Lettuce Grill! Sizzlin' Grilled Veggie Sides From Celebrity Chef Melissa Cookston
Looking for something a little healthier to grill this summer than that same-old burger and fry combination? Tired of having to watch over the vegetables inside at the same time you grill your meat outdoors? Celebrity chef Melissa Cookston’s grilled vegetable sides are a great way to make this summer’s cookouts delicious without all the hassle!
Find these recipes and more on Melissa's website!
Grilled Pickled Red Onions
These beautiful Grilled Pickled Red Onions are the perfect accompaniment to any burger or sandwich. I just love the color and texture they bring to the party!
Grilled Pickled Red Onions are easy to make, but I love to take the flavor up a notch (as well as keeping the vinegar smell out of the house) by cooking these on a grill. You won’t grill them long enough to overcook them, but it will add just a little bit of char flavor that goes so well with these.
In addition to being great on burgers, I love to sprinkle them on many other dishes. Queso dip, enchiladas, tacos or even over chicken breasts. They’re very addictive! If you like them spicy, just add a serrano or jalapeño into the mix, or increase the cayenne. Enjoy!
1 medium red onions
1 teaspoon olive oil
1-1/2 cups apple cider vinegar
2 cloves garlic, lightly crushed
1 teaspoon black pepper
1/4 teaspoon cayenne pepper or to taste
1/2 teaspoon cumin seeds, lightly crushed
1 teaspoon kosher salt
1/4 cup sugar
Cut onions in half lengthwise, leaving root intact. Remove peel. Lightly coat with olive oil and place on hot grill. Also, to cook for 2-3 minutes until grill marked. Remove from grill and allow to cool.
In a medium saucepan over a hot zone on the grill (or use the stove top) add vinegar, garlic, black pepper, cayenne, sugar, salt and cumin. Bring to a boil and reduce to a simmer while whisking to ensure sugar is dissolved.
Slice red onion into very thin slices (julienne.) Add onion slices to vinegar mix and allow to simmer for 10-15 minutes, or until onions are tender. Remove from heat.
Using tongs, place onions in jars, then pour liquid over them. Store in fridge for up to two weeks.
Smashed New Potatoes
Smashed potatoes have become one of my favorite ways to cook potatoes lately! They still retain some of the “creaminess” from a properly cooked potato, but you can also get some wonderfully crispy texture as well.
What kind of potatoes? For making smashed new potatoes, I usually use “new” potatoes. They don’t have to be tiny, but you certainly don’t want a baking size potato either. I love buying and cooking purple potatoes, as I love the color and hue they bring to a plate. However, I’ve cooked this recipe many times with small Yukon Gold, red or even small russet potatoes as well, and they all turn out fantastic.
Why smash them? Well, smashing is probably a bit of overkill, but it sounds a lot more fun than ‘slightly squish the potatoes.’ This recipe is basically a two-step process. Boiled potatoes are kind of bland and boring. The smash gives you an opportunity to add some flavor as well as add some unique texture by roasting in the oven for a few minutes or cooking on a skillet or flat top grill. The skin will crisp, and you’ll get some added flavor from the caramelization as well.
So, how do I cook these wonderful potatoes? No matter how you want to finish the potatoes, the first step is the same. Wash the potatoes, then boil until they are cooked all the way through- tender, but not falling apart. One important thing I started doing that improves the flavor is to salt the water, just as you would for cooking pasta. You don’t need to peel or slice or anything to them, so that makes prep a breeze. At this point, you have a couple of options. You can either roast in the oven or cook on a flat top grill. I prefer cooking on the grill, as I think they pick up a hint of grill flavor that way. However, you can’t go wrong either way.
Another great thing about this method is you can prep this part slightly ahead. If I’m using a grill, I will boil them and drain the water, then set aside in the kitchen until I’m within 10 minutes or so of being done with the main meal. This takes a lot of the guesswork out of getting your dinner ready at the same time.
For the oven, preheat it to 450 degrees Fahrenheit on “roast.” After draining the potatoes, place on a sheet pan (I usually line with parchment paper) and “slightly squish.” Drizzle with olive oil, and season. My go to seasoning for this dish is my Grillin’ Shake. I always keep a batch on hand as it’s such a good season all. If you don’t have that, simply season with a sprinkle of salt, pepper, and garlic. Roast for 15-20 minutes and then serve. So easy!