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Sizzlin' Sides

How many times have you found yourself running in and out of the house trying to prep your dinner or party side dishes while make sure that your meats on the grill don't burn? Before you know it, you've charbroiled your 15-dollar steaks and you're too tired to enjoy your outdoor feast.

The solution? Grill your side dishes so that everything is in one location. Here are a couple of tips and ideas for some everyday sides that will complement your main dishes.

Starches: Potatoes make an easy and savory side for your grilled meat. Keep in mind that you will need to start your potatoes over indirect heat sooner than the meat and veggies, approx. 30 minutes earlier. You can cut the potatoes into slices for quicker cooking or quarters for a heartier side. You will want to use 2-3 layers of foil to protect your side dish, then season with onions, fresh herbs, and a dab of butter for each packet, and then seal the edges. This creates a mini Dutch oven that will keep the potatoes moist and saturated with flavor. For a richer version, try tossing your sliced or wedged potatoes with a combination of mayo and cheese before placing them in the foil.

Another simple starch you can grill is bread! Rather than toasting your bread in the oven where it is likely to burn unattended, place your buttered or oiled slices of bread on the top rack of your grill where you can keep a close eye on them. Rolls will also crisp up beautifully on the grill.

Vegetables: Some vegetables are easier to grill than others. Local green and yellow summer squash are bountiful this time of year, and they are great veggies to grill. The key to grilling squash is to cut them thick (1/2 inch) and lengthwise. Place your squash directly on the grill grate, drizzle with extra virgin olive oil, salt and pepper, and fresh (local!) flat leaf parsley, and grill each side for approx. 5 minutes. For a great twist on your favorite gazpacho recipe, use grilled zucchini and yellow squash. It will give it a lovely smoked, earthy flavor.

Foil can also be used for zucchini, broccoli, and grilled tomatoes. Skewers are another great way to go. For even cooking, place your veggies on one skewer and your meats on another. Peppers, onions, tomatoes, and button mushrooms are all great choices for skewers. Be sure to soak the wooden skewers ahead of time to prevent burning and do your best to pierce your veggie pieces as close to the center as possible. Season with a vegetable marinade, or simple olive oil and salt and pepper.

Dessert: Grilled fruit topped with whipped cream or ice cream is a light and refreshing way to end your outdoor meal. You can grill almost any fruit that you would want to serve hot. Hard fruits are the easiest, like apples, pears, and pineapple. Stone fruits like peaches, plums, and apricots are a little trickier as they can fall apart if overcooked. Just stay attentive. You can slice or halve your fruits and core them if they contain seeds. With citrus fruits, make sure that the flesh will be exposed to heat. It's best to keep the skins intact as this will help the fruit to stay in one piece as it cooks.

Soak the fruit in water and lemon juice for 20-30 minutes before cooking to ensure optimal moisture while grilling. You can also add your own spices during this time to enhance the flavor (i.e., cinnamon, cloves, nutmeg, allspice). Cook your fruit on a clean grate and on medium heat. Make sure you have used an unflavored oil or cooking spray on the grate so that the fruit doesn't stick.

For a richer dessert, glaze with flavored/spiced butter or marinate with your favorite spices and alcohol. Due to the flammability of alcohol, just be careful when you put your fruit on the grill as it may flare up a bit. Cooking time is quick, only a minute or two on each side depending on the fruit. Serve while hot with homemade whipped cream or your favorite ice cream.

Bon appétit!

● Amelia Furman, Marketing Director and grilling enthusiast