In The Kitchen: Grilled Vegetables - - Tyler, Longview, Jacksonville |ETX News


In The Kitchen: Grilled Vegetables

"Stuffed Mushrooms"

button mushrooms (stems removed)

teriyaki sauce

pepper jack cheese (1/2 inch cubes)

Arrange mushrooms in foil pan. Fill caps with a little of the teriyaki sauce. Top with a cube of cheese.

Place on grill and cook for approximately 15 minutes.

"Roasted Garlic"

whole garlic bulbs

olive oil

Cut a little bit off of the top off of bulbs to expose the cloves. Drizzle olive oil on bulb. Wrap in foil and place on grill (indirect medium heat) for appoximately 1 hour. When done, squeeze out garlic pulp and mix with softened butter . Use spread for garlic bread.  

"Corn, shucked"

heat: direct medium; time: 10-12 minutes

"Corn, in husk"

heat: direct medium; time: 25-30 minutes

"Mushrooms, portabello"

heat: direct medium; time: 12-15 minutes

"Potato, whole"

heat: direct medium; time: 45 minutes-1 hour

"Potato, 1 1/2 slices"

heat: direct medium; 14-16 minutes



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