Cooking For Fun
Veggies on the Grill
Use 1 1/2 pounds small red potatoes; cut them in half if they're bigger than 1 inch across. Divide the potatoes between 2 large doubled sheets of heavy-duty foil. Drizzle each batch of potatoes with 2 teaspoons of olive oil and sprinkle each with 1 tablespoon of minced rosemary, 1 minced garlic clove, salt and freshly ground pepper; seal the packets. Spread out the coals--they should be medium hot--and set the packets on top. Cook the potatoes for about 25 minutes, or until tender when pierced with a knife; serve hot.
Roasted Corn #2
Similar recipe - except
not very low in calories. This recipe was snipped from the Houston Chronicle
and goes like this: Pull the corn husks back and remove the silk. Gently
replace husks so as to cover the corn entirely. You may use the same method
of tying the husks together as we mentioned above. While the grill is heating,
soak corn in a large bowl of cold water for 15 minutes or so and then drain.
Place the corn in husks over a medium-high grill for about 20 minutes,
turning often with tongs, or until the corn is tender. See the method of
testing the corn for doneness as described above. In a small bowl, combine
4 tablespoons of unsalted softened butter and 2 teaspoons of minced fresh
thyme. Serve corn with butter mixture, salt and pepper.
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