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Grilling Experimentation

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Editorial Intern, Casie Leigh Lukes, on her grilling experimentation.

This summer while browsing great recipes Experience Life magazine has published on grilling, the web team decided to make a slideshow. We emailed other staff members to ask for their favorite grilling recipes as well and got numerous responses! I took the list, bought many of the items, and did a bit of recipe experimentation. I had a blast, and a fantastic dinner, all grilled, made of mostly vegetables. The most surprising item was the grilled peach with ice cream for dessert. (I’ve been craving it ever since.) Below are some shots from my experiment. Happy grilling!

  • Pre-Grilled: All Set to Go

    A collection of my soon-to-be grilled feast (minus the sausages).

  • Pre-Grilling: Mushroom Cap and Yellow Bell Peppers

    While prepping, I put olive oil, salt and pepper on these.

  • Pre-Grilled: Sweet Potatoes

    Before setting these sweet potatoe slices directly on the grill, I smothered them in olive oil, salt and pepper.

  • Pre-Grilled: Carrots

    I drizzled olive oil, and seasoned with salt and pepper. These were grilled in the tinfoil.

  • Bok Choy and Cherry Tomatoes Fresh on the Grill

    This was the first time I’ve ever tried Bok Choy, and the first time I’ve grilled tomatoes. I enjoyed both, and they both were straight-forward and yummy.

  • Flipping Sausages

    A quick shot of grilling in action!

  • Sweet Potatoes on the Grill

    A close-up of grilling goodness.

  • My Many Grilled Goodies

    Pictured here: Yellow bell peppers, sausage, mushroom cap, sweet potatoes, cherry tomatoes, carrots, bok choy and a peach half.

  • A Close-Up on the Grilled Peach

    Although I enjoyed all the recipes I tried, I was most surprised at how wonderful a grilled peach tastes.

  • My Grilled Feast Complete!

    I didn’t eat all of this myself, but did try some of each food.

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