Jul 8, 2025
Оfftopic Community
Оfftopic Community
Forums
New posts
Search forums
What's new
Featured content
New posts
New media
New media comments
New resources
New profile posts
Latest activity
Media
New media
New comments
Search media
Resources
Latest reviews
Search resources
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Technology
Satellite
What's a good side to go with this dish?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Tyler" data-source="post: 2643748" data-attributes="member: 209180"><p>Since you've got the grill warmed up already....</p><p></p><p>Use whatever vegetables are available to you, in-season. Basically, anything that holds it's shape will work.</p><p></p><p>For example, if you can find fresh zucchini, you can slice it at an angle, brush the slices with olive oil, and grill them alongside the chicken. Season them as you like. The same thing will work with eggplant.</p><p></p><p>Or try grilling whole corn on the cob...just peel the husk away, but don't remove it. Pull off as much of the cornsilk as you can, then re-wrap the corn in it's own husk. Grill, turning frequently, until the husks are spotted with black char. What you're really doing is steaming the corn inside the husks, while adding a smoky, grilled flavor.</p></blockquote><p></p>
[QUOTE="Tyler, post: 2643748, member: 209180"] Since you've got the grill warmed up already.... Use whatever vegetables are available to you, in-season. Basically, anything that holds it's shape will work. For example, if you can find fresh zucchini, you can slice it at an angle, brush the slices with olive oil, and grill them alongside the chicken. Season them as you like. The same thing will work with eggplant. Or try grilling whole corn on the cob...just peel the husk away, but don't remove it. Pull off as much of the cornsilk as you can, then re-wrap the corn in it's own husk. Grill, turning frequently, until the husks are spotted with black char. What you're really doing is steaming the corn inside the husks, while adding a smoky, grilled flavor. [/QUOTE]
Insert quotes…
Name
Verification
Please enable JavaScript to continue.
Loading…
Post reply
Top