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Salt and pepper to taste
2 large, firm ripe tomatoes, sliced
about
3
⁄4-inch thick
1 teaspoon dried marjoram, oregano,
or dill
1
⁄2 teaspoon Tabasco sauce, or to taste
1
⁄2 teaspoon kosher salt, or table salt to
taste
Pepper to taste
Grilled Potato Planks
Preparation time: 15 minutes
Marinating time: 30 minutes to 1 hour
Grilling time: 15 minutes
Yield: 4 servings
4 medium potatoes
(about 1
1
⁄2 pounds total), scrubbed
6 tablespoons extra-virgin olive oil
1
1
⁄2 tablespoons white wine vinegar
2 cloves garlic, peeled and finely minced
1. Cut the potatoes lengthwise into
1
⁄3-inch-thick slices. Place the slices in a
medium saucepan with enough lightly salted water to cover. Cover the pan
and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with
the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large,
shallow baking dish.
2. Make the marinade by combining the remaining ingredients; pour the marinade
over the warm potato slices, turning to coat. Cover and let stand for 30 minutes
to 1 hour.
3. Before grilling, brush both sides of the potatoes with the marinade, being sure
to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly
browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on
the second side, 6 to 8 minutes more. If desired, season before serving with
additional salt and pepper and Tabasco sauce.
Grilled Tomatoes with Cumin Butter
Preparation time: 10 minutes
Grilling time: 5-6 minutes
Yield: 4 servings
2
1
⁄2 tablespoons butter
1 teaspoon ground cumin
1. Melt the butter in a small saucepan; remove from heat and stir in the cumin and
salt and pepper.
2. Brush the tomato slices on one side with half of the cumin butter. Place them,
brushed side down, on the grill and grill for 2 to 3 minutes or until very lightly
browned on one side.
3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill
for 2 to 3 minutes more or until very lightly browned, but not falling apart.
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