This newspaper clipping is from the Akron Beacon Journal dated Tuesday, June 20, 1972. The writer is Marilyn Merz.
Vegetables Add Flair To Cookouts
During the summer, meal preparation centers on the barbecue grill. But if your outdoor cooking experiences are limited to main-course meats, you’re missing out on some delicious eating.
Vegetables, often slighted on the cookout menu, take on new and tantalizing flavor when cooked to perfection over the coals. Grilled vegetables add variety and flair to menus, and they require minimum preparation and cleanup. Next time you fire up the grill for steaks, chops or other meat favorites, select one fo the following as a tasty partner:
ROASTED POTATOES–Rub skins with oil and wrap each potato in heavy-duty aluminum foil. Place on grill, 4 to 6 inches from hot coals. Cook, turning often, for 45 to 65 minutes. Or place the foil-wrapped potatoes right in the coals and cook for 35 to 45 minutes, turning often.
For an old-fashioned treat, roast the potatoes without foil right in the coals, for 45 to 60 minutes. To eat, peel off the charred casing and serve the mealy, smoky-flavored center with lots of butter.
ROASTED CORN ON THE COB–Ears of corn may be wrapped in foil or cooked in their husks. To cook in foil, remove husks and silks and spread each ear with butter. Wrap each ear separately in heavy-duty foil. Place on grill, 5 to 7 inches from hot coals. Cook, turning often, for 15 to 20 minutes. For a tasty variation, wrap each ear with a slice of bacon before sealing in foil.
To roast corn in husks, fold back husks carefully and remove silk. Spread ear with butter, fold husks back in place and tie tip with fine wire. Place on grill, 5 to 7 inches from hot coals. Cook, turning often, for 20 to 25 minutes.
ROASTED ONIONS–Peel and make four cuts halfway through each onion. Place each onion on a square of heavy-duty foil and top with 1/2 teaspoon Worcestershire sauce. Roast on hot coals for about 30 minutes or on grill, 5 to 7 inches from hot coals for 45 to 60 minutes. Turn several times. Onions may also be roasted without a foil wrapping.
OTHER FRESH VEGETABLES–Most vegetables can be successfully cooked on the grill. Clean and prepare as usual, then center two to four servings on a 10-by-12 inch rectangle of heavy-duty foil. Season with salt and pepper; dot with 2 to 4 teaspoons butter. Add 2 to 4 teaspoons water to vegetable and wrap securely in foil, leaving space for steam expansion. Place on grill, 4 to 6 inches from hot coals. Cook until tender, turning often.
Cooking time will vary; cook asparagus for 10 to 20 minutes; beans for 20 to 35 minutes; carrots for 30 to 45 minutes; corn kernels for 20 to 25 minutes; mushrooms for 8 to 12 minutes; peas 15 to 25 minutes and zucchini for 25 to 30 minutes.
recipecurio.com
Vegetables Add Flair To Cookouts
During the summer, meal preparation centers on the barbecue grill. But if your outdoor cooking experiences are limited to main-course meats, you’re missing out on some delicious eating.
Vegetables, often slighted on the cookout menu, take on new and tantalizing flavor when cooked to perfection over the coals. Grilled vegetables add variety and flair to menus, and they require minimum preparation and cleanup. Next time you fire up the grill for steaks, chops or other meat favorites, select one fo the following as a tasty partner:
ROASTED POTATOES–Rub skins with oil and wrap each potato in heavy-duty aluminum foil. Place on grill, 4 to 6 inches from hot coals. Cook, turning often, for 45 to 65 minutes. Or place the foil-wrapped potatoes right in the coals and cook for 35 to 45 minutes, turning often.
For an old-fashioned treat, roast the potatoes without foil right in the coals, for 45 to 60 minutes. To eat, peel off the charred casing and serve the mealy, smoky-flavored center with lots of butter.
ROASTED CORN ON THE COB–Ears of corn may be wrapped in foil or cooked in their husks. To cook in foil, remove husks and silks and spread each ear with butter. Wrap each ear separately in heavy-duty foil. Place on grill, 5 to 7 inches from hot coals. Cook, turning often, for 15 to 20 minutes. For a tasty variation, wrap each ear with a slice of bacon before sealing in foil.
To roast corn in husks, fold back husks carefully and remove silk. Spread ear with butter, fold husks back in place and tie tip with fine wire. Place on grill, 5 to 7 inches from hot coals. Cook, turning often, for 20 to 25 minutes.
ROASTED ONIONS–Peel and make four cuts halfway through each onion. Place each onion on a square of heavy-duty foil and top with 1/2 teaspoon Worcestershire sauce. Roast on hot coals for about 30 minutes or on grill, 5 to 7 inches from hot coals for 45 to 60 minutes. Turn several times. Onions may also be roasted without a foil wrapping.
OTHER FRESH VEGETABLES–Most vegetables can be successfully cooked on the grill. Clean and prepare as usual, then center two to four servings on a 10-by-12 inch rectangle of heavy-duty foil. Season with salt and pepper; dot with 2 to 4 teaspoons butter. Add 2 to 4 teaspoons water to vegetable and wrap securely in foil, leaving space for steam expansion. Place on grill, 4 to 6 inches from hot coals. Cook until tender, turning often.
Cooking time will vary; cook asparagus for 10 to 20 minutes; beans for 20 to 35 minutes; carrots for 30 to 45 minutes; corn kernels for 20 to 25 minutes; mushrooms for 8 to 12 minutes; peas 15 to 25 minutes and zucchini for 25 to 30 minutes.
recipecurio.com
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