Family Heirloom Recipes

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Bundle of Veggies

SERVINGS: 6

  • 1/2 pound cherry tomatoes
  • 1 cup sliced zucchini
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon garlic powder
  • Dash pepper

Place tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender.

Yield: 6 servings.

Bacon-Corn Stuffed Peppers

Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. “They have a wonderful taste and give a fun twist to the usual corn on the cob.

  • 2 cups frozen corn, thawed
  • 1/3 cup salsa
  • 6 green onions, chopped
  • 1 medium green pepper, halved and seeded
  • 1 medium sweet red pepper, halved and seeded
  • 1/4 cup shredded mozzarella cheese
  • 2 bacon strips, cooked and crumbled
  • Additional salsa, optional

In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18 in. x 12 in.). Fold foil around peppers and seal tightly.
    Grill, covered, over medium heat for 25-30 minutes or until peppers are crisp-tender. Carefully open packets. Sprinkle with cheese and bacon. Return to the grill for 3-5 minutes or until cheese is melted. Serve with additional salsa if desired.

 Yield: 4 servings.

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