Spuds, other veggies are naturals on grill
Think “grill,” and it is likely you will think “meat” — beef steaks, lamb kebabs, pork ribs, etc. It is not likely you will think “beets” or “Brussels sprouts” or “potatoes.”
But vegetables and the grill are a match made in heaven. “The Gardener & the Grill” by Karen Adler and Judith Fertig (Running Press, 2012) makes this point in no uncertain terms. The authors grill everything they grow in their gardens, right down to the lettuce. And, as with meat, vegetables just taste better when grilled.
These recipes turn out especially well with the “boutique” baby and fingerling potatoes that have become so popular. But if you have some sad-looking supermarket spuds, don’t despair: Grilling will make them taste gourmet.
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