Grilled Veggies

By Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.

This one is a bit embarrassing – this old cowboy cook eats vegetables, yep. I gave up the all meat and bread diet a few years back. Best thing about this BBQ pile of vegetables is that they taste really good. And you can eat a big ol’ steak with it or a giant burger. Chicken if you have some

-Here it is-

Scrape down the old grill, light it, and turn it up as high as she will go – close the lid and go in the house. If you use charcoal pour a whole bag of it in the grill get it goin’ good and let it heat for an hour or so.

1. Dice 2 potatoes (each about the size of the palm of your hand)

2. Dice a tennis ball sized sized onion-make sure you read this step over again-if you dice up a tennis ball this whole thing will be ruined.

3. Slice up one nice sized carrot, slices about 1/8 to 1/4 inch thick. (nice and thin) If you have those little bitty carrots cut them in half.

4. One teaspoon of finely chopped red, green or yellow peppers – Please one teaspoon only, more for looks than taste here

Spray a lot of spray cooking oil on a 18 inch long sheet of tin foil (that’s what we called it in my day and I don’t want to say aluminum foil as I am not sure how to spell aluminum)

Dump all the chopped veggies on the sheet of foil (cleverly not using any metal names before the word foil)

Season with liberal amounts of: Salt, Pepper, Sage and a sprinkle of celery seed (to taste)

Spray another bunch of cooking spray on the pile of vegetables and plop a dollop of butter in the center (if you do not have real butter –forget this step, don’t mess it up with margarine)

Fold up foil around and over and pinch tight on the top

Open up the grill-it should be about 600 degrees by now-place on top rack and close (do it quick, don’t lose the heat)

If this step singes your eyebrows or burns the hair from your arms-do not-do not- put butter on the burns. You already have enough butter in the veggies

Go get the meat ready and put it on the bottom rack and cook

The veggies will only take about 10 or 12 minutes if you keep the lid on the grill closed. If you can’t stand it and have to peek and open the grill and pull back the foil to check your food you may need to move these to the the bottom for awhile.

Serve with choice of meat and Iced Tea or your favorite diet soda

-ENJOY-