Red Pill Dispenser

Move over meat! Vegetables take center stage in this guide to perfect, healthy, tasty grilling. Vegetables come to life on the grill. Heat works to caramelize the natural sugars and juice in vegetables; combined with smoky grill flavor they equal mouthwatering taste. In fact, once you grill vegetables, you’ll never want to return to frozen, microwaved versions that lack taste and texture. Here are the basics of grilling delicious vegetables. Source: Fix.com

This is an amazingly easy recipe and ever so savory! Ingredients: 4 Japanese eggplants sliced lengthwise Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Rinse and dry the eggplants. Slice them into 1/2 inch thick pieces. Combine eggplant slices, extra virgin olive oil, salt, pepper and garlic powder in a large shallow baking dish and mix well. Let sit at room temperature for at least 1 hour before grilling. Heat the grill to about medium-high (about 400°F to 450°F). When the grill is ready, place the eggplant slices directly over the coals and grill until golden-brown grill marks form. About 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second side, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.

Baking potatoes on the grill is fun and very easy. It requires little attention and some patience but the result is worth it! You will love the smokey flavor potatoes take on from being grilled. So lets get to it! You will need Russet potatoes and you will cook them by the indirect method . So, go ahead and turn on half of the burners on your gas grill or pile up the hot coals into one side of your charcoal grill. You can add wood chunks or chips to the coals after the grill is heated. Wash and scrub potatoes well under cold water, leave skin on but cut off any bruises and eyes. Pat dry then use a knife or fork to prick a few holes into each potato. Coat with olive oil. Season generously with salt and pepper and wrap in aluminum foil. Poke a few small holes in the aluminum foil to allow the smoke to penetrate while grilling. Place the potatoes on the unlit side of the grill. Cover the grill and cook on indirect medium heat for one hour. Using tongs very carefully remove th

This sweet, crunchy and vibrant slaw will be a big hit at your next backyard barbecue. It can also be used to top everything from Burgers to Pulled Pork. Serves 8 Apple Tarragon Slaw 4 cups thinly sliced green cabbage 1 cup coarsely grated tart green apple 1 cup coarsely grated carrot 4 tablespoons finely chopped fresh tarragon leaves 4 tablespoons cider vinegar 2 tablespoon granulated sugar 1 teaspoon celery seed 1/2 teaspoon kosher salt In a large bowl mix the slaw ingredients. Cover and refrigerate until ready.

Green Beans are awesome on the grill and you don’t need a grilling basket but they do make the work much easier. I used a Aluminum drip pan and cut about 50 holes in the bottom with a knife. INGREDIENTS 1/4 cup olive oil 3 cloves of garlic, roughly chopped or 2 teaspoons of granulated garlic 2 teaspoons sea salt 1 teaspoon black pepper 2 teaspoons red pepper flakes 1 pound green beans (ends trimmed) or haricot vert (no need to trim them) 1/2 lemon INSTRUCTIONS Prepare your gas or charcoal grill to medium high heat. Add wood chunks or chips to the coals after the grill is heated. In a bowl, toss together the olive oil, garlic, salt, pepper, red pepper flakes and green beans, making sure each green bean is evenly coated with all the seasonings. Allow green beans to marinate for 30 minutes. Place the seasoned green beans on the grill plate/basket and transfer that to the grill over the flame. Grill the green beans for about 5-10 minutes turning every 2 to 3 minutes until