Everyone likes to grill out! Grilled burgers, chicken, fish or portabello… but what about the sides? While you’re out there, try these yummy grilled sides to complement your meal.
8 ears yellow corn, husked 1 cup crumbled feta cheese Pepper
Grill corn on all sides until bright yellow, about 8 minutes. Let cool slightly. Rub 2 tablespoons feta onto each ear of corn, then season generously with pepper.
Everyday with Rachael Ray. p. 114 || Back to top
4 medium yellow squash 1/2 cup extra virgin olive oil 2 cloves garlic, crushed Salt and pepper to taste
Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
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4 red potatoes, thinly sliced 1 large onion, chopped 4 cloves garlic, chopped 1/4 cup chopped fresh basil 1/4 cup butter, cubed Salt and pepper to taste
Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet. Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.
4 peaches, halved and pitted 1 tablespoon olive oil Salt and ground black pepper, to taste 1/4 teaspoon Cajun seasoning 1 tablespoon balsamic vinegar 1 tablespoon chopped Italian flat leaf parsley 4 sprigs Italian flat leaf parsley, for garnish
Preheat grill for high heat for 10 minutes. Place olive oil in a bowl. Add peach halves and toss to evenly coat with olive oil. Season with salt and pepper.
Cook the peaches, flesh side down, on preheated grill until slightly charred, 4 to 5 minutes. Remove from the grill and dust with Cajun seasoning. Cut halves into 1 inch-thick slices. Place halves in a bowl; add vinegar and parsley, tossing peaches to coat evenly. Place on a serving platter and garnish with sprigs of parsley.
Photo credit — Corn on the Grill, ©iStockphoto.com/AnnaRosell; Fresh peaches, ©iStockphoto.com/Dizzy
