Tasty Tuesday: Grilled Side Dishes

There’s nothing like grilling outdoors when the weather is nice. Everybody has a favorite meat they like to grill…but what do you want for a side dish? Typically one chooses corn on the cob, potato salad or baked beans. I’m not often in with the typical types.

I grill up some potatoes…and I marinate some veggies when I’m grilling. Notice the foil packet towards the back of the grill in the following photo (we’ll get back to what’s inside it in a moment).

(click to enlarge the photo)

For these grilled potatoes all you need to do is boil a few medium to large whole potatoes for 20 to 25 minutes. Let cool until you’re able to handle by hand. Slice into wedges lengthwise. Coat with olive oil, salt, pepper and your favorite seasoning in a large bowl with your hands or large tongs. I used Tastefully Simple’s Seasoned Salt because it’s my favorite. It’s not fine like the types you find at the grocery store…it’s large flakes are full of fresh, natural flavors. Place them on the grill for about 5 minutes on each side over medium flames to complete their cooking and get the mouthwatering grilled flavor deep into them.

Back to that foil packet up on top…marinated mushrooms grilled to perfection. I call them grilled, but really they are steamed inside the packet on top of the grill. You must start these at the beginning of the grilling process…the longer they steam-the better they will turn out. These literally will melt in your mouth if you do them right. Get some small button mushrooms and place them in a double lined homemade foil packet. Dump about 1/4 cup of beef broth on top. Work with the foil so none of the liquid can spill out. Add 2 tbsp’s butter and a ton of minced garlic. Throw in a couple dashes of salt & pepper and a squeez of fresh lemon juice. Drizzle with olive oil. Seal the foil packet into a tight, leak-proof pouch and place on the grill for 45 minutes to an hour over low heat. Place on med to high heat during the last 7 minutes. BE CAREFUL taking these off and opening them up. The steam will be HOT. Have a heat proof bowl handy to dump them & their yummy juices into for serving.

These mushrooms are great on top of steaks or plain rice. The juice soaks right into the rice. You can make these in the over during the winter too.

If you happen to want a traditional side dish for when you’re grilling this summer you can try a simple potato salad. Here’s one I recently made.

(click on the photo to enlarge)

This potato salad has the following ingredients in it and was super yummy.



Green Onions

Eggs (Boiled & Chopped)

Chopped Bacon

Fresh Dill

Dill Pickles

Pickle Juice




How about you grill the meat and I’ll bring the sides?! ;-)

~ by oneshotbeyond on June 8, 2009.

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