While Grilling is generally thought of in terms of meat, it doesn’t have to always be meat. Sure we have covered quite a few meats done with various methods on this site as evidenced by all the categories to the right that have all of the different things we have done here, but grilling doesn’t always have to be meat. In an effort to be your one stop website when looking for how to grill we have made an effort to include more non meat items like the grilled Romaine lettuce and in this case grilled sweet potatoes as well as grilled sugar snap peas with mushrooms. Of course they were cooked alongside some incredible ribs because the Grillin Fools are not going vegan anytime soon. The write up on the ribs can be seen here.
Read below to see how Dad made these delectable vegetables…
2 sweet potatoes – boiled whole for 5-6 minutes
1 stick of butter
1 loose cup of brown sugar
Sugar Snap Peas and Mushrooms
2 cups sugar snap peas rinsed
1 cup of white cap mushrooms cleaned (or skinned) stems removed and sliced
fresh cracked black pepper
*** Editor’s note ~ these amounts are to feed two people. Adjust accordingly if you wish to server more than two.***
Melt the butter and mix in the brown sugar.
Slice the sweet potatoes into half-inch thick slices:
For the snap peas and mushrooms simple clean or skin the mushrooms, de stem them, slice and mix together the snap peas in a bowl. What do I mean by skin the mushrooms? Notice the whiteness of the mushrooms? That’s because this Grillin’ Fool always peels the outer layer of skin from his mushrooms. To do this remove the stem and reach under the cap then peel back the outer layer of the mushroom all the way around. I give credit to the Big Green Egghead’s mom for this method.
Now drizzle the snap peas and mushrooms with olive oil, toss in a pinch of coarse salt and a few turns of the pepper grinder. With your hands or a spoon, mix together to coat evenly and place in a grill pan.
If you are unfamiliar with a grill pan or think it is a skillet that has grooves in it to put grill marks on meat cooked on the stove then check out this link to some essentials to grillin and chillin. I have a picture of a grill pan as well as other handy gadgets for the grill.
Now that the veggies are prepped, head out to the grill that should be set on medium high heat. The sweet potatoes will go on first. Slather each side of the potatoes with the butter/brown sugar mixture and place directly over the heat:
Leave on the heat until grill marks began to appear then they’re turned and the process repeated:
The sweet potatoes were then retired to the upper rack (or off to the side if you have no rack) to stay warm while the other vegetables are skillet-grilled:
The veggies hit the grill and were sizzled for a few minutes still leaving a bit of crunch in the peas. Pull one off and test for doneness as you prefer as cooking time will vary depending on the heat level from grill to grill.
And finally, plated up along with a few ribs:
If you have any questions about the above dish please feel free to comment below or email me.