While you’re grilling burgers and hot dogs this summer, throw in some tasty seasonal vegetables to accompany the meats. Simple preparations allow the fresh taste of the vegetables to shine through, and you can serve them with creative and delicious sauces to kick up the flavor even more.
Grilled Onion Blossom with Cayenne Mayo
Makes 4 to 6 servings
1 large Vidalia onion, peeled 2 tablespoons butter, cubed 2 teaspoons garlic salt Black pepper to taste 1/2 cup mayonnaise 2 teaspoons ketchup 1/8 teaspoon paprika 2 teaspoons cayenne pepper 1 teaspoon prepared horseradish
1. Preheat grill to high heat. 2. Slice onion into wedges and pull them apart, but leave them attached at the bottom. Place butter in between wedges and season with garlic salt and pepper. 3. Wrap onion in aluminum foil and place on grill. 4. Grill onion 40 to 50 minutes or until onion is tender and golden brown. 5. Meanwhile, whisk mayonnaise with ketchup, paprika, cayenne pepper and horseradish. 6. When onion is finished cooking, let cool slightly and serve with dipping sauce.
Loaded Grilled Potatoes
Makes 4 servings
1/2 cup extra-virgin olive oil 1/3 teaspoon garlic powder Pinch cayenne pepper Sea salt 4 large baking potatoes 2 cups steamed broccoli florets 1 cup canned black or red beans, drained 1/2 red bell pepper, diced 4 scallions, minced 1 cup cheddar cheese Salsa, optional Sour cream, optional
1. Preheat grill to high heat. 2. Combine olive oil with garlic powder, cayenne pepper, and salt. Rub mixture on the outside of the potatoes and wrap each potato in aluminum foil. Place potatoes on grill and cook 45 to 50 minutes or until tender. 3. Carefully remove potatoes from grill and unwrap. Slice potatoes in half, leaving them attached at the bottom. 4. Scoop out the insides and discard (or save for mashed potatoes). Fill each potato with broccoli, beans, red pepper, scallions and cheese. 5. Wrap potatoes back in aluminum foil and place back on grill for 7 to 10 minutes or until cheese is melted. 6. Remove potatoes from grill, unwrap, let cool slightly and top with salsa and/or sour cream.
Grilled Mexican Corn
Makes 4 servings
4 ears sweet corn, husked 3 tablespoons butter, melted 1/2 cup sour cream 1/3 cup crumbled Mexican queso fresco or farmer's cheese 1 tablespoon chile powder 1 lime, sliced into four wedges
1. Preheat grill to high heat. 2. Place corn on grill and grill until slightly charred on all sides, about 15 to 20 minutes. 3. About 10 minutes into the cooking, brush butter on all sides of corn. 4. When corn is finished cooking, brush sour cream over corn and sprinkle with cheese and chile powder. 5. Just before serving, squeeze one lime wedge over each piece of corn.
Get ideas and inspiration for grilling veggies from the Kraft Cooking School kitchen.