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The end of the summer is a great time to squeeze in those last minute barbecues that might otherwise have to wait for the next season. Sure, my husband will grill even in the middle of a blizzard, but not all are so brave (or crazy!) Last weekend we had my family over for a cookout, and the results were simple yet delicious. Using up the remnants of your garden or farmer’s market finds, it’s easy to put together a meal that will give you time to sit and relax with your guests.
We began with turkey and beef cheeseburgers, served on toasted rolls. I chopped up some red potatoes, and drizzled with them olive oil, kosher salt, and fresh rosemary from the garden. Wrapped in aluminum-foil packets, these went on the grill first. Cooked this way, they come out crispy yet moist. Next on the grill were skewers of yellow squash, zucchini, and grape tomatoes, brushed with wine white. My husband cooked some fresh corn, sautéed some Vidalia onions, and our no-fuss BBQ was ready.