VEGETABLES, SIDES & SALADS

GREAT BOOK OF GRILLING

SERVINGS

4

PREP:

20 MIN.

GRILL:

15 MIN.

Introduction

About this Cookbook

This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!

Ingredients

  • 1 pound boneless beef top loin or tenderloin, cut 1-inch thick
  • 8 cups torn salad greens
  • ¼ cup prepared Italian dressing

GRILLED VEGETABLES

  • 2 portabella mushroom caps
  • 1 large red, yellow, or green bell pepper, cut into 1-inc hwide strips
  • 1 medium Japanese eggplant, sliced lengthwise in 1/4- inch slices
  • 1 medium red onion, cut into 1/2-inch slices 1 zucchini, sliced lengthwise in 1/4-inch slices
  • 1/2 tablespoon balsamic vinegar
  • 1/2 large clove garlic, minced
  • 1 teaspoon dried rosemary

Step by Step Instructions

Grilled Steak & Roasted Vegetable Salad Recipe

Step 1

Coat vegetables with vinegar, garlic, rosemary, salt, and pepper. Grill vegetables; then cool slightly.

Step 2

Place steaks on grill for 8 to 11 minutes for medium-rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.

Step 3

Carve steaks and roughly chop vegetables; season with salt. Arrange beef and vegetables on greens. Serve with dressing.

Step 4

Place bacon-wrapped chicken legs on a standing grill rack so that they can cook using indirect heat. (They can also be smoked or fry-roasted in The Big Easy.)

Step 5

When the bacon is almost crisp, insert an instant-read thermometer into one of the drumsticks to test for doneness (180°F). Lightly brush the drumsticks with barbecue sauce to glaze.

Famous Chefs Grilling Quotes

“A grill is just a source of heat. Just like a stove, it is very user-friendly.”

Bobby Flay

More Recipes

Garlic Roasted Sweet Potatoes

Double Grilled Stuffed Potatoes