Name: Mixed Grill on the BBQ
Yield: 6 servings
Ingredients: 4 - 6 potatoes; aluminium foil; fresh ground pepper; butter and seasoning (optional); 1 red pepper; 1 green pepper; 1 small zucchini; 1 onion; 10 mushrooms; 2 Tbsp prepared basil pesto; 1-½ lean sirloin beef; 1 lb(s) salmon filet, boneless, skinless; no fat sour cream, butter, green onion, bacon bits (optional)

Yields

6 servings

ingredients

- 6 potatoes

aluminium foil

fresh ground pepper

butter and seasoning (optional)

red pepper

green pepper

small zucchini

onion

mushrooms

Tbsp prepared basil pesto

1-½

lean sirloin beef

lb(s) salmon filet, boneless, skinless

no fat sour cream, butter, green onion, bacon bits (optional)

Ingredient Substitution Guide

directions

Step 1

Preheat BBQ to med (approx 350º F).

Step 2

Wash potatoes and slice into 3 sections lengthwise. Place each potato on a sprayed piece of foil, shiny side in, spice and wrap. Place in preheated BBQ. Set timer for 25 minutes.

Step 3

Slice peppers, zucchini, onions and mushrooms in large chunks and place in BBQ wok or BBQ Veggie basket as you cut. Dab with pesto.

Step 4

Leave potatoes in. Place the veggies on the BBQ beside the potatoes. Set timer for 15 minutes, turning or tossing at least once. (You will need to check).

Step 5

Remove potatoes and veggies and cover to keep warm or store on top rack of BBQ if you have one.

Step 6

Grill steak to desired doneness. Remove steak from grill and place on a large piece of foil. Baste steak liberally with sauce wrap it up in the foil to rest for 10 minutes. While steak is resting, place salmon on BBQ in a fish cage. Baste fish liberally with sauce half way through cooking time (approx 3 minutes per side).

Step 7

Add your favorite toppings to your baked potato.

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Mixed Grill on the BBQ

ingredients

directions

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