 18 to 20 minutes or until pork is no longer pink in center. Carefully open bundles to allow steam to escape.
Number Of Ingredients 16 Steps:
Lay out 12 14-inch lengths of heavy duty foil and lightly grease. Place 4 strips of carrot on each layer with 1 slice onion and 1 or 2 slices potato. Sprinkle with 2 teaspoons parsley, salt, and pepper. Heat butter or margarine and vegetable oil in skillet brown chops on both sides. Place 1 chop on each vegetable bundle top with slice of pineapple.Sauce:*Brown flour in same skillet used for pork chops there should be enough grease left. Add broth and simmer, stirring. Add salt, pepper, and rosemary. Lower heat andstir in half-and-half simmer 3 to 4 minutes. Put 3 tablespoons sauce on top of each bundle. Bring long sides of foil together, over top, and loosely fold into tight seam fold up ends in same manner. Place on jelly roll pan and bake for 1 1/2 hours in a preheated 325° F oven. To serve, untwist bundle sufficiently to stick sprig of parsley in each bundle.
