Grilled Boudin With Onions Peppers And Mushrooms Recipes

BEST GRILLED VEGETABLES WITH ITALIAN MARINADE

Steps:

• Place all the vegetables in large bowl with the olive oil and Italian seasoning. Toss to combine.
• Preheat grill to medium high heat. Spray the grill pan with vegetable spray oil.
• Pour the vegetables into the grill pan and place pan on baking sheet for easy transport.
• Place the basket on the grill and close the lid. Cook for about 15 minutes stirring with the wooden spoon occasionally. Don't overcook. You want the veggies crisp tender.
• Take the grill basket off of the grill with oven mitts and place on the baking sheet.
• Pour the veggies into a serving bowl and sprinkle lightly with salt and pepper.
• Pour the marinade over the veggies and mix well. Taste and add salt and pepper if necessary.
• Sprinkle with the fresh basil and serve immediately.
• Whisk the oil, lemon juice, garlic, salt and pepper together.
• Pour over the grilled vegetables and mix well.

GRILLED BOUDIN WITH ONIONS, PEPPERS, AND MUSHROOMS

Steps:

• Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
• Place boudin in hot dog buns, top with mustard, and serve with vegetables.

GRILLED MUSHROOMS AND ONIONS IN FOIL

Steps:

• Preheat an outdoor grill for medium heat.
• Fold an 18-inch wide piece of aluminum foil so it is square.
• Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
• Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

GRILLED POTATOES & PEPPERS

Steps:

• In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

Steps:

• Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
• When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
• Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

GRILLED ONIONS AND MUSHROOMS WITH LIMED SOUR CREAM

Steps:

• Combine sour cream, juice, zest, salt and pepper in a medium nonreactive bowl. Store, covered in refrigerator until ready to use.
• Heat a lightly oiled grill pan over medium heat. Meanwhile, brush onions and mushrooms with oil and season well with salt and freshly ground black pepper.
• When grill pan is heated, add onions cut side down and cook until softened, about 10 minutes. Transfer to a plate. Add mushrooms and grill until charred and soft, about 10 minutes. Serve immediately with sour cream sauce.

GRILLED ONIONS AND PEPPERS

Steps:

• Slice onions and green bell peppers, season with olive oil, salt and pepper.
• Place vegetables on a grill, along with the steak that has been marinated.
• Cook about 4 minutes on each side.

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Steps:

• Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
• Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
• Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

MUSHROOMS AND ONIONS FOR STEAK

Steps:

• Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
• While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
• The mixture will thicken and it's ready to serve.
• Serve with grilled steak and use leftovers for omelets.
• Makes 4 servings if served with steak.

GRILLED MUSHROOMS, FENNEL, AND PEPPERS

Steps:

• Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
• Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
• Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
• Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.

GRILLED SAUSAGES, PEPPERS AND ONIONS

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
• Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
• Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
• To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.

GRILLED BOUDIN WITH ONIONS, PEPPERS, AND MUSHROOMS

Steps:

• Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
• Place boudin in hot dog buns, top with mustard, and serve with vegetables.