Vegetables Desserts | Vermont Casting VC0680P, VC0680N specs

VEGETABLES

DESSERTS

ONION BLOOM

1 Bermuda onion

1 tablespoon butter

2 teaspoons honey

1/2 teaspoon Worcestershire sauce

Peel onion; cut 1/2 -inch slice from top of onion and leave root end. Cut onion from top into 8 wedges to within 1/2-inch of root end. Gently pull wedges apart. Brush 12-inch square of heavy-duty aluminum foil with vegetable oil. Place onion on square; loosely shape foil around onion. Sprinkle onion with butter, honey and Worcestershire sauce. Wrap foil securely around onion. Cover and grill onion at medium heat 50 - 60 minutes or until very tender.

Yield: 1 serving.

VEGETABLES ON A STICK

2 medium zucchini, cut into 1-inch slices

2 medium yellow summer squash, cut into 1-inch slices

1/2 pound whole fresh mushrooms 1/3 cup olive or vegetable oil

2 tablespoons lemon juice

1-1/2 teaspoons dried basil

1-1/2 teaspoons dried parsley flakes 3/4 teaspoon garlic powder

3/4 teaspoon dried oregano 1/2 teaspoon salt

1/8 teaspoon pepper

On skewers, alternately thread zucchini, yellow squash and mushrooms. In a bowl, combine the remaining ingredients. Brush some of the mixture over vegetables. Grill, uncovered, over medium heat for 10-15 minutes or until vegetables are tender, turning and basting occasionally with herb mixture. Yield: 4 servings.

HOW TO GRILL FROZEN VEGETABLES

Tear off a 36x18-inch piece of heavy duty foil. Fold in half to make an 18-inch square. Fold up sides, using your fist to form a pouch. Place one 10-ounce package frozen vegetables in center of pouch. Season with salt and pepper; top with a pat of butter or margarine. Fold edges of foil to sea] pouch securely, leaving space for expansion of steam. Grill over medium-hot until vegetables are cooked. Allow about 20 minutes for peas and other small vegetables; allow more time for larger vegetables. Turn the package of vegetables frequently.

CINNAMON APPLES

4 medium tart apples, cored

4 teaspoons brown sugar 1/4 cup red-hot candies Vanilla ice cream, optional

Place each apple in the center of a piece of heavy duty foil (12 in. square). Spoon I teaspoon sugar and I tablespoon red-hots into the center of each apple. Fold foil around apple and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until apples are tender. Carefully transfer apples and syrup to bowls. Serve warm with ice cream it desired.

Yield: 4 servings.

SUMMER MEDLEY

3 medium ripe peaches, halved and pitted

1 cup fresh blueberries

2 tablespoons brown sugar

2 tablespoons butter or margarine

1 tablespoon lemon juice

Place each peach half, cut side up, on a double thickness of heavy duty foil (12 in. square). Sprinkle each with about 2 tablespoons blueberries, 1 teaspoon of brown sugar, 1 teaspoon butter and 1/2 teaspoon lemon juice. Fold foil around the peaches and seal tightly. Grill, covered, over medium-low heat for 18-20 minutes or until the peaches are tender.

Yield: 3 servings.

MEXICAN SMORES

1/2 cup creamy peanut butter 4 flour tortillas (8 inches)

1 cup miniature marshmallows

1/2 cup miniature semisweet chocolate chips Vanilla ice cream

Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5-10 minutes or until heated through. Unwrap tortillas and place on dessert plates. Serve with ice cream.

Yield: 4 servings.