Hurray! It's BBQ Season!

With the hot, hot weather it is wiser to cook outdoors than heat up the house by having to turn on the oven.  Also, after the cold winter months, it is a relief to have some nice weather -- all the more reason to be outdoors enjoying it.  So, hurray!  It's on with the barbeque!

There are so many foods that are enhanced by being cooked on the grill.  Steak is just one of them, and just the tip of the iceburg.  Consider ribs, chicken wings, sausages, hamburgs, lamb chops, salmon... and the list goes on.  And it doesn't stop with meat either.  Grilled vegetables are great too, and baked potatoes.

Here is a simple recipe for grilled vegetables that you can use as a side dish for any of your barbequed meats:

Grilled Broccoli and Cauliflower

Cut broccoli and cauliflower in large pieces
Place them in a bowl
Season with salt, pepper and a bit of garlic powder
Cover with 1/2 cup Kraft Balsalmic Vinegar dressing and stir to coat
Let marinate for at least 1/2 hour (or up to an hour) stirring occasionally

Wrap vegetables in a tin foil and seal edges to make a package.  Place on a hot grill and let cook for about 15-20 minutes.

Be careful of the steam when opening the vegetable package.

The above recipe is simple, but the tangy taste of the balsalmic vinegar dressings adds a lot to the flavor.

If you want more barbeque recipes, try: