The General has a fairly large cookbook library here in Savannah and one book I keep re-discovering is “The Cook’s Encyclopedia of Barbecues, Grills & Outdoor Eating (Cook’s Encyclopedias)” (Christine France). I like this book because Christine brings a woman’s approach to outdoor cooking. I also keep it close at hand ever since we were visited by the vegetarian. She has a whole chapter devoted to grilled veggies.
I used one recently for grilled new red potatoes and shallots.
2 1/2 lbs. of small new potatoes or red potatoes
7 oz of shallots, halved
2 T olive oil
1 T sea salt
Get a head start by parboiling the potatoes in salted boiling water for about 5-7 minutes.
Drain well and then thread the potatoes onto skewers alternating with the shallots.
Brush with olive oil and sprinkle with sea salt.
Place on grill (either direct or indirect) depending on the intensity of heat in your grill and turn often.