July is grilling month! Why heat up your kitchen when you can showcase some of the best Kansas products right on your grill? I’m thinking fresh vegetables straight from your local farmers market, seasonings and products made right here in Kansas, and don’t forget the meat! This is an easy prep, easy clean-up meal that will satisfy the whole family.
Grilled Steamer Packets with Spicy Glaze
1 packet feeds 3-4 people
2-3 Tbs. good olive oil
Juice of 1 lemon
2-3 tsp. CopperLeaf Gourmet Garlic Pepper Seasoning (add more if desired)
6-8 small red potatoes, halved and par-boiled
1 sweet yellow bell pepper, seeds and membranes removed, cut into strips
2 zucchini, cut into ½”thick slices
4-5 carrots, cut into ¼”thick slices, par-boiled
1 red onion, sliced
12-14 grape tomatoes
8 large button mushrooms, halved
1 ½ lbs. smoked sausage or kielbasa sausage, fully cooked, cut into 1-inch chunks
In a large mixing bowl, combine olive oil with lemon juice and seasoning; add vegetables to bowl and toss gently to coat well. While grill is preheating, let vegetables marinate.
Using heavy duty aluminum foil, place an 18” sheet onto a work surface; place marinated vegetables onto the foil and spread out evenly, leaving room to fold over the foil.
Top vegetables with sausage chunks, then fold over the foil, tightly sealing the edges yet leaving a little room for steam in the packet as it cooks.
Place the packet onto the grill over medium high indirect heat and close the lid; cook the packet(s), turning half way through, 25-30 minutes, or until potatoes and carrots are fork-tender. (Grilling time will vary depending on size of grill and placement of packets, etc.)
To serve, open packets, taking care not to get burned by the escaping steam, and drizzle desired amount of warm Spicy Glaze (recipe below) over the top.
Spicy Apricot Glaze
6 Tbs. CopperLeaf Gourmet Apricot Pepper Jelly
1 Tbs. olive oil
1-2 tsp. spicy brown mustard
1 tsp. soy sauce
To prepare glaze, combine all ingredients in a small saucepan over low heat; season to taste with salt and pepper, if desired. Keep glaze warm until ready to use.
Now You’re Cookin’,
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, July 2015. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce sight.