December 10, 2016

My Grandma's Grilling Veggies


NOTE:
You can use any veggies you want


Bottom Layer:

Red Potatoes

Lightly salt them with seas salt and Tony Chachere's

Second Layer:

Baby Carrots

*REPEAT THE NEXT STEP FROM UP TOP*


Top Layer:

Fresh okra (cut off top)

*REPEAT THE NEXT STEP FROM UP TOP*

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3 or 4 springs of rosemary

(Take off stem and sprinkle over top)

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Pesto-
Chop in Blender:
Basil

Oregano

Rosemary

Cilantro

When chopped is fine, take top off blender and add 1\2 cup of olive oil and 1 tablespoon granulated garlic and blend together. Then put in zip lock bag and put it in the fridge or you can freeze it and break off pieces as you need it.

Sprinkle some on over the veggies and pour olive oil on top. Fold all of this in 2 piece of foil- put on the grill

This has to cook for at least an hour or more. Put it away from the flame

Test the potatoes and carrots with a fork to see if they are done before taking them off the grill



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