Any good grilling recipes for side dishes?

I need some fresh ideas. My regular sides when grilling are asparagus, zuchini, eggplant, potatoes and sweet potatoes.Any good grilling recipes for side dishes?
mushrooms that have been soaked/marinated in a little teriaki sauce


string them on a squewer and grill.. mmmm





also thread some bell pepper squares, pineapple wedges, onion pieces and cherry tomatoes.. grill.. serve with grilled meats.. mmm





grilled corn on the cob is excellent too..Any good grilling recipes for side dishes?
I recomend corn, mushrooms or even some grilled Peppers
Roasted Camp Corn





Serve with additional sweet pepper sauce and Creole seasoning, if desired.





6 ears fresh yellow corn with husks


1/4 cup butter


1 tsp dried basil


1 tsp sweet pepper sauce (such as Pickapeppa)


1/2 tsp Creole seasoning


1/4 tsp black pepper





Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.


Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.


Brush corn evenly with butter mixture. Pull husks back over corn.


Grill corn, covered with grill lid, over high heat (400掳 to 500掳) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.





Yield: Makes 6 servings





--Southern Living, JULY 2005


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Grilled Stuffed Portobellos





2 tablespoons balsamic vinegar


1 large lemon, juiced


2 teaspoons Worcestershire sauce


2 tablespoons extra-virgin olive oil, plus more, for drizzling


4 medium to large portobello mushroom caps


Coarse salt and black pepper, or grill seasoning spice blend


3 large, firm plum tomatoes, seeded and diced


2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons


1/2 pound fresh smoked mozzarella, thinly sliced





Serving suggestions: garlic toasts or grilled crusty bread, Grilled Tuna Steaks


Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.


Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or ';high'; setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally. Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.


Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.


Yield: 4 servings





--Rachael Ray


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Grilled Sweet Potatoes with Creamy Basil Vinaigrette





For Potatoes:


3 pounds sweet potatoes (about 4 to 5)


Vegetable cooking spray


For Vinaigrette:


1/2 cup plain fat-free yogurt


2 Tbsp chopped fresh basil


2 Tbsp balsamic vinaigrette


2 Tbsp honey


1/4 cup red wine vinegar


1/2 tsp salt


1/4 tsp pepper





For Potatoes:


1. Bring potatoes and water to cover to a boil in a Dutch oven over high heat; reduce heat to medium-high, and cook 12 to 15 minutes or just until slightly tender. Drain. Plunge potatoes into ice water to stop the cooking process. Drain well. Let stand 10 minutes. Peel and cut into wedges.


2. Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350掳 to 400掳). Place potatoes on cooking grate, and grill, covered with grill lid, 6 to 7 minutes on each side or until grill marks appear. Drizzle potato wedges with Creamy Basil Vinaigrette, and serve immediately.


For Vinaigrette:


Whisk together all ingredients. Serve immediately, or cover and chill up to 8 hours. If chilling, let stand at room temperature 30 minutes before serving.


Yield: Makes about 1 cup vinaigrette


Yield: 6 servings





Nutritional Information includes about 2陆 Tbsp. vinaigrette. CALORIES 201(0.0% from fat); FAT 1g (sat 0.2g,mono 0.0g,poly 0.2g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 111mg; SODIUM 352mg; FIBER 6g; IRON 1.3mg; CARBOHYDRATE 44.6g





--Southern Living, OCTOBER 2007


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