BBQ Crazy

One of my favorite things to make on the barbecue is foiled vegetables.  They remind me of summer nights eating on the porch, surrounded by the smell of smoldering mosquito coils and the rhythmic sound of croaking frogs.  I however, no longer have a porch, mosquitoes (thankfully) or croaking frogs around, but I still have a barbecue, and most of the time a roll of foil.

I have made several changes to this over time, jazzing up the simple oil tossed potatoes, onions and mushrooms.  It might be a little more work than before, but it's more then worth the effort.  First off, combine any vegetables that will cook in a similar length of time like baby potatoes, bell pepper, onion, mushrooms, zucchini and broccoli.  Chop the veggies into chunky pieces of a similar size and combine in a bowl.  Add several cloves of chopped garlic, fresh chopped basil, chopped parsley, salt, pepper, red pepper flakes, and a drizzle of olive oil.  Lastly add my secret ingredient... shh... a jar of bruschetta.  Give everything a quick stir and then add the mixture to a foil grilling bag or a handmade foil package and pop on the barbecue for about 30 minutes, until veggies are tender.    

When you peel open the bag you'll be greeted by a rush of steam and the sweet smell of summer roasted vegetables.  Hopefully you can eat them without the company of too many mosquitoes.       

Comments

[Ana]

Forget the veggies! That steak looks soooo good!

[Liz]

Thanks! The steak was good too!