ON THE GRILL: FOIL–WRAPPED VEGGIES
Ingredients (per person served):
3–4 small potatoes, or 1 medium potato, thinly sliced ¼ large onion, thinly sliced 1 large carrot, thinly sliced ½ sprig fresh rosemary, optional ½ sprig fresh thyme, optional ½ tablespoon olive oil Salt and pepper to taste
Preheat the grill for high heat. In a large bowl, combine the potatoes, onions, carrots, rosemary, and thyme. Add the olive oil, salt, pepper, and toss to coat. Using heavy foil, create the desired number of foil packets by brushing the inside surfaces of foil squares or rectangles with additional olive oil. Distribute the vegetable mixture evenly among the packets and roll the edges of the foil to seal tightly. Place the packets on the heated grill. Cook 30-40 minutes, turning once, or until the potatoes are tender. Note: open packages with care.
BLACK BEAN AND AVOCADO SALAD Serves 4-6
This colorful dish is sure to be a winner with any grilled menu. It can be enjoyed as a side salad, a topping for meat, or if you supply a bag of corn chips, it will be quickly disappear as a dip.
2 14.5-ounce cans black beans, rinsed and drained 1½ cups corn (fresh or frozen), cooked for 2-3 minutes, drained and cooled ½ red bell pepper, cored, seeded, and diced 2 Roma tomatoes, diced ½ cup diced red onion 1/3 cup chopped cilantro 2 tablespoons lime juice ½ cup extra virgin olive oil Kosher or fine sea salt, to taste Freshly ground pepper, to taste 1 ripe avocado, pitted, peeled, and diced
In a medium bowl, combine the black beans, corn, red bell pepper, tomatoes, red onion, and cilantro. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper, and pour over the vegetables. Toss to combine and refrigerate until ready to serve. Just before serving, add the avocado and mix well. Taste and adjust the seasonings if necessary.
COOK’S NOTES:
Dice the peppers, tomatoes, and onions to a size that is appropriate for how you will be serving this dish. If you’re making a salad for a side, a slightly larger dice might be more appropriate than the small dice you would choose if you’re making a dip.